How to make rosette cookies recipes - Scandinavian recipes

Author: Mary Moore  

Dipping the edges into icing helps defines the beautiful pattern. —Iola Egle, Bella Vista, Arkansas How to make Scandinavian rosette cookies Paper-thin deep-fried cookies with sprinkled with cinnamon sugar.


Cook this on a rosette iron, then sprinkle with sugar.
Provided by: Allrecipes Member
Total time: 105 minutes
Cook time: 90 minutes
Prep time: 15 minutes
Yields: 5 servings
Number of ingredients: 8
  • 2 eggs
  • 1 tablespoon white sugar
  • 1 cup sifted all-purpose flour
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • vegetable oil for frying
  • sifted confectioners' sugar
  • Calories: 560.9 calories
  • Carbohydrate: 8.2 g
  • Cholesterol: 13.1 mg
  • Fat: 59.2 g
  • Fiber: 0.1 g
  • Protein: 1.1 g
  • Saturated Fat: 7.8 g
  • Sodium: 27.5 mg
  • Sugar: 4.9 g
How to cook:
  1. Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.
  2. Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
  3. Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
  4. Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.
  5. Reheat iron 1 minute; make next rosette.
  6. Sprinkle rosettes with confectioners' sugar.
Notes: Scandinavian Rosette Cookies, My grandmother made these "cookies" every year for Christmas when I was While rosettes Duration: 21:38

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Making Rosette Cookies

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Rosette Cookies

Rosette Cookies
Paper-thin deep-fried cookies with sprinkled with cinnamon sugar.
Provided by: John Kanell
Total time: 11 minutes
Cook time: 1 minutes
Prep time: 10 minutes
Yields: 45 servings
Cuisine: Mexican,Swedish
Number of ingredients: 9
  • 2 eggs
  • 1 cup all-purpose flour (131g)
  • 2 tsp granulated sugar (11g)
  • ¼ tsp kosher salt
  • 1 cup milk (240ml)
  • dash of vanilla
  • 2 cups cooking oil (480ml)
  • ½ cup granulated sugar
  • ½ tsp ground cinnamon
  • Serving Size: 1 cookie
  • Calories: 30 kcal
  • Carbohydrate: 4 g
  • Protein: 1 g
  • Fat: 2 g
  • Cholesterol: 15 mg
  • Sodium: 23 mg
  • Sugar: 2 g
How to cook:
  1. For the Batter:
  2. Layer about 2 sheets of paper towels next to the stove to create drip station for the cookies.
  3. In a medium bowl, beat the eggs with a whisk.
  4. Pour in the sugar and milk. Mix together.
  5. Add sifted flour and salt.
  6. Mix and beat until you get a liquidy consistency.
  7. Add in the vanilla.
  8. For the Sugar Dust:
  9. Sift sugar and cinnamon together and add to a plate.
  10. For the Assembly:
  11. In a pan, heat cooking oil.
  12. Immerse the mold into the heated oil first.
  13. Dip the mold in the batter, then back into the oil.
  14. The batter will pull away from the mold and form a thin cookie. Let it fry on one side for 2-4 seconds, then flip it. Cook until both sides are golden.
  15. Use a paper towel to catch the initial oil drips, then transfer each cookie to the paper towel station.
  16. After about 2-4 seconds of cooling, dredge the cookies in the sugar mixture on the plate or dust with confectioners sugar.
Notes: How to Make Scandinavian Rosette Cookies, Gather Your Rosette Ingredients · 2 large eggs · 1 cup milk · 1 cup all-purpose flour · 2 tsp. vanilla sugar (or 2 tsp. white sugar plus 1 tsp.


