Rosette Cookies Swedish Rosettes
Crispy, delicate, and irresistibly charming, Rosette Cookies (Swedish Rosettes) are a timeless Scandinavian treat perfect for holidays or special occasions. These golden, flower-shaped fritters are made with a simple batter of all-purpose flour, milk, eggs, and a hint of vanilla, creating a light and airy texture. The secret to their intricate design lies in the use of a traditional rosette iron, which is dipped in hot oil, ensuring the batter clings perfectly before frying to golden perfection. A generous dusting of powdered sugar adds a sweet finish, making these cookies as beautiful as they are delicious. Whether you're looking for a festive dessert or a unique addition to your cookie repertoire, Swedish rosettes are guaranteed to impress. Serve these delicate treats fresh for the ultimate crispiness, and watch them disappear in no time!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 2 pieces large eggs
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 4 cups vegetable oil (for frying)
- 0.5 cup powdered sugar (for dusting)
Instructions
In a medium bowl, whisk together the flour, milk, eggs, granulated sugar, vanilla extract, and salt until smooth and lump-free. The batter should have a slightly thinner consistency than pancake batter.
Heat the vegetable oil in a deep, heavy-bottomed skillet or deep fryer to 375°F (190°C).
Attach the rosette iron to its handle and heat it in the hot oil for about 1-2 minutes. The iron must be hot to ensure the batter adheres properly.
Remove the hot iron from the oil and carefully dip it into the batter so that the batter comes up to but does not cover the top of the iron. Be cautious not to immerse the iron fully to avoid sticking.
Immediately place the coated iron back into the hot oil. Hold it in place and fry for 20-30 seconds or until the rosette turns golden brown and crisp. Gently shake the iron to release the rosette into the oil. If needed, use a fork to help dislodge it.
Flip the rosette with tongs and fry the other side for another 10-15 seconds until evenly golden.
Remove the rosette from the oil and place it on a paper towel-lined plate to drain excess oil. Repeat the process with the rest of the batter, heating the rosette iron in the oil before making each new cookie.
Once the rosettes are cool, dust them generously with powdered sugar using a sifter or fine-mesh sieve.
Serve immediately or store in an airtight container for up to 2 days. These cookies are best enjoyed fresh and crispy.
Nutrition Facts
Calories |
9115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 962.3 g | 1234% | |
| Saturated Fat | 141.4 g | 707% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 828 mg | 36% | |
| Total Carbohydrate | 180.9 g | 66% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 87.7 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 378 mg | 29% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 656 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
