Traditional Rosettes Cookie (Print version)
Crispy, lacy Scandinavian rosette cookies fried on a special iron and dusted with powdered sugar. A delicate holiday tradition.
# Ingredients:
Batter
01 -
2 large eggs
02 -
1 cup (240 ml) whole milk, cold
03 -
1 cup (125 g) all-purpose flour, sifted
04 -
1 tablespoon granulated sugar
05 -
1/4 teaspoon salt
06 -
1 teaspoon vanilla extract
For frying and finishing
07 -
Vegetable or canola oil, for frying (about 2 inches in pot)
08 -
Powdered sugar, for dusting
# Instructions:
01 -
In a large bowl, whisk together the eggs, milk, sugar, salt, and vanilla until smooth. Sift in the flour and whisk just until no lumps remain. Do not overmix.
02 -
Cover the bowl and refrigerate the batter for at least 30 minutes. Cold batter fries up thinner and crisper.
03 -
Pour about 2 inches of oil into a deep, heavy-bottomed pot and heat to 375°F (190°C). Submerge the rosette iron in the hot oil for 1 to 2 minutes until fully heated.
04 -
Remove the iron, letting excess oil drip off. Dip it into the cold batter about seven-eighths of the way up the sides, keeping the top edge clean. Immediately submerge the coated iron in the hot oil and fry for 30 to 60 seconds until golden and crisp. The rosette should release from the iron on its own or with a gentle nudge from a fork.
05 -
Lift the rosette out with a fork or skewer and drain it upside down on a paper towel-lined wire rack. Let it cool completely.
06 -
Dust generously with powdered sugar through a fine-mesh sieve. Serve the same day for the best crunch.
# Good to know:
01 -
Best served the same day for maximum crispness.