These traditional deep-fried favorites are crisp and delicious with a delicate, lacy look. Dipping the edges into icing helps defines the beautiful pattern. —Iola Egle, Bella Vista, Arkansas
Provided by: Taste of Home
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 11
  • 2 large eggs
  • 2 teaspoons sugar
  • 1 cup 2% milk
  • 3 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • Oil for deep-fat frying
  • ICING:
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 to 3 tablespoons water
  • Calories: 50 calories
  • Fat: 2g fat (0 saturated fat)
  • Cholesterol: 8mg cholesterol
  • Sodium: 18mg sodium
  • Carbohydrate: 7g carbohydrate (5g sugars
  • Fiber: 0 fiber)
  • Protein: 1g protein.
How to cook:
  1. In a small bowl, beat eggs and sugar; stir in milk and vanilla. Combine flour and salt; gradually add to batter until smooth.
  2. Heat 2-1/2 in. of oil to 375° in a deep-fat fryer or electric skillet. Place rosette iron in hot oil, then dip in batter, three-fourths up the sides of iron (do not let batter run over top of iron). Immediately place in hot oil; loosen rosette with fork and remove iron.
  3. Fry rosettes, a few at a time, until golden brown, 1-2 minutes on each side. Remove to paper towel-lined wire racks. Repeat with remaining batter.
  4. For icing, combine the confectioners' sugar, vanilla and enough water to achieve a dipping consistency. Dip edges of rosettes into icing; let dry on wire racks.
Notes: How to make perfect rosette cookies, RECIPE: TOOLS YOU NEED Duration: 2:46

Rosettes Recipe

Rosettes Recipe
How to make Scandinavian rosette cookies
Provided by: Kari Diehl
Total time: 220 minutes
Cook time: 90 minutes
Prep time: 10 minutes
Yields: 15 to 18 servings
Cuisine: Scandinavian
Number of ingredients: 9
  • 2 large eggs
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 120 grams (about 1 cup) all-purpose flour
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon table salt
  • Canola or vegetable oil, for frying
  • 1/4 cup confectioners' sugar, for garnish
  • 2 tablespoons ground cinnamon, for garnish
  • Calories: 123 kcal
  • Carbohydrate: 8 g
  • Cholesterol: 22 mg
  • Fiber: 1 g
  • Protein: 2 g
  • Saturated Fat: 1 g
  • Sodium: 43 mg
  • Sugar: 3 g
  • Fat: 9 g
  • Unsaturated Fat: 0 g
How to cook:
  1. Gather the ingredients.
  2. In a medium bowl, whisk together the eggs, milk, and vanilla extract until well combined.
  3. Sift together the flour, granulated sugar, and salt.
  4. Whisk the dry ingredients into the wet ingredients until well combined. The batter should have the consistency of heavy cream. Refrigerate, covered, for two hours so the batter can fully hydrate. Also, this will assure crispier cookies.
  5. If using a double-prong iron, use a medium, heavy-duty deep skillet, preferably straight sided, or other medium deep heavy-duty pot. If using a single-prong iron, use a small heavy-duty deep skillet, preferably straight sided, or other small deep heavy-duty pot.
  6. Pour the batter into a shallow 9-inch cake pan or pie plate. This will make it easier to dip the rosette iron. Submerge the rosette iron into the hot oil to heat for 15 seconds.
  7. Blot the iron molds on paper towels to remove excess oil.
  8. Carefully dip the heated rosette iron into the batter so that the batter covers the bottom and comes halfway up the sides of the iron, but does not cover the top.
  9. Submerge the batter-coated iron completely in the oil (the oil will bubble), being sure not to touch the bottom of the pot. Within 30 to 45 seconds, you will be able to remove the rosette from the iron using a metal or wooden or chopstick.
  10. Continue to fry until the rosette is golden brown and crisp, about 30 seconds more. Flip the rosette over, if necessary, to allow the other side to become lightly brown.
  11. Remove from pan with your chopstick and allow to drain and cool, inverted with the hollow side down on paper towels. Repeat the process until all the rosettes are fried, being sure the oil is at the proper temperature, and that the irons are heated in the oil and blotted on paper towels each time before dipping into the batter.
  12. Sift the confectioners' sugar and the cinnamon together. After the rosettes have cooled, sprinkle with the cinnamon-sugar mixture and serve.
Notes: Traditional Fried Rosettes Pastry Recipe, Ingredients ; 2 teaspoons sugar ; 1 cup milk ; 1/4 teaspoon salt ; 1 cup all-purpose flour ; 4 cups canola oil Cook: 30 mins
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