Rosettes are special crisp, tender pastries that are traditional in Scandinavia.
This recipe can be tricky, so it's important to follow the instructions exactly. Be very careful with the rosette iron. It gets very hot while the cookie is frying in oil.
The rosettes should be stored at room temperature in an airtight box. They will stay crisp and tender for about four days, but they most likely will not last that long!
- 2 eggs
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup flour
- 1 cup whole milk
- 1 teaspoon vanilla
- 1 cup sugar
- 2 teaspoons cinnamon
1. In a large bowl, beat eggs slightly. Add 1 tablespoon sugar and salt.
2. Add the flour and milk alternately to the eggs, blending until smooth. Then stir in vanilla.
3. The batter should be about as thick as pancake batter. If it isn't, add more flour, a tablespoon at a time. If it is too thick, add a teaspoon of milk at a time. The consistency of the batter is critical to the success of the recipe.
4. Heat 3" of oil in a deep fryer to 365°F. (A deep-frying thermometer is very helpful) Place a rosette iron in the hot oil for 60 seconds. There's no way to take the temperature of the iron; it just has to be hot.
5. Dip the hot iron into the batter, making sure NOT to let the batter run over the top of the iron. If you do, the rosette will be impossible to remove. This takes some practice. It's best if you make a few rosettes a little more shallow than they should be just so you get the feel of the technique.
6. Immerse the coated iron in the hot fat and fry 25-30 seconds until light brown. Slip the rosettes off the hot iron using the tip of a knife, and place onto a paper towel.
7. On a large plate, combine 1 cup sugar and cinnamon and mix well.
8. Dip the rosettes in this mixture while they are still warm. You can also sprinkle them with powdered sugar. Don't skip this step—the cookies aren't really sweetened until they're coated in some kind of sugar!