Best 3 Swedish Rosettes Recipes
Swedish rosettes are a traditional Scandinavian cookie that is made from a thin batter that is poured into a special iron and cooked until golden brown. The cookies are then shaped into a rosette shape and dusted with powdered sugar. They are a popular treat during the Christmas season, but they can be enjoyed year-round. Swedish rosettes are a delicious and easy-to-make treat that is sure to please everyone.
Check out the recipes below so you can choose the best recipe for yourself!
ROSETTE COOKIES/SWEDISH ROSETTES
Rosettes are traditional Swedish cookies. Light and crispy, they are favorites of young and old. Rosettes are unusual in that they are fried. You will need a rosette iron, which is available in many stores (Target is one) and online. The irons come in many shapes, but the rosette is traditional. I didn't list quantities for oil and powdered sugar as more will be required than will actually become part of the rosettes. They will be around 30 calories each (before sugaring). Allowing the batter to rest creates thinner, crisper cookies. Preparation time includes resting time.
Provided by Deb Wolf
Categories Dessert
Time 1h5m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 7
Steps:
- Have ready: a jelly roll pan lined with several layers of paper toweling; powdered sugar in a shaker or sieve.
- Whisk eggs, milk, sugar and salt together. Sprinkle in flour a little at a time. Beat until smooth. Let batter sit for 30 minutes.
- Heat 3 - 4" of oil in a small, deep pan to 365°F.
- Stir batter.
- Heat rosette iron by submerging in hot oil for 10 seconds.
- Lift out, shake off excess oil and dip immediately into batter just so the top edge of the iron is even with the surface of the batter. If you dip it too far, the rosette won't come off the iron.
- Plunge the coated iron into the hot oil. Don't let the iron touch the sides or bottom of the pan.
- As soon as the batter puffs, gently pull the iron out. The rosette should slip back into the oil.
- When lightly browned, carefully lift out with a fork or slotted spoon and place on paper toweling to drain.
- Reheat iron and proceed with remaining batter. You'll have to work very quickly. The frying only takes a few seconds.
- Don't be tempted to fry more than two at a time. It will cool the oil too much and you'll get flabby, greasy rosettes. The oil should not go below 355°F.
- After you've fried a few, dust them with powdered sugar.
SWEDISH ROSETTES
Recipe posted in response to a request. This is a very simple batter recipe; you need a rosette iron and about 1 litre of oil for frying.
Provided by stormylee
Categories Dessert
Time 40m
Yield 20-25 rosettes
Number Of Ingredients 5
Steps:
- Mix egg yolk, 2 tablespoons of sugar, milk and flour together to form a smooth batter.
- Place the rosette iron in the oil and heat oil to 180 C; remove iron.
- Dip the hot iron into batter and hold it over the hot oil for a moment so that the batter firms up a bit.
- Fry the rosette in the hot oil until golden brown, approximately 1 minute.
- Push the rosette from the iron with a fork and drain on paper towel.
- Heat the iron in the oil again before making the next rosette.
- Dip the cooled rosettes in granulated sugar.
- Rosettes keep in a cool place for 8-10 days, and you can also freeze them for up to 2 months.
SWEDISH ROSETTES.. RECIPE FROM MY SISTER ELLYN
This wonderful recipe and green bowl was given to me in the 1960's from my beautiful younger sister. It was the first time I had ever tasted this wonderful delightful fried Swedish cookie. She then walked me through the recipe steps while I made my first batch. Wonderful memories! She is gone now,but not forgotten I will part...
Provided by Nancy J. Patrykus
Categories Other Side Dishes
Time 15m
Number Of Ingredients 8
Steps:
- 1. Gather the rosette irons,you want to use. Combine eggs, sugar, and salt, beat well. Add remaining ingredients, beat till smooth.
- 2. Heat rosette iron in deep hot oil (350-375) for two minutes. Drain excess oil from iron; dip into batter to 1/4 inch from the top,then immediately into hot oil. fry rosette till golden, 10-30 seconds. Lift out, tip upside down to drain oil back into pan.
- 3. If the rosette did not drop off iron when frying...use a fork to push off iron onto a rack over paper towels. Reheat iron again in the oil..make another rosette Stir batter from time to time as you will get a little oil in it.
- 4. Sprinkle rosettes with powdered sugar when dry and cool. Put in a pretty bowl and cover with saran wrap. Till ready to serve your guests. The pretty green bowl was made by my sister(Ellyn),and her husband(NORM) and was given to me as a Christmas present(filled with rosettes)about 1965. They had a plastic factory and this was one of there first items they produced.
Tips:
- Use a rosette iron that is well-seasoned. This will help prevent the rosettes from sticking.
- Heat the rosette iron over medium heat. If the iron is too hot, the rosettes will burn.
- Dip the rosette iron into the batter and hold it over the hot oil. The batter should immediately start to bubble and cook.
- Cook the rosettes for 1-2 minutes, or until they are golden brown. Do not overcook, or they will become hard and brittle.
- Remove the rosettes from the oil and drain them on paper towels.
- Serve the rosettes warm, dusted with powdered sugar or cinnamon sugar.
- Rosettes can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
Swedish rosettes are a delicious and festive treat that can be enjoyed by people of all ages. They are perfect for holiday parties, potlucks, or any special occasion. With a little practice, you can easily master the art of making rosettes and impress your friends and family with this unique and traditional Swedish cookie.
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