Sneboller is a fun thing to do meanwhile waiting for Christmas Eve. The ingredients are few, and something everyone in the house
Crossing today d. 24 December is a part of Bloggers By Hearts Julekalender, posts by elle day can be read here.
I admit that I'm about to be julet of the year, I have made sweets and cakes the last two weeks, had 40 neighbors including children visit, and has had 3 Christmases already. And was the lucky one who got close guard d. 23 pm 22 Fields Design Store as I'm a part of. So I've been looking forward to d. 24. December, where I can finally relax completely and enjoy a quiet day and evening with my husband and kid and a good roast duck 🙂
But it's always fun to try something new and turn her child in the hours before the evening's gift excitement, and I think sneboller sounds perfect. I inherited my grandmother's recipe sønderjyske, and has repeatedly scrolled past the recipe “Snowballs”.
My boy and I threw ourselves into it hammer and tongs, and agreed that first batter was way too thin, so we started with a new portion and straightened and baked this time the dough. I admit, that it took two attempts before they succeeded, my grandmother has been a bit sparse with information about the process, which stood for nothing if the dough should opbages, but it meant my mother could remember when I told her about my first failure. I've also cut down to 2 eggs, our eco eggs are so large.
But we managed to make our sneboller, and were authorized and eaten warm by man and child.
Tomorrow there is an extra door in Bloggers By Heart Christmas calendar it is collected by The road to Birkin 🙂
RECIPE – Snowballs
INGREDIENTS
100 (g) flour
50 (g) butter (I use Organic Spreadable from Natural ')
2 DL water
2 eggs
EVS. 1-2 teaspoon sugar
Oil for frying (I have used canola oil)
Powdered sugar for garnish
APPROACH
- Melt the butter and water
- Pour the flour and pipe / well to whip it is a thick batter (it is like to make a roux sauces)
- Cool slightly and mix the eggs in
- I actually ended up boiling up slightly after the eggs had come in because I felt it was too thin. But when I cooked it up again, I used while a hand blender to get the dough completely smooth.
- Heat oil in a saucepan until it sizzles around a match
- Dip two spoons of oil and then into the batter when you take a little dough up and make a little ball you pour in the oil.
Failed for us to get all perfectly round, dough flowed occasionally a bit like fun shapes, but tasted good enough 🙂 - Do not put too many sneboller in the pan at once, when the buffer up very
- Increased in the oil until golden brown, remember to turn them
- After frying put them on paper towels to absorb the grease
- Server and sprinkle with icing sugar
My grandmother's something flawed recipe
And how many eggs ??
Sorry it was Christmas soon. 2 eggs I have now been added to the recipe, had only been mentioned in the text 🙂
Dear Helle,
I know well sneboller from my childhood sønderjyske. Have always thought, they were a little “wedding ring” in it; but maybe I should try your recipe a day in Christmas. My mother came a little grated lemon peel in.
I wish you and your family a merry Christmas and a happy New Year.
Anne Katrine
Yes it seems I also, but it's only July once 🙂