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Rosettes Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://mixitwitjoe.com/rosettes-recipe/