Schneeballen (Rothenburg)



  • 4 1/4 c all purpose flour
  • 1 c sugar
  • 3 large eggs
  • 1/4 tsp salt
  • 2 Tbsp rum, spiced (captain morgan)
  • 1 Tbsp cream sherry
  • 2 Tbsp baking powder
  • 1/2 tsp baking soda
  • 2 c sour cream
  • 1 tsp nutmeg
  • cooking oil
  • powder sugar
  • Directions

    1. Cream sugar and eggs jointly then add remaining ingredients besides flour add it in slowly and gradually.
    2. Cut with pastry cutter cutting knife or hands.
    3. Cut rum and also cream sherry, and sour product gradually into mixture to generate dough.
    4. Adding flour from board seeing that necessary.
    5. Knead about 15 so that you can 10 minutes till dough is usually stiff and shiny and flexible, cover and chill in fridge at least 1 hour.
    6. Roll out there dough about 1/4 inch wide and cut into strip. (applying 3 strips)
    7. Make strips into ball by wrapping all of them around each other(not restricted but lightly).
    8. Fry in protein (325*F) till golden brown on one hand then turn over and cook other side till golden darkish all over.
    9. Drain on paper towel and cool sprinkle powder sugar on the top you may also dip(or drop onto) them into dropping chocolate.

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