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Scandinavian Rosettes

Ingredients

  • 2 large eggs
  • 2 tablespoons sugar
  • 1 cup whole milk
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 1 ½ qt vegetable oil
  • ¼ cup confectioners sugar
  • Special equipment: a rosette iron

Instructions

  • Whisk together eggs, sugar, milk, and vanilla in a large bowl.
  • Add flour and salt, whisking, until just combined (do not overmix, or cookies will blister).
  • Heat oil in a 3 to 4 quart heavy saucepan with rosette iron in it until thermometer registers 350°F to 375°F.
  • Remove iron, letting oil drip off into pan. Dip the iron into batter just to the top edges of the iron (not over) for 3 seconds, until batter adheres.
  • Remove from batter and submerge iron in oil and fry until batter releases from the iron. Fry rosette until golden, 35 to 40 seconds. Remove rosettes from the oil and drain on paper towels. Leave the iron in the oil to reheat for about 10 seconds between each rosette.
  • Dust rosettes with confectioners sugar before serving.

Notes

This recipe can be halved.
Rosettes are best eaten within 1 day of being made but can be kept in an airtight container at room temperature.