A rosette is a deep-fried pastry that originated in Scandinavia and was brought to the United States by immigrants. The cookie-like treat is a traditional dish during the Christmas holiday. The thin, sweet batter is cooked inside a cast-iron mold known as a rosette iron, which is dipped in hot oil. The result is a delicate, light, and crispy pastry similar to funnel cake but with a crunchier texture. Rosettes are typically made sweet with a sprinkle of cinnamon-sugar or powdered sugar and served as dessert or a snack; however, savory versions sprinkled with salt are made with unsweetened batter and served as appetizers.
Recipe Servings: 30
+ 30 minutes resting
Ingredients
- 2 eggs
- 1 Tbsp sugar
- ¼ tsp salt
- 1 cup all-purpose flour, sifted
- 1 cup milk
- 1 tsp vanilla extract
- Oil, as needed for frying
- Powdered sugar, as needed for topping
Directions
- Beat together the eggs, sugar, and salt in a shallow bowl.
- Add the flour, milk, and vanilla, beating until smooth.
- Chill the batter in the refrigerator for 30–60 minutes.
- Pour oil to a depth of 4 inches in a deep pan and heat to 365°F.
- Heat a rosette iron in the hot oil for 1 minute.
- Drain excess oil from the iron and pat it on paper towel.
- Dip the iron into the batter. It should come about ¾ of the way up the iron and never go over the top of it.
- Immediately place the iron into the hot oil until the rosette is golden, about 30 seconds.
- Lift the iron out of the oil, tipping it upside down to drain.
- Push the rosette out of the iron using a fork and place it on a wire rack set over paper towel to cool.
- Repeat steps four through eight using the remaining batter.
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