Jen's Snowball Bites Recipe
Ingredients
Roux:
- 100g whole milk
- 20g Regen All Purpose flour
Dough:
- 400g Regen All Purpose flour
- 30g caster sugar
- Zest of 1 lemon, unwaxed and 1 orange, both washed
- 7g fast action dried yeast
- 1 egg
- 160g whole milk
- 7g salt
- 50g softened butter, cubed
Boozy Custard:
- 600ml thick egg custard (use your preferred recipe)
- 50ml Advocaat (or to taste)
Dusting:
- Icing sugar, for dusting
A big thank you to Jen (@she.bakes.bread) for sharing these super Snowball Bites with us, complete with Boozy Custard for dipping! A fantastic addition to your festive fare, we hope you enjoy!
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- Baker: Jen
- IG: @she.bakes.bread
- Makes: 50 ish (depending on cutter size)
- Prep time: 3.5 hours (including proving time)
- Bake time: 30-45 minutes
- Flours used: Regenerative All Purpose White Flour
Snowball Bites Baking Method:
- Whisk the flour and milk together in a pan over a medium heat to create a roux.
- Scrape into the bowl of a stand mixer and allow to cool.
- Rub the zest into the sugar to release the oils
- Add flour, zesty sugar, yeast egg and milk, and knead for 10 mins on low.
- Mix in salt then add the butter bit by bit until combined.
- Knead on low for 20 mins or until a windowpane can be pulled then prove for an hour and a half or so until doubled.
- Roll out to about 1.5cm depth and cut into desired shapes, lay on a square of parchment paper then prove for another hour.
- Fry in a neutral oil heated to 185°c in a deep wide pan, l use a cast iron pot and I find that 2 minutes on either side works best - adjust to suit!
- Stir the Advocaat into the custard, pierce each doughnut piece with a knife and generously pipe in the boozy custard.
- Toss in icing sugar to coat and dust with a little more to serve.
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