You don't need a Swedish or Norwegian grandmother to enjoy crispy, delicate rosette cookies – all that you need is a rosette iron and the patience to learn a few easy tricks in order to make this traditional favorite. Once mastered, rosettes can be prepared in both sweet and savory varieties, serving either as a heavenly light cookie (similar to funnel cakes, only far less heavy and greasy) or as an appetizer when spiced with garlic salt or any other favorite seasoning.
The most common rosette irons are star- or flower-shaped, but you can also find ones produced by Nordic Ware in other shapes like bells, Christmas trees, Santa Clauses, bunnies, doves, and elephants (I don't know why they chose an elephant rather than a Wise Man's camel, but that's beside the point).
Rosettes can be tricky to make at first. Success typically depends upon making sure that your oil is at the right temperature, which is why it's good to use a candy / deep fry thermometer.
To make a basic dessert rosette batter that yields around 40 cookies, you will need:
- 2 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 2 tsp. vanilla sugar (or 2 tsp. white sugar plus 1 tsp. favorite flavored extract)
- 1/4 tsp. salt
- Canola oil for frying
You will also need:
- a rosette iron
- a 9-inch cake pan
- a large frying pan
- a candy / deep fry thermometer
- a clean knitting needle or chopstick
- paper towels for draining the fried rosettes
Firmly whisk together the eggs, sugar, extract (if using), and milk. Sift together the flour and salt, then whisk into the liquid until incorporated into a batter the texture of heavy cream. If time allows, refrigerate for two hours (Note: While this step isn't absolutely necessary, your rosettes will be crispier if you let the batter rest for this period).