The holidays are a time for sharing traditions, and now that I’ve married into a Norwegian family I’m learning about all sorts of delicious Scandinavian customs. Thanksgiving was lefse, and this weekend was rosette cookies. Rosette cookies are like a beautifully delicious funnel cake. These dainty, sugary treats are fairly easy to make, especially if you have help, making it the perfect excuse to gather your friends and family to share some hot toddies and make your rosettes.
In order to make the rosette cookies, you will need to purchase a rosette iron if you do not have one already. My mother-in-law has this set, and it’s great because you can make two rosettes at a time. Begin by heating the oil to 400 degrees, and placing the rosette iron in the hot oil to heat it. While the oil is warm, begin mixing up the batter. It’s important to make sure that the batter is very smooth and free from lumps.
Pour the batter into a small pan. We used a bread pan, and it worked perfectly. Dip the hot iron into the batter evenly, making sure the batter does not come over the top of the iron. Immediately place the iron into the hot oil, and let rosette cookies fry until they are slightly brown. Carefully remove the rosette cookies from the oil, and let cool. When they are cool enough to handle, dip the rosette cookies into a bowl of sugar.
Aaaand because it’s kind of confusing to explain, here’s a little video that might help! 🙂
- 2 eggs
- 1 tsp sugar
- ¼ tsp salt
- 1 cup milk
- 1 cup flour (or a bit more if batter seems to thin)
- Heat vegetable oil to 400 degrees, and set the rosette iron in the oil to heat.
- While the oil is heating, whip eggs with a fork or wisk. Mix in sugar and salt.
- Then add milk and flour alternate, stirring until all lumps are gone.
- A smooth batter is essential. Put batter through a sieve if necessary.
- (If you have an iron with 2 molds, a bread pan seems to work well to hold the batter.)
- Gently shake off as much oil as you can, without letting the iron cool too much.
- Dip the hot iron into the batter. DO NOT LET THE BATTER COME OVER THE TOP OF MOLD.
- Return the battered iron to the hot oil and fry until lightly browned. (about 30-60 seconds)
- Once the rosette is lightly brown, lift it carefully with a fork or slotted spoon, and lay the rosette on paper towels to cool.When cool enough to handle, dip in sugar or sprinkle with powdered sugar.
- Set on wax paper until fully cooled.
- Do not store in an airtight container. Using wax paper in a box seems to work well and prevents the rosettes from becoming soggy.