📝 About This Recipe
These ethereal, snowflake-like pastries are a beloved Scandinavian tradition, known for their incredible crunch and melt-in-the-mouth texture. Fried to a perfect golden hue using a specialized decorative iron, each rosette is a masterpiece of delicate lace and sweet simplicity. Dusted with a snowy layer of powdered sugar, they offer a sophisticated alternative to heavier fried doughs, making them the star of any festive gathering.
🥗 Ingredients
The Batter
- 1 cup All-purpose flour (sifted)
- 2 teaspoons Granulated sugar
- 1/4 teaspoon Salt (fine sea salt)
- 2 Large eggs (at room temperature)
- 1 cup Whole milk (slightly warmed)
- 1 teaspoon Vanilla extract (pure Madagascar vanilla)
- 1 teaspoon Lemon zest (finely grated)
Frying & Finishing
- 4-6 cups Neutral oil (Canola, peanut, or vegetable oil for deep frying)
- 1/2 cup Powdered sugar (for dusting)
- 1/2 teaspoon Ground cinnamon (optional, to mix with sugar)
👨🍳 Instructions
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1
In a medium mixing bowl, whisk together the sifted flour, granulated sugar, and salt until well combined.
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2
In a separate smaller bowl, lightly beat the eggs with the vanilla extract and lemon zest. Whisk in the warm milk.
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3
Gradually pour the wet ingredients into the dry ingredients. Whisk gently until the batter is smooth and the consistency of heavy cream; do not overmix, or the rosettes will be tough.
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4
Strain the batter through a fine-mesh sieve into a shallow, wide bowl to remove any tiny lumps. Let the batter rest for at least 30 minutes at room temperature to allow air bubbles to dissipate.
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5
In a deep, heavy-bottomed pot or a deep fryer, heat 2-3 inches of oil to exactly 375°F (190°C). Use a candy or deep-fry thermometer to monitor the temperature constantly.
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6
Place your rosette iron into the hot oil for 1-2 minutes to heat it up. A cold iron will not allow the batter to stick.
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7
Lift the hot iron out of the oil, tapping it gently on a stack of paper towels to remove excess oil.
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8
Carefully dip the iron into the batter, ensuring the batter comes only 3/4 of the way up the sides of the iron. Do NOT let the batter flow over the top of the iron, or the pastry will be impossible to remove.
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9
Immediately plunge the batter-coated iron into the hot oil. Hold it just above the bottom of the pot for 5-10 seconds until the batter sets.
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10
Gently jiggle the iron up and down. The rosette should slide off into the oil. If it sticks, use a fork to gently nudge the edges down.
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11
Fry the rosette for about 30-45 seconds per side, turning once with a slotted spoon or tongs, until it is a light golden brown.
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12
Remove the rosette and drain it upside down on paper towels to allow any trapped oil to escape from the crevices.
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13
Repeat the process, remembering to reheat the iron in the oil for a few seconds between each pastry.
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14
Once the rosettes are cooled completely, sift a generous amount of powdered sugar (and optional cinnamon) over the tops.
💡 Chef's Tips
Maintain a steady oil temperature of 375°F; if the oil is too cool, the rosettes will be greasy; if too hot, they will burn before cooking through. Always blot the iron on paper towels after heating it in oil; too much oil on the iron prevents the batter from adhering. If the rosettes are soft rather than crispy, you may be removing them from the oil too soon or your batter might be too thick. Store finished rosettes in an airtight container at room temperature for up to 2 days, or freeze them for up to 2 months and crisp them in a 300°F oven for 5 minutes before serving.
🍽️ Serving Suggestions
Serve with a steaming cup of Swedish coffee or spiced mulled wine (Glögg). Pair with a side of fresh lingonberry jam or cloudberry preserves for a tart contrast. Fill the hollow centers of the rosettes with a small dollop of stiff whipped cream and a fresh raspberry just before serving. Arrange on a tiered dessert stand alongside other Scandinavian cookies like Krumkake or Pizzelles.