Christmas snowballs

Christmas snowballs are a soft brioche bread without milk and without butter, soft balls of leavened dough colored green and decorated with royal icing and rainbow sprinkles.
This dessert is a variant of a dessert that I often prepare, or Angelica, usually I use delactosed products, this time I tried to use oil instead of lactose-free butter and almond milk instead of delactosed milk. You can also use water, it is good the same, I often prepare it in this way too.
You might be interested in these Christmas recipes:
Water and cinnamon hot chocolate
Christmas star cookies
Stuffed Christmas Trees

  • DifficultyMedium
  • CostCheap
  • Preparation time20 Minutes
  • Rest time8 Hours
  • Cooking time15 Minutes
  • Serving20/24 Christmas snowballs
  • Cooking methodElectric oven
  • CuisineItalian

Ingredients for Christmas snowballs:

For yeast dough:

2/3 cup flour (W 350, about 135 g)
1 tablespoon dehydrated brewer’s yeast
1/3 cup water (75 g)

For the second dough:

2 cups flour (W 350, 400 g)
1/3 cup sugar (75 g)
3 egg yolks
1 pinch salt
1/2 cup lactose-free yogurt (125 g, or soy yogurt)
110 ml seed oil
q.s. green colouring

For royal icing:

1 cup sugar
1 egg white ( better if pasteurized to avoid salmonella)
1 drop lemon
1/2 teaspoon cream of tartar

For the filling:

q.s. cherry jam (or other jam to taste)

To decorate:

q.s. Rainbow sprinkles (green, red and white)

Tools

2 Bowls
1 Teaspoon
1 Whip
Food Films
1 Knife
1 Rolling pin
Baking Trays
Baking papers

Preparation of Christmas snowballs:

Christmas snowballs

Preparation of royal icing:

Usually royal icing is prepared with icing sugar, also the classic recipe involves whipping the egg white first and then gradually adding the icing sugar; today I decided to prepare it with granulated sugar to obtain a snow relief effect.

Now let’s prepare the royal icing:
Pour the sugar and egg white into a bowl, combine the lemon drops and cream of tartar.

Start working with the electric whisk until the mixture becomes frothy.
Let it rest in the refrigerator in an airtight container until it is time to use.

Prepare the yeast dough:

Pour the flour into a bowl, add the yeast and water and start kneading until you get a compact dough. Cover with a cloth and let rise for about 30 minutes

Preparation of the second dough:

In a bowl combine the sugar and eggs and almond milk and mix well. Add seed oil and combine the flour gradually working it well with your hands until you get a smooth dough.

Roll out the dough with your fingers, and in the center join the yeast dough spread with your fingers.

Close and start working the mixture until the dough is absorbed with yeast.

Now combine the green colouring, better to do it when the dough is already finished, so it is easier to adjust the color.

Better if you put latex gloves, because the colouring dirties a lot. Start kneading until the color is completely absorbed.

Put the dough in a glass bowl, covered with plastic wrap and let it rise until doubled.

If it is very cold it can take up to 8 hours. Usually 4 hours are enough.

Preparation of snowballs of brioche bread, baking and decoration:

Once leavened, divide the dough into 15 g loaves, in the center put a teaspoon of cherry jam and close by pulling the flaps of dough, forming a ball. Roll up well in your hands.

Preheat the oven to 180 degrees Celsius. Put the balls obtained on a baking sheet with parchment paper at the base.

Bake for 15/20 minutes in a ventilated oven. Once cooked, let it cool completely.

Take the balls and cover the surface with royal icing, lay on a tray with a sheet of parchment paper and decorate with rainbow sprinkles. Let it dry for at least 8 hours.

Alternative:

Instead of green colouring, you can use 1 tablespoon of cocoa.
If you don’t want to use ice because you don’t have pasteurized egg white and you can’t do it at home, look for a vegan white chocolate, or cover the balls with sugar paste or marshmallows.

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