A rosette is a thin, cookie-like, deep-fried pastry of Scandinavian origin made using intricately designed irons. Scandinavian Rosettes are light, crispy and can be sprinkled with confectioners’ or granulated sugar.
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How to cook Scandinavian rosettes
After the batter is made, heat a rosette iron in 2-3-inches of oil to a temperature of 365-375° F (medium-high heat) in a heavy pot or pan. If your oil is too hot or too cold, the batter will not adhere to the rosette iron.
Dip hot rosette iron into batter, being careful batter only comes three quarters the way up the side of the iron. Do not dip so deep that the batter flows over the top as this will create a rosette that is hard to remove from the iron without breaking.
It might take several attempts to get the technique just right so give yourself a little slack and keep going. 🙂
It is hard to see in this photo but the batter is just to the edge of the top.
Plunge the batter-covered rosette iron into the oil, completely submerging it.
You’ll know that you’ve done it properly when the sides of the cookie almost immediately flare out away from the iron.
After a minute or so the rosette should fall from the iron. Sometimes using a fork or metal skewer is helpful. Fry rosette in the hot oil until golden.
Lift the rosette out and allow excess oil to drain.
Place rosette on paper toweling placed on a wire rack to cool. Reheat iron; drain and repeat.
Sift powdered sugar over cooled rosettes, if desired.
Scandinavian Rosettes
Recipe source: Better homes and Gardens Heritage Cookbook copyright 1975, Page 168 but youwill find recipes for Rosettes are allalmostexactly the same including the recipe found in The Norske Nook Book of Pies and Other Recipes
Makes about 42 rosettes
INGREDIENTS
- 2 eggs
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purposeflour
- 1 cup whole milk
- 1 teaspoon vanilla (optional)
- oil for frying
- powdered sugar
DIRECTIONS
In a bowl combine the eggs, granulated sugar, and 1/4-teaspoon of salt; beat well.
Add flour, milk, and vanilla; beat until smooth.
Heat a rosette iron in 2-3 inches of oil (365 – 375° F).
Dip hot rosette iron into batter, being careful batter only comes three quarters the way up the side of the iron.
Fry rosette in the hot oil until golden. Lift rosette out and allow excess oil to drain off.
Place rosettes onto paper toweling placed on a wire rack.
Reheat iron; drain and repeat.
Siftpowdered sugar over cooled rosettes
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RECIPE NOTES
Heat the Rosette iron in the hot oil for a minute or so before placing for the first time into the batter. In my first attempts, the iron was not hot enough and the batter simply did not cling to the iron. Once the iron is nice and hot, carefully dip it into the batter just up to the top edge, for about 5 seconds. I could hear a soft sizzle and the batter nicely coated the iron. Then carefully remove the iron from the batter and immediately plunged it into the hot oil and cook for about 30 seconds.
Usually my Rosette slides off of the iron during frying. I Continued frying until golden brown, then remove from oil with a fork (or tongs), to paper towels for cooling. My Rosette iron is so old that the rosette part does not stay tightly screwed onto the handle and I have to continually tighten it by rolling the hot edge on the paper towel. No fun! I think it is time to order a new one 🙂
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