Rosette Cookiesswedish Rosettes Recipes

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ROSETTES I



Rosettes I image

Cook this on a rosette iron, then sprinkle with sugar.

Provided by Pat Kersteter

Categories     World Cuisine Recipes     European     Scandinavian

Time 1h45m

Yield 30

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

Steps:

  • Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.
  • Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
  • 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).
  • 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.
  • Reheat iron 1 minute; make next rosette.
  • Sprinkle rosettes with confectioners' sugar.

Nutrition Facts : Calories 560.9 calories, Carbohydrate 8.2 g, Cholesterol 13.1 mg, Fat 59.2 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 7.8 g, Sodium 27.5 mg, Sugar 4.9 g

ROSETTE COOKIES/SWEDISH ROSETTES



Rosette Cookies/Swedish Rosettes image

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

2 eggs
1 cup milk
1 tablespoon sugar
1/4 teaspoon salt
1 cup sifted flour
flavorless oil (canola)
powdered sugar

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.

ROSETTES



Rosettes image

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

Categories     Desserts

Time 50m

Yield about 4 dozen.

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

Steps:

  • In a small bowl, beat eggs and sugar; stir in milk and vanilla. Combine flour and salt; gradually add to batter until smooth., 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. , 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. , 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.

Nutrition Facts : 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.

ROSETTES



Rosettes image

Deep-fried cookies? These light, crispy cookies are fried to golden perfection using a special rosette iron.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 36

Number Of Ingredients 11

2 tablespoons granulated sugar
1 teaspoon salt
2 eggs
2 tablespoons vegetable oil
1 cup water or milk
1 cup Gold Medal™ all-purpose flour
Vegetable oil
Powdered sugar, if desired
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine
2 tablespoons corn syrup

Steps:

  • In deep medium bowl, beat granulated sugar, the salt and eggs with electric mixer on medium speed. Beat in 2 tablespoons oil, the water and flour until smooth. In 3-quart saucepan, heat oil (2 to 3 inches) to 400°F.
  • Heat rosette iron by placing in hot oil 1 minute. Tap excess oil from iron on paper towels. Dip hot iron into batter just to top edge (don't go over top). Fry about 30 seconds or until golden brown. Immediately remove rosette; invert onto paper towels to cool. (If rosette is not crisp, batter is too thick; stir in a small amount of water or milk.)
  • Heat iron in hot oil and tap on paper towels before making each rosette. (If iron is not hot enough, batter will not stick.) Sprinkle with powdered sugar just before serving or drizzle with chocolate glaze.
  • To make chocolate glaze, in 2-cup microwavable measuring cup, place chocolate chips, butter and corn syrup. Microwave uncovered on Medium 1 to 2 minutes or until chocolate can be stirred smooth. Drizzle glaze over rosettes.

Nutrition Facts : Calories 45, Carbohydrate 6 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Rosette, Sodium 70 mg

SWEDISH ROSETTES



Swedish Rosettes image

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

1 egg yolk
2 tablespoons sugar
200 ml milk
200 ml all-purpose flour
sugar, for coating

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.

ROSETTES



Rosettes image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 3 dozen rosettes

Number Of Ingredients 10

1 1/4 cups milk
1 vanilla bean split lengthwise
5 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon cardamom
1 1/2 cups flour
2 eggs, lightly beaten
2 quarts canola oil
Rosette iron
Confectioners' sugar for sprinkling

Steps:

  • Pour milk into a small bowl and add the seeds scraped from the vanilla bean. Whisk to combine. In a bowl, combine the sugar, salt, cardamom and flour. Add the eggs, alternating with the milk. Whisk until smooth and thick. Let the batter stand for at least 30 minutes or refrigerate overnight.
  • Heat the oil in a 4-quart saucepan over medium high heat until a deep frying thermometer registers 375 degrees F.
  • Attach the rosette iron to its handle. Carefully dip the iron into the oil for 2 to 3 minutes. Blot with paper towel. Always reheat the rosette iron before dipping into the batter.
  • Dip the hot iron into the batter up to the top edge. Do not allow the batter to coat the top of the iron. Submerge the iron in the hot oil and cook the rosette until lightly browned. Remove from the oil and gently remove the rosette from the iron, using a fork if necessary. If rosette pops out of the iron and falls into the oil, use tongs to retrieve it.
  • Drain rosettes on paper towels. Sprinkle the rosettes with the confectioners' sugar before serving.

SCANDINAVIAN ROSETTES



Scandinavian Rosettes image

Categories     Cookies     Dessert     Fry     Christmas     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 1/2 dozen cookies

Number Of Ingredients 10

2 large eggs
2 tablespoons granulated sugar
1 cup whole milk
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt
1 1/2 qt vegetable oil
1/4 cup confectioners sugar
Special Equipment
a rosette iron*; a nonstick baking pad such as Silpat

Steps:

  • Whisk together eggs, granulated sugar, milk, and vanilla in a large bowl, then add flour and salt, whisking, until just combined (do not overmix, or cookies will blister).
  • Heat oil in a 3- to 4-quart heavy saucepan with rosette iron in it until thermometer registers 370 to 375°F. Carefully lift out iron, letting oil drip off into pan. Dip all but top edge of iron into batter 3 seconds, then submerge iron in oil and fry (batter adhering to iron) until golden, 35 to 40 seconds (do not let go of iron; cookie will shatter if it hits bottom of saucepan). Lift out iron, letting oil drip off, and, working over paper towels, carefully pry off rosette with a fork. Let rosette drain, hollow side down, on paper towels, then make more rosettes in same manner, heating iron in oil 10 seconds before dipping it into batter each time.
  • Dust rosettes with confectioners sugar before serving.
  • Available at some specialty bakeware shops and Sweet Celebrations (800-328-6722).

HEART ROSETTES



Heart Rosettes image

Light, airy, and delicious, these classic Swedish treats are ideal for Valentine's Day.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Valentine's Day Recipes

Yield Makes 3 dozen

Number Of Ingredients 9

1 cup milk
1 vanilla bean, split lengthwise
3 tablespoons granulated sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cardamom
1 1/2 cups all-purpose flour
2 large eggs, lightly beaten
2 quarts canola oil
Confectioners' sugar, for sprinkling

Steps:

  • Pour milk into a small bowl, and add seeds scraped from vanilla bean. Whisk to combine. In a medium bowl, combine sugar, salt, cardamom, and flour. Add eggs and milk. Whisk until smooth and thick. Chill for at least 30 minutes.
  • Heat oil in a 4-quart saucepan over medium-high heat until a deep-frying thermometer registers 375 degrees.
  • Attach rosette iron to handle. Carefully dip iron into oil for 2 to 3 minutes. Blot with paper towel. (It is very helpful to reheat rosette iron before dipping into batter.)
  • Dip hot iron into batter up to the top edge; do not allow batter to coat the top. Submerge iron in oil to bottom of pot for 15 seconds. Raise iron from bottom of pot, but keep submerged, and continue cooking until lightly browned. Remove iron from oil, and gently remove rosette, using a fork if necessary. If rosette pops off of the iron and falls into the oil, use tongs to retrieve it.
  • Drain rosettes on paper towels. Sprinkle with confectioners' sugar before serving.

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