How To Make Rosettes
There are few things cuter and daintier in the pastry world than rosettes. A traditional Swedish cookie, this cookie is different in then it’s fried and noted baked and then topped with tons of powdered sugar. Think funnel cake but in the form of a cookie. They look a little like a cross between a flower and a snowflake, making them a great all year round baked good. One thing to keep in mind is you’ll need a rosette iron but you can find them at Target and anyone who has had a rosette before knows that they’re a great investment. In addition to the iron, you’ll need very hot oil, a bit of patience and an empty stomach (for filling with tons of rosettes, of course).
So follow along with our online culinary school pastry chef as she shows you how to make the Scandinavian treat-rosettes. Be sure to make a lot of them because these things disappear fast!
1 cup milk
1 ½ teaspoon sugar
¼ teaspoon salt
½ teaspoon vanilla
1 cup all-purpose flour
1. Mix the milk, sugar and salt in a bowl with a whisk. Add the eggs and vanilla and mix well. Add the flour and mix until well incorporated.
2. Warm the oil in a saucepan to 375 degrees, dip the rosette iron in the oil to warm, dab excess oil off and dip in the batter being careful to not cover the top of the iron. Place the coated iron into the oil the rosette will release and cook for about 2 minutes until golden brown, turning the rosette over while cooking.
3. Place on a pan lined with paper towels and dust with powdered sugar and serve warm or at room temperature.