December 23, 2011

Our Swedish Christmas Tradition: Rosettes

Christmas celebrations usually involve traditions.  One of the traditions from the Swedish side of my family that I have carried on to my family as well is the making of the Rosette's each Christmas.

A crispy, light, fried pastry, sprinkled with sugar crystals or confectioner's sugar; it's a flaky dessert cookie that I have to say is probably my first or second favorite at the holidays.  While I shun most desserts and don't care for chocolate, this is one 'cookie' I can and will eat.... it's my kryptonite of the goodie tray!

You must have a rosette/timbale set to make these.  Available for about $15 and you can get it on Amazon if you don't have a kitchen store near you.

Because I make these every year, I've posted this recipe previously on my website, back in 2007. Why reinvent the wheel?  Here is my post from 2007, which I'll be making this morning....  will you join me?


2 eggs
1 t sugar
1/4 t salt
1/2 t vanilla
1 c milk
1 c flour

Break eggs into a bowl, add sugar, salt, vanilla, milk and flour. Beat briefly just until smooth. Do not overbeat! Too much beating makes your rosettes blistered and tough.

Have hot oil, lard or shortening in a pan on the stove heating. Leave the rosette iron in the hot oil for several minutes while you make the batter. Dip the hot iron into the batter being careful not to let the batter come up over the edge of the iron. Dip just about 4/5th of the way up the iron. Immediately place the iron/batter into the hot oil. Hold the iron in place and cook the rosette until it's golden brown and crisp. The temperature of the oil is perfect when it takes about 25-30 seconds for the rosette to cook. Too fast and it burns, too cool and it will be soggy and greasy. Use a fork to shake the rosette off the iron and onto a paper towel lined rack. When they are cool sprinkle with powdered sugar. These can be frozen. This recipe will make about 40.

  • If they do not come off the iron they were not fried long enough or you let the batter come up over the edge of the iron.
  • If they are blistered and thick, you have beaten the eggs too much.
  • If the rosettes drop off in the hot oil the iron is not deep enough in the oil.
  • If they are not crisp they have been fried too fast or the oil was not hot enough.

Heat the iron in the oil while you mix the batter

You must have a rosette set to make these.

Don't dip the batter up over the edge of the iron so they will slide off after frying.

Drain on paper towels

Sprinkle with powdered sugar for a delicious treat!

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