Rosette Cookies

  • Serves: Makes about 40
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Rosettes are special crisp, cookie-like deep-fried pastries of Norwegian origin. Rosettes are traditionally made during Christmas time from a thin batter that is fried on intricately designed irons. The iron is heated to a very high temperature in oil, dipped into the batter, then re-immersed in the hot oil to create a crisp shell around the metal. The iron is immediately removed and the rosette is separated from the iron. Usually, the edges of the rosette are dipped into frosting or powdered sugar. The krumkake, French gaufrettes, Italian pizelle and the Dutch siroop wafel all belong to this cookie shaped on a tool category.
COOKIE RECIPE HELP

Sarah's
Secrets

Season the rosette iron before using it for the first time. Keep them dipped in 350 degrees F oil for about 20 minutes. When done BLOT on a paper towel.

When using shell-type rosettes, the batter should be cold. Leave the mold in the batter long enough to give the cup a chance to form.
Place the mold into the oil on a slight angle and, straighten when it becomes fully immersed.

INGREDIENTS
Vegetable oil for frying, such as canola or peanut oil

2 large eggs
1 tablespoon sugar
1 teaspoon vanilla
1/4 teaspoon almond extract
1/4 teaspoon salt

1 cup all-purpose flour, sifted; measure and then, sift
1 cup whole or 2% milk
Powdered sugar

For Frying:
Rosette iron
Deep heavy-bottomed saucepan that holds and maintains heat, filled halfway with fresh vegetable oil; canola oil is fine to use
Deep Fry Thermometer

INSTRUCTIONS
Prepare the frying oil:
1. Pour 3- to 4-inches of vegetable oil into a large, heavy-bottomed saucepan.

2. Heat the oil, under medium-high heat, to 350 - 375 degrees F, as measured with a deep fry thermometer.
Keep on the stovetop with the burner on, adjusting as essential to retain a constant temperature.
SARAH SAYS: If the oil isn't hot enough, you'll have heavy, greasy rosettes. If it's too hot, they'll be dark on the outside and raw in the middle.

3. Before you begin frying, have everything you need near the stove.

Prepare the prewarmed oven and rosette batter:
1. Prewarm the oven 300 degrees F. Then, turn it off.
Prepare a cookie sheet with a single layer of paper towels. Set it on the countertop.

2. In a shallow heatproof bowl, combine eggs, sugar, vanilla and almond extracts and salt. Add in the flour alternately with the milk and whisk until smooth.
Do not create a lot of air bubbles in the mixture.
The batter should be a little thinner than pancake batter. If too thin, add sift a tablespoon more flour into the batter at a time. If it is too thick, add a teaspoon of milk at a time.
SARAH SAYS: I like to use a Pyrex deep dish pie plate for mixing and retaining my batter in.

Set aside for a few minutes. NOTE: To make crispier rosettes, cover and refrigerate the batter at least 2 hours before using.

Fry the rosettes:
1. Check the temperature of the frying oil. It should be 350 - 375 degrees F, as measured with a deep fry thermometer.
Heat the decorated rosette iron in the deep, hot oil for 1 - 2 minutes.

2. Drain excess oil from iron. Wait a couple of seconds to slightly cool the iron.

3. Immediately, dip it in batter to 1/2 way up the intricate mold.
SARAH SAYS: Make sure that the batter does not come over the top of the mold because it will make removing the cookie difficult.

4. Then, immediately immerse the battered mold completely into the hot oil

5. Fry rosette while counting to 10 or until the batter bubbling in the oil becomes reduced; the cookie is done.
The cookie should be lightly browned.
SARAH SAYS: If the cookie falls into the batter, let it brown on onside, before using heat-proof tongs to flip it over to brown on the other side. Carefully lift out with thin tongs. Drain on paper towels.

6. Drop the fried rosettes on paper towel on the cookie sheet. Gently 'tap' the cookie off the mold if necessary
Set the cookie sheet in the prewarmed oven, that has been turned off. Let the cookies cool in there.
SARAH SAYS: This keeps them crisp and they won't get soggy.

If excess batter adheres to the top of the mold, carefully remove the excess with a knife before using.

7. Repeat Steps # 1 - 7, until the batter is complete.
SARAH SAYS: Always check the oil's temperature before frying every batch

Finishing Touches:
Sprinkle cooled rosettes with powdered sugar through a fine mesh strainer. Serve immediately.

STORAGE
Rosettes can be stored in airtight containers for months. They also can be frozen for a month or more. If needed, re-crisp in minutes in a 300 degrees F oven.

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