Rosettes? What are they?
My mom is the greatest. She is one of the few people I know who loves eating and cooking as much as I do. She also gets unbelievably excited about new gadgets for the kitchen and whenever she comes across one, she always buys 3… One for herself, one for my sister and one for me. Regardless of whether we can just share one, we each get out own. Recently she came across a rosette iron.
Now…If you don’t know what a rosette is let me do you a favour. Rosettes are crisp, sweet deep-fried cookies that are made by preparing a simple batter, heating the aforementioned iron in oil and then frying the batter attached to the iron. They come in beautiful shapes and various sizes and their flavour profile is only limited by your creativity.
Where do they come from?
These miraculous treats are of Scandinavian origin and are often made in Sweden and Norway over Christmas time. Now I don’t know about you but I am not quite ready to let go of my Christmas spirit yet so I make them all year round. They are also made in Finland and various similar pastries are available in countries like Turkey (demir tatlisi), Colombia (solteritas), Malaysia (Kuih Lonyang) and many more.
How do I make them?
The recipe to make these treats is super easy. All you need is flour, sugar, eggs, milk and vanilla as the base recipe. You also need an iron. I use a amazing one from Yuppiechef and it has never let me down! Follow the basic steps below and I guarantee you that you will fall in love with them!
Crisp, delicious deep-fried pastries
- 2 Eggs Large
- 1 tbps Sugar light brown
- 1/4 tsp salt fine
- 1 cup milk full cream
- 1 cup flour plain
- 1 tsp vanilla essence/ almond essence
- Oil for frying
In a medium bowl whisk together the eggs, sugar and salt.
Add half of the flour and mix, while you are mixing add half of the milk.
Add the rest of the flour and the milk and mix until you have a smooth batter.
Stir in the vanilla essence
Heat the oil to deep-frying temperature (about 180 degrees celsius). Once the oil starts to heat up place your rosette iron in the oil.
Once the iron and oil have reached the correct temperature, remove the iron from the oil allowing the excess to drip off.
Dip the iron in the batter as deep as you can WITHOUT letting the batter go over the top of the mould. It should be dipped in about 7/8 of the way.
Lift it out and let the excess batter drip off and then quickly place the iron in the hot oil.
After about 30 seconds the pastry will start to loosen around the edges. Use a knife to lightly pry it loose from the iron.
Fry the pastry until golden brown.
Sprinkle with icing sugar, cinnamon sugar or sweetened cocoa powder and store in an airtight container once cool.
Don’t feel like something deep-fried…Why not try my PB and J baked doughnuts?