Rosettes
Make classic Scandinavian Rosettes, light, crunchy, and dusted with powdered sugar—perfect for Christmas cookie trays.
Ingredients
- 1/4 cup all-purpose flour
- 1 tbsp. sugar
- 1/2 tsp. salt
- 1/2 cup milk
- 1 egg slightly beaten
- 1 tbsp. vegetable oil
Instructions
- Sift dry ingredients together.
- Mix remaining ingredients and stir in. Strain mixture.
- Heat timbale or rosette iron in hot fat (350°-375°) 3 inch deep in small saucepan or deep fryer.
- Tap off excess fat on absorbent paper.
- Dip into batter until 50% covered. Immerse in hot fat.
- Fry until delicately browned.
- Remove, tip upside down to drain.
- Stir batter each time before dipping in iron.
- Dust with powdered sugar or granulated sugar before serving.
- They make the perfect finishing touch to any dessert spread.
Notes
The first 1–2 rosettes are usually practice as you adjust iron heat, batter depth, and oil temperature.
Do not immerse the rosette iron completely in the batter. Only dip it about 1/2 of the way up—this helps the rosette release easily from the iron while frying.
Batter too thick? Add 1–2 tablespoons of milk.
Batter won’t cling? The iron needs to be hotter.
The rosette will usually release from the iron on its own while frying, if it sticks to the iron the oil needs to be hotter.
Once released, remove it from the oil with a metal slotted spoon
Rosettes are best served fresh but can be stored in an air tight container for 3-5 days.
Tried this recipe?Let us know how it was!