Rosettes
Rosettes are a Scandinavian treat common around the holidays. Thin batter is deep fried in the shape of delicate snowflakes and stars, then dusted with sugar. You'd think frying process would make these heavy and oily but properly made, each are as light, airy and delightfully crisp.
Rosettes
Special equipment: a rosette iron, pictured below
- 2 eggs
- 1 c. flour
- 1 c. milk
- 1 t. sugar
- 1/4 t. salt
- 1/4 t. baking soda
- 1 can Crisco shortening
- marble sized piece of parrafin wax (in the canning section)
- sugar for dredging
Thoroughly mix eggs, flour, milk, sugar, salt and baking soda. Pour through a strainer to remove any lumps then refrigerate at least 2-3 hours. You don't want any bubbles in the batter, because they'll cause swiss cheese holes in your rosettes.
Heat the shortening and wax over moderate heat to about 370 degrees. You want it hot, but not too hot. You'll know you've got a good temperature, even without a thermometer, when it takes 30-45 seconds for a rosette to turn golden brown.
Warm the rosette iron in the oil then dip halfway down in to the batter. Don't let the batter come over the top side of the iron or you won't be able to get the rosette off in one piece. Pull the iron out of the batter and dip it back a second time. Place the battered iron in the hot oil and hold it there for 10-15 seconds, then lift it slightly to get the rosette to release and float free. Remove cooked rosettes to brown paper and let the oil drain off them. While still warm, dredge each rosette through a bowl of sugar. Store stacked in an airtight container lined with paper towels.
These cookies will be making an appearance on the cookie plates.
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I had no idea these were Scandinavian. I always thought they were Spanish because they are quite popular on the fiesta tables in Guam. Now I'm curious about how they got to Guam. I love learning something new every day!
Hi Alan,
These seem to be like the Chinese pretzels that you see everywhere (which I haven't made in years).
Two questions: First, why would you need to use wax, and does it give the rosette any particular flavor?
Second, where do you find these irons?
I have not had these for years and I LOVE them. Since I am supposed to be dieting, cookies and baked treats are off limits but these fried cookies are great! Also they remind me of the old super fried apples pies I used to eat as a child in the Mcdonalds on Guam.
You are a cookie making machine.
I haven't had these for such a long time. Great memories
Fran, I've heard at different points that they are Swedish or Norwegian, but I haven't been able to find reliable corroboration.
Reid, the wax is supposed to keep the cookies themselves from absorbing as much oil. I've never tried without the wax, so I'm trusting my family that this is, in fact, true. It is a very small quantity of wax relative to the oil.
I picked up my irons several years ago at an antique store, for twenty-five cents a piece! Last week I also noticed that the Executive Chef carries them, right next to the Christmas cookie cutters. They might only sell the irons seasonaly... I'm not sure. Typically you'd buy a handle, and then several interchangeable shapes to attach at the end.
Gia, hot and fresh, they can't be beat. I was a cookie making machine for a short while. No I'll be happy if I don't see another cookie until next Christmas, at which point I'll probably forget how much work it was and do it all over again. If you want to see a cookie making machine, check out Joe's link above.
Joe, thanks for stopping by! You have put me to shame with your cookie making. That toffee in particular looks delicious.
Is there a reasong for adding wax to the rosettes?
Sbtallagirl, I think the little bit of wax helps the rosette to release from the iron. It may also reduce the amount of oil absorbed by the batter. I'm just guessing though--I do it because that's how I was taught :)