Rosettes Recipe
A traditional Scandinavian recipe for delicate, crisp rosette cookies, typically dusted with cinnamon sugar.
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Instructions
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Whisk eggs, milk, and vanilla in a medium bowl.
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Sift flour, granulated sugar, and salt together.
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Combine the dry ingredients into the wet ingredients, whisking until smooth, then refrigerate the batter for two hours.
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Heat 2 to 2 1/2 inches of oil in a deep skillet or pot to 360-365 F.
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Pour the chilled batter into a shallow dish.
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Heat the rosette iron in the hot oil for 15 seconds, then blot excess oil on paper towels.
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Dip the heated iron into the batter, ensuring it covers the bottom and halfway up the sides without covering the top.
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Submerge the batter-coated iron into the hot oil; after 30-45 seconds, remove the rosette from the iron using a utensil.
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Fry the rosette until golden brown and crisp, about 30 seconds more, flipping if necessary.
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Drain cooled rosettes on paper towels; repeat the process for remaining batter, ensuring the iron is reheated and blotted each time, and maintaining the oil temperature.
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Sift confectioners' sugar and cinnamon together, then sprinkle over the cooled rosettes before serving.