Chicago-style Schneeballen

Ingredients

In this adaptation, we infuse the traditional German Schneeballen with the deep-dish style that Chicago is famous for. Instead of the usual round shape, we create a flatter, disk-like pastry to resemble the iconic deep-dish pizza. The dough is also deep-fried instead of being baked, resulting in a crispy exterior that perfectly complements the soft interior. We alse have the original recipe for Schneeballen, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 16g, 10g
• Carbohydrates (total, sugars): 39g, 12g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt.
2. 2.
   Add the cold butter cubes to the bowl and use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
3. 3.
   In a separate bowl, whisk together the eggs and vanilla extract.
4. 4.
   Pour the egg mixture into the dry ingredients and mix until a dough forms.
5. 5.
   Transfer the dough to a lightly floured surface and knead for a few minutes until smooth.
6. 6.
   Divide the dough into small portions and roll each portion into a ball.
7. 7.
   Flatten each ball with a rolling pin to create a disk-like shape.
8. 8.
   Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
9. 9.
   Carefully place the flattened dough disks into the hot oil and fry until golden brown on both sides, about 2-3 minutes per side.
10. 10.
    Remove the fried Schneeballen from the oil and drain on a paper towel-lined plate.
11. 11.
    Once cooled, generously dust the Schneeballen with powdered sugar.
12. 12.
    Serve and enjoy!

Treat your ingredients with care...

• Butter — Make sure the butter is cold and cubed to achieve a flaky texture in the dough.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or vegetable oil, for frying.
• Powdered sugar — Generously dust the Schneeballen with powdered sugar to achieve the traditional look and taste.

Tips & Tricks

• For a twist, you can add a sprinkle of cinnamon or a dash of nutmeg to the dough for extra flavor.
• Serve the Schneeballen warm with a scoop of vanilla ice cream for a decadent dessert.
• Experiment with different shapes and sizes to create a unique presentation.
• If you prefer a lighter version, you can bake the Schneeballen instead of frying them.
• Store any leftovers in an airtight container to maintain their freshness.

Serving advice

Serve the Chicago-style Schneeballen as a delightful dessert after a hearty Chicago-style deep-dish pizza dinner. Pair it with a cup of freshly brewed coffee or a glass of cold milk for a perfect ending to your meal.

Presentation advice

Arrange the powdered sugar-dusted Schneeballen on a platter, allowing their golden-brown crusts to shine. Sprinkle some extra powdered sugar on top for an elegant touch. Serve them alongside a garnish of fresh berries or a sprig of mint for a pop of color.