Rosettes Recipe

Introduction

Rosettes are delicate, crispy, deep-fried cookies with a lightly sweet and cinnamon-scented finish. These charming treats are perfect for special occasions or whenever you want a delightful homemade snack. With a little patience and the right technique, you can master this classic Scandinavian-inspired recipe.

Ingredients

• 2 large eggs
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• 120 grams (about 1 cup) all-purpose flour
• 2 teaspoons granulated sugar
• 1/4 teaspoon table salt
• Canola or vegetable oil, for frying
• 1/4 cup confectioners’ sugar, for garnish
• 2 tablespoons ground cinnamon, for garnish

Instructions

1. Step 1: In a medium bowl, whisk together the eggs, milk, and vanilla extract until well combined.
2. Step 2: Sift the flour, granulated sugar, and salt into a separate bowl.
3. Step 3: Whisk the dry ingredients into the wet ingredients until the batter is smooth and has the consistency of heavy cream. Cover and refrigerate for two hours to hydrate and ensure crispier cookies.
4. Step 4: Heat 2 to 2 1/2 inches of oil in a heavy-duty deep skillet or pot over medium-high heat until it reaches 360°F to 365°F.
5. Step 5: Pour the batter into a shallow 9-inch cake pan or pie plate to make dipping easier.
6. Step 6: Submerge the rosette iron in the hot oil for 15 seconds to heat it, then blot excess oil off on paper towels.
7. Step 7: Carefully dip the hot iron into the batter so the batter covers the bottom and halfway up the sides but not the top.
8. Step 8: Immediately submerge the batter-coated iron completely into the hot oil without touching the bottom of the pan. Fry for 30 to 45 seconds until the rosette can be gently removed from the iron with a wooden or metal utensil.
9. Step 9: Continue frying the rosette in the oil until golden and crisp, turning if needed to brown both sides evenly, about 30 seconds more.
10. Step 10: Remove the rosette using chopsticks or tongs and drain on paper towels, inverted with the hollow side down. Repeat the process with the remaining batter, reheating and blotting the iron before each dip.
11. Step 11: Mix the confectioners’ sugar and ground cinnamon. After the rosettes have cooled, dust them generously with the cinnamon-sugar mixture and serve.

Tips & Variations

• Use a candy or deep-fry thermometer to keep the oil temperature steady between 360°F and 365°F for best results.
• Avoid touching the pot’s bottom with the batter-coated iron to prevent burning and sticking.
• If the batter level gets low, transfer it to smaller bowls for easier dipping.
• Dip the iron swiftly and shallowly to avoid batter overflowing the top, which can break the rosette.
• For larger irons with double prongs, remove one mold if needed to manage space and frying safety.

Storage

Store rosettes in an airtight container at room temperature for up to three days to maintain crispness. They are best enjoyed fresh as they may lose crunch over time. Reheat briefly in a low oven (about 300°F) if needed to restore crispiness, but avoid microwaving as it may soften the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil for frying?

Yes, you can use any neutral oil with a high smoke point, such as vegetable, peanut, or sunflower oil. This helps ensure a clean, crisp fry without imparting strong flavors.

What do I do if the batter sticks to the iron?

Make sure the iron is thoroughly heated in the oil before dipping, and blot off excess oil each time. Also, keep the oil at the right temperature (360°F–365°F); oil that is too cool or too hot will cause sticking or uneven cooking.

Rosettes Recipe

Print Recipe

★★★★★

4.5 from 75 reviews

This Rosettes Recipe features crisp, delicate Swedish-style fried pastries made from a light batter flavored with vanilla. Using a special rosette iron, these beautiful, lacy cookies are deep-fried to a golden brown and dusted with a cinnamon-sugar mixture for the perfect sweet finish. Ideal for festive occasions or a unique treat, rosettes deliver a wonderfully airy crunch and a hint of warm spice.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 25 minutes
• Yield: Approximately 12–15 rosettes depending on size 1x
• Category: Dessert
• Method: Frying
• Cuisine: Swedish

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 large eggs
• 1 cup whole milk
• 1 teaspoon pure vanilla extract

Dry Ingredients

• 120 grams (about 1 cup) all-purpose flour
• 2 teaspoons granulated sugar
• 1/4 teaspoon table salt

For Frying and Garnish

• Canola or vegetable oil, for frying (enough for 2 to 2 1/2 inches deep in skillet)
• 1/4 cup confectioners’ sugar, for garnish
• 2 tablespoons ground cinnamon, for garnish

Instructions

1. Combine Wet Ingredients: In a medium bowl, whisk together the eggs, whole milk, and vanilla extract until fully blended.
2. Sift Dry Ingredients: Sift together the all-purpose flour, granulated sugar, and salt into another bowl to ensure no lumps remain.
3. Make Batter: Gradually whisk the dry ingredients into the wet ingredients until smooth and combined. The batter should have a consistency similar to heavy cream. Cover and refrigerate for 2 hours to hydrate the batter and improve crispiness.
4. Prepare Oil and Equipment: Select a medium heavy-duty deep skillet or pot (size depends on your rosette iron type). Pour in enough canola or vegetable oil to a depth of 2 to 2 1/2 inches. Heat the oil over medium-high heat until it reaches 360°F to 365°F, using a candy or deep-fry thermometer for accuracy.
5. Heat Rosette Iron: Submerge the rosette iron in the hot oil for about 15 seconds to warm it. Then, remove and blot excess oil with paper towels.
6. Dip Iron into Batter: Pour batter into a shallow 9-inch cake pan or pie plate to facilitate dipping. Carefully dip the heated iron into the batter so the bottom and sides up to halfway are coated, but the top remains uncovered.
7. Fry Rosette: Immediately submerge the batter-coated iron fully into the hot oil, ensuring the iron does not touch the bottom of the pan. Oil will bubble around the iron. Fry for 30 to 45 seconds until the rosette loosens from the iron and is golden and crisp. Use a wooden or metal utensil to gently remove it from the iron.
8. Finish Frying: Continue frying the rosette for about 30 seconds, flipping it if needed to brown both sides evenly.
9. Drain and Cool: Remove the rosette with chopsticks or a slotted utensil and drain on paper towels, placing it inverted with the hollow side down. Repeat the dipping, frying, and draining with remaining batter, reheating the iron in oil between each rosette and wiping off excess oil.
10. Add Cinnamon Sugar: Sift together the confectioners’ sugar and ground cinnamon. Once the rosettes have cooled, generously sprinkle them with the cinnamon-sugar mixture for a sweet and flavorful finish. Serve and enjoy.

Notes

• Maintain the oil temperature between 360°F and 365°F using a thermometer to ensure proper frying and batter adhesion.
• Avoid touching the bottom of the pot with the batter-coated iron to prevent burning or sticking.
• Transfer the batter to smaller bowls as levels drop for easier dipping.
• If using double-prong irons, consider removing one mold for smoother handling.
• Dip the iron swiftly yet lightly into the batter to prevent batter overflow.
• If the batter fries over the top of the iron, it can be difficult to remove the rosette intact.
• Oil quantity will vary based on skillet or pot size; ensure you have at least 2 inches deep for proper frying.

Keywords: Rosettes, Swedish rosettes, fried cookies, cinnamon sugar cookies, Christmas cookies, rosette iron, fried pastries