Although you will surely say that these are your childhood cookies, they are primarily popular Swedish cookies around Christmas time. Fried in deep oil, they taste a bit like faworki (angel wings), but they are more delicate, crispy, and easier to prepare.
The traditional recipe is based on pancake batter, and to make them, we need a special tool (check the nooks and crannies in your old cupboards or ask your grandma :-). The iron is in a shape similar to a flower, with thin, delicate ridges and a hole in the center. Their frying requires a bit of practice, but after a few minutes, you will feel how hot the oil should be and how to “catch” the cookies on the mold. Sprinkle the warm cookies with powdered sugar.
Their big advantage is that you can make them quickly, but they will also quickly disappear from the table…
- 2 large eggs
- 1.5 teaspoons of sugar
- 1 cup (250 ml) of milk
- 1 cup (120g) of all-purpose flour
- 1-2 tablespoons of potato starch – optional
- oil or lard for frying
- powdered sugar, for sprinkling
All ingredients should be at room temperature.
- Mix the eggs, sugar, milk, and flour into a smooth batter. Blender is perfect for this job. The batter should be a bit thicker than for the pancake, so you can add 1 or 2 tablespoons of flour more, if you feel like it.
- Refrigerate the mixture for an hour.
- Heat the oil to a temperature of 190ºC (like for faworki).
- Put the rosette mold in the hot oil for a moment to warm it up. Then dip it in the batter, making sure that the batter does not cover the top of the mold (otherwise, the baked cookie cannot be removed from the mold).
- Immediately transfer it to the oil and fry for about 20-35 seconds until golden brown.
- After removing the oil, using a fork, gently remove the cookie from the mold and drain it on a paper towel.
- Stir the batter from time to time (if you added starch, it tends to settle on the bottom).
- Continue frying.
Serve warm, sprinkled with powdered sugar.
A batter with a bit of starch gives even more crispy cookies!
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Rosetts in the past
Rosette cookies have a long and rich history that spans several cultures and traditions. It is believed that the origin of rosette cookies can be traced back to Scandinavian countries, where they are known as “rosettkake” or “rosettebakelse“.
These delicate and beautiful cookies were traditionally made during the Christmas season and were often served as part of a large holiday spread. They were a popular treat in Scandinavian immigrant communities in the United States, where they were made using traditional recipes passed down through generations.
In addition to Scandinavia, rosette cookies are also popular in other countries and cultures, including France, Poland, and Mexico. In France, they are known as “bugnes” and are often flavored with orange blossom water or lemon zest. In Poland, they are called “chrusciki” and are made with egg yolks, flour, and sugar. In Mexico, they are known as “buñuelos” and are often served during the Christmas season with a cinnamon sugar coating.
Today, rosette cookies are still enjoyed as a holiday treat in many cultures around the world, and their delicate and intricate shape continues to fascinate bakers and food lovers alike.
Rosette cookies in Scandinavia
Rosette cookies are a beloved holiday treat in Scandinavia, where they are known as “rosettkake” in Norway and Sweden, and “rosettebakelse” in Denmark. They are a staple of the Scandinavian Christmas season and are often served as a dessert or snack alongside other festive treats.
The traditional method of making rosette cookies in Scandinavia involves using a special rosette iron that is heated in hot oil before being dipped into a batter made from flour, eggs, milk, sugar, and cardamom. The iron is then re-dipped in the batter and fried until golden brown and crispy.
Rosette cookies can be enjoyed plain, dusted with powdered sugar, or dipped in chocolate. They are often served alongside other holiday favorites such as gingerbread cookies, mulled wine, and saffron buns.
In Norway, rosette cookies are so beloved that they have become a cultural icon, and the Norwegian government has even issued commemorative stamps featuring the rosette iron as a symbol of the country’s culinary heritage.
The tradition of making rosette cookies has been passed down through generations of Scandinavian families, and many people have their own unique variations on the recipe. Despite the variations, however, the delicate and crispy texture of the cookies remains a hallmark of this beloved holiday treat in Scandinavia and beyond.