Swedish Rosettes
Submitted by dsinglet
Swedish rosettes are crisp, lacy fried cookies shaped by a decorative iron dipped in batter and flash-fried until golden. A Scandinavian holiday tradition dusted in powdered sugar.
YIELD
1 batchPREP
20 minCOOK
25 minREADY
45 minSwedish rosettes are what happens when you cross a snowflake with a doughnut. A thin crepe-like batter clings to a hot decorative iron, then fries in deep fat for seconds until it blisters into a crisp, lacy cookie that holds its intricate shape.
The iron is the key piece of gear. Those cast-aluminum rosette irons with a long handle and a decorative snowflake, heart, or star head are the Scandinavian heirlooms that make this recipe possible. A candy thermometer helps keep the oil at a steady 400°F (200°C), which is the tight window where rosettes crisp fast without going oily or burning.
The dipping rhythm matters. Heat the iron in the oil first so the batter sizzles and sticks on contact. Dip only two-thirds up the iron so the rosette releases cleanly. Too cold and the batter slides off, too hot and the batter scorches before it sets.
Kitchen Tips
- Strain the batter. Any lumps will clog the iron’s grooves and ruin the shape.
- Tap excess oil off the iron onto a paper towel before each dip or you’ll dilute the batter.
- Stir the batter between every rosette. The flour settles fast.
- Dust with powdered sugar only right before serving. It dissolves on the cookie if stored dusted.
Variations
Ingredients
Directions
Blend dry ingredients.
Add milk and egg and beat until smooth like heavy cream.
Strain mixture. Heat rosette iron in 400℉ (200℃). fat 3 inches deep in a small saucepan or automatic deep fryer.
An auto fryer is best as it is easier to keep the fat at the correct temperature.
Tap excess oil off of iron batter on a paper towel.
Dip iron in batter until ⅔ covered.
Immerse in hot fat and fry until delicatley brown.
Remove; tip upside down to drain.
Push off rosette and drain on paper towels.
Stir batter each time before dipping iron.
Repeat.
If iron is too cool, batter will slip off.
Dust with powdered sugar and store airtight, in single layers seperated by wax paper.
Best if served within a day or two (if they last as long as 2 days!).
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