Recipe by Deb Wolf
Rosettes are traditional Swedish cookies. Light and crispy, they are favorites of young and old. Rosettes are unusual in that they are fried. You will need a rosette iron, which is available in many stores (Target is one) and online. The irons come in many shapes, but the rosette is traditional. I didn't list quantities for oil and powdered sugar as more will be required than will actually become part of the rosettes. They will be around 30 calories each (before sugaring). Allowing the batter to rest creates thinner, crisper cookies. Preparation time includes resting time.
Top Review by jenisinchina
This recipe is one my mom made for me when I was a kid at Christmas time! I recently found an old wrought iron rosette iron at an antique sale and couldn't wait to try it out! I made the recipe as written but the batter wouldn't stick to my iron even after it rested and the iron was preheated. I had to add 1/2 cup of flour and then it was PERFECT. Worked very well! This certaintly takes some practice but is well worth it! It was hard to keep my husband from eating these as they were made! As the recipe states...it's very important to watch the temp of your oil. Too hot and they will burn, too light and they won't come off the iron or they will get oily. Let the oil heat up if you need to replensh it. I kept my iron resting in the pan so that it wouldn't cool off between cookies. I also used a heat resistent spatula to help coax the cookies off the iron. Super good!
- 2 eggs
- 1 cup milk
- 1 tablespoon sugar
- 1⁄4 teaspoon salt
- 1 cup sifted flour
- flavorless oil (canola)
- powdered sugar
Directions See How It's Made
- Have ready: a jelly roll pan lined with several layers of paper toweling; powdered sugar in a shaker or sieve.
- Whisk eggs, milk, sugar and salt together. Sprinkle in flour a little at a time. Beat until smooth. Let batter sit for 30 minutes.
- Heat 3 - 4" of oil in a small, deep pan to 365°F.
- Stir batter.
- Heat rosette iron by submerging in hot oil for 10 seconds.
- Lift out, shake off excess oil and dip immediately into batter just so the top edge of the iron is even with the surface of the batter. If you dip it too far, the rosette won't come off the iron.
- Plunge the coated iron into the hot oil. Don't let the iron touch the sides or bottom of the pan.
- As soon as the batter puffs, gently pull the iron out. The rosette should slip back into the oil.
- When lightly browned, carefully lift out with a fork or slotted spoon and place on paper toweling to drain.
- Reheat iron and proceed with remaining batter. You'll have to work very quickly. The frying only takes a few seconds.
- Don't be tempted to fry more than two at a time. It will cool the oil too much and you'll get flabby, greasy rosettes. The oil should not go below 355°F.
- After you've fried a few, dust them with powdered sugar.