Scandinavian rosettes are a classic and timeless year round holiday treat. These lightly fryed batter based cookies are the perfect blend of a crispy texture and powdered sugar. Depending on your iron* you can make these in a variety of seasonal shapes ranging from trees & snowflakes to pumpkins & ghosts.
Makes 30-36 rosettes based on iron size
Full time: at least 1 hour not including cooling time (the frying bit takes a while)
You will need:
2 large eggs
1 cup flour
1 cup milk
2 tbsp sugar
1 tsp vanilla extract
1/4 tsp salt
5-6 cup vegetable oil
1/4 cup powdered sugar
Let us begin:
Line a baking tray with paper towels and place a wire rack on top, set aside for a moment.
In a medium bowl whisk together eggs and sugar.
Whisk in milk and vanilla.
Add in flour and salt, whisk until well blended.
In a heavy bottom sauce pot or frying pan pour oil.
Heat oil to 370'.
Place rosette iron into oil and let it heat up for 5 minutes.
Remove iron and let the excess oil drip off.
Dip hot iron into batter, making sure not to submerge or cover top of iron.
Allow excess batter to drip off for a second or two.
Fry in heated oil, making sure not to touch the bottom of pan, for 30-40 seconds until golden.
Pop rosette off iron with a fork onto wire rack.
Repeat above process, remember to heat iron before dipping in batter for 10 seconds between rosettes.
Once all batter has been used allow rosettes to fully cool before topping.
Light dust with powdered sugar to give them the classic rosette appeal, cheers!
* If your looking to purchase a Rosette iron I recommend two: If your primarily a Christmas baker stick with Nordic-ware, they have a great base kit which comes with 6 or so seasonal shapes. If you want to branch out to year round stick with Kitchen Suppy, their base kit comes with 2 or 3 shapes based on which kit you get. However, not only sell shape sets, they also sell individual shapes for year round holiday treats. Kitchen supply is easier to find and all shapes fit all of their irons.