A rosette is a small, deep-fried cookie-like pastry of Scandinavian origin. Rosettes are traditionally made during the Christmas season. They are made from intricately crafted irons. The iron is heated in oil to a very high temperature, dipped in the batter, and then re-immersed in the hot oil to produce a crisp shell around the product. Then, the iron is removed immediately and separated from the rosette. The edges of the rosette are usually dipped in frosting or sugar.
The ingredients used to prepare these cookies are very much reminiscent of any essential ingredients of the Christmas cookie. The widely used ingredients for making rosettes include egg, flour, sugar, butter, milk, and a little salt.
The only distinct aspect these cookies highlight is the iron used to shape the cookies. A thick batter is usually prepared with the cookie ingredients, which can be stored in the refrigerator for 30 minutes or until used.
Scandinavian Fried Rosette Cookies
- Author: Romae Chanice Marquez
- Recipe Category: Snacks / Dessert
- Cuisine: Scandinavian
The whole preparation and cooking time is 30 minutes. This recipe makes at least 40 cookies.
Photo credit: @myculinaryvibes / Instagram.com.
Scandinavian Fried Rosette Cookies Ingredients
- For the batter,
- 2 eggs
- 1 cup all-purpose flour, 131g
- 2 tsp granulated sugar, 11g
- ¼ tsp kosher salt
- 250 ml milk
- dash of vanilla
- 480 ml cooking oil
- For the sugar dust,
- ½ cup granulated sugar
- ½ tsp ground cinnamon
Scandinavian Fried Rosette Cookies Instructions
Step 1: For the batter, layer about 2 sheets of paper towels next to the stove to create the cookies’ drip station.
Step 2: Beat the eggs with a whisk in a medium bowl.
Step 3: Add sugar and milk. Mix with each other. Add salt and sifted flour.
Step 4: Mix and beat until a liquid consistency is obtained. Add vanilla.
Step 5: For the sugar dust, sift sugar and cinnamon together and add to a plate.
Step 6: Heat the cooking oil in a saucepan. Next, plunge the iron mold into heated oil. Dip the mold into the batter, then return to the liquid.
Step 7: The batter will shape a thin cookie that you can pull away from the mold. Let it fry for 2-4 seconds on one side, then flip it over. Cook, until golden on both sides.
Step 8: To catch the initial oil drips, use a paper towel, then transfer each cookie to the paper towel station.
Step 9: After about 2-4 seconds of cooling, coat the cookies on the plate in the sugar mixture or simply dust with the sugar.
Scandinavian Fried Rosette Cookies Additional Information
- Per cookie has 30 calories, 4g of carbohydrates, 1g of protein, 15mg of cholesterol.
- This recipe will make about 40 cookies.
- These cookies will take about 30 minutes to prepare.
- Iranian ‘nan panjara’ is much like a rosette cookie and heavily consumed at traditional festivals in Iran. These cookies are called ‘Bunuelos’ in Mexican cuisine. They are known in Malaysia and Turkey by the name ‘demir tatlisi’ meaning ‘iron pudding,’ in reference to the metal iron used in the preparation.
Image source: bettycrocker.com
About Scandinavian Fried Rosette Cookies
Rosette cookies are crisp pastries common in Scandinavia. They’re pretty much like funnel cakes, but much smaller, less doughy, and delicate. These are a popular Christmas treat, called struva, in Sweden. You can also find stars and snowflake forms in addition to the flower-shaped iron.
Conclusion
The rosettes are to be placed in an airtight box at room temperature. They will stay crisp for about four days, but they will most likely not last that long because eating only one is hard. For more international dessert recipes, click here.
Featured Image: @kicsisuecooks / Instagram.com, @misiowamamaasia / Instagram.com