Description
These delicate Scandinavian rosette cookies are light, airy, and beautifully crisp, offering a nostalgic crunch with every bite. Made with simple pantry staples and a specialty iron, they are an elegant and impressive addition to any holiday dessert spread.
Ingredients
- 2 large eggs, room temperature
- 1 tablespoon white sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour, sifted
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- Confectioners’ sugar, for dusting
Instructions
- In a large mixing bowl, whisk together the eggs, sugar, and salt until frothy, then blend in the sifted flour, milk, and vanilla until the batter is completely smooth.
- Let the batter rest for 10 minutes while heating two inches of vegetable oil in a heavy skillet to exactly 375°F (190°C), ensuring the rosette iron is submerged in the oil as it heats.
- Lift the hot iron, blot it quickly on a paper towel, and dip the bottom three-quarters into the batter, being careful not to let the batter run over the top of the iron.
- Immediately plunge the batter-coated iron into the hot oil for about 30 seconds until the cookie expands and releases from the iron.
- Fry the rosette until it reaches a very light golden brown on both sides, then remove with a slotted spoon and drain upside down on a wire rack.
- Allow the cookies to cool completely before dusting them generously with confectioners’ sugar using a fine-mesh sieve.
Notes
To ensure your rosettes never stick, always reheat the iron in the hot oil for at least one minute between each cookie. If the cookies are not releasing easily, check that your batter hasn’t coated the top of the iron, and use a thermometer to verify your oil stays at a consistent 375 degrees throughout the process.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Frying
- Cuisine: Scandinavian