Norwegian Rosettes

Rosette iron in batter

Norwegian Rosettes

  • Servings: Makes 3 to 4 dozen cookies
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My mother made these delicate, sweet pastries each Christmas when I was a child as a way to honor our Norwegian heritage.

To make rosettes, you’ll need a special rosette iron, a deep fryer or heavy pot, a candy thermometer and just six basic pantry staples. The rosettes are deep fried until just golden brown and then dipped in decorative sugar or dusted with a sprinkling of powdered sugar, just before serving.

1 cup flour, sifted
1 egg, lightly beaten
Pinch of salt
1 cup whole or 2% milk
1 tablespoon sugar
1 teaspoon pure vanilla extract
5 to 6 cups canola oil

Place a wire rack on work surface and cover with paper towels.

Use a stand mixer with wire whisk attachment (or mix by hand with a whisk) to combine all ingredients until the mixture is smooth, creamy and free of any lumps. Cover and refrigerate for 30 minutes for crispiest results. Transfer batter to a shallow pan (like a pie plate or cake pan).

In a deep fryer or large, heavy pan (I use a Dutch oven), heat the oil over medium-high heat until it reaches 375 degrees. Use a candy or deep-frying thermometer to ensure accuracy and continue to adjust heat as needed throughout the process.

Dip the rosette iron into the hot oil, completely submerging it, and hold it there for about 30 seconds to “season” the iron. Remove and shake off any excess oil, then blot lightly on a paper towel.

Dip the heated iron into the batter to about ¾ up the sides of the mold, being careful not to fully submerge it. Dip the batter-covered iron into the hot oil so that the mold is completely submerged.

Fry the rosette(s) for about 30 seconds until they voluntarily pop off the mold or use a knife or other toll to gently loosen it free.

Fry until lightly browned on one side, then use tongs, a long stick (like a skewer or chopstick), or a fork to carefully flip and brown the other side, about 1 to 2 minutes total. Repeat process with remaining batter. Check the thermometer often and adjust the heat level as needed to maintain 375 degrees.

Remove browned rosettes from oil and transfer to the paper towel rack to drain. Place the rosettes with the hollow side down to allow the oil to drain off. If coating in decorative (granular) sugar, dip the rosettes while still warm for best adherence.

If dusting with powdered sugar, wait until rosettes have completely cooled and sprinkle just before serving.

Store rosettes in a cookie tin or airtight container for several days. To freeze, place rosettes in a single layer on a baking sheet and flash freeze for one hour. Stack in an airtight container and freeze for up to 6 months. Before serving frozen rosettes, place cookies on a baking sheet and warm in a 300-degree oven for 5 minutes, or microwave on high for 10 seconds.

Sarah’s Tips:

  • Just like a pancake, the first batch or two may not yield the best result, but you will get a feel for the process as you go along, so don’t get discouraged.
  • Be efficient as you work to ensure best results – after one batch has separated from the iron into the oil, re-dip the iron into the batter and quickly submerge into the oil, keeping an eye on the rosettes already frying.
  • For a seasonal flair, dip the tops of warm rosettes into colored sugar until lightly coated.
  • For a richer pastry, add an extra egg to the batter.
  • For lighter, even more delicate rosettes, use cake flour and sift three times before adding to the batter.
  • Add a ½ teaspoon of almond or lemon extract for additional flavor.
  • For spice rosettes, add 1 teaspoon of cinnamon or nutmeg to the batter.