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How To make Swedish Rosettes

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2 Egg
2 tb Sugar
1 c Milk
1/4 ts Salt
1 c Flour
1 lb Shortening
Blend dry ingredients. Add milk and egg and beat until smooth like heavy cream. Strain mixture. Heat rosette iron in 400 F. fat 3 inches deep in a small saucepan or automatic deep fryer. An auto fryer is best as it is easier to keep the fat at the correct temperature. Tap excess oil off of iron batter on a paper towel. Dip iron in batter until 2/3 covered. Immerse in hot fat and fry until delicatley brown. Remove; tip upside down to drain. Push off rosette and drain on paper towels. Stir batter each time before dipping iron. Repeat. If iron is too cool, batter will slip off. Dust with powdered sugar and store airtight, in single layers seperated by wax paper. Best if served within a day or two (if they last as long as 2 days!).

How To make Swedish Rosettes's Videos

How to Make Rosettes (Buñuelos)

My grandmother made these cookies every year for Christmas when I was a kid. Rosettes are light, delicate, and super-crisp. The only decoration they require is a dusting of confectioners' sugar. The rosette iron I used in the video is linked below, along with the ingredients for the simple rosette batter. Thank you for watching!

Norpro Rosette and Timbale Set:

While rosettes are at their very best on the day you make them, they are still good 24-48 hours later. To freeze the rosettes, arrange them in single layers between sheets of parchment or wax paper in a suitable freezer container. Re-crisp in a 300°F oven.

Rosette Batter:
2 large eggs
1 tablespoon sugar
1/4 teaspoon salt
1 cup milk
1 cup SIFTED flour
1 teaspoon pure vanilla extract

How to Make Rosettes | Cookie Recipes | Allrecipes.com

Get the 5-star recipe for holiday Rosettes I at

In this video, we'll show you how to fry up dozens of rosette cookies that look just like snowflakes when dusted with confectioners' sugar. You'll need a rosette iron to make these cookies, so be sure to pick one up ahead of time.

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Rosettes!

Rosettes are a Scandinavian treat and a family favorite at Christmas!

Cooked in a Griswold #8 dutch oven and antique Rosette irons on an induction cooktop.

Rosette & Timbale Set

Julianne makes delicate, melt-in-the-mouth cookies and Timbales with Nordic Ware's Traditional Rosette Cookie Set. Yum!

Rosette Cookies - Baking with Dimi

Rosette Cookies | Baking with Dimi
These fun cookies are easy to make. They are a beautiful cookie to enjoy for any special occasion.

Ingredients
- 4 eggs
- 2/3 cup water
- 2 tablespoons rosewater
- 1 teaspoon vanilla sugar
- Pinch salt
- 2 tablespoons Rice flour
- 1/2 cup plain flour
- 2/3 cup cornflour
- Icing sugar for dusting the cookies

Method
Step 1
Whisk the eggs, water, rosewater, vanilla sugar and salt in a mixing bowl, Whisk in the flour, cornflour and rice flour until it has all incorporated and looks smooth. Cover with glad wrap and place it in the fridge and overnight.

Step 2
Heat the oil to 180c. Have ready a tray and tongs. Heat the rosette iron in the oil for a few seconds and then dip into the batter, taking care not to have the batter come up over the top of the iron. Submerge the iron into the oil and let cook for about 30 seconds, Repeat , being sure to keep the iron hot before dipping into the batter. Once you get started, you'll develop a rhythm and be able to have a few rosettes cooking at once.

Step 3
Once cooled, dust the rosettes with icing sugar and serve.
Note: You can also make the Rosettes with honey, toasted crushed walnuts & dust with cinnamon and a little vanilla sugar.
The rosettes are best enjoyed the day you make them if you dust them all.

PLEASE NOTE
If you wish you can dust just a few to enjoy and store the others in an airtight container for up to a week. Otherwise you can also freeze them for up to 3 month without icing sugar.

Rosette Iron Set:

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