Light, crispy and gently sweet, these Scandinavian rosette cookies make a delightful holiday treat.
In Norway, the tradition of “sju slags kjeks” — seven kinds of cookies — is central to Christmas baking. Families often gather to prepare a selection of classic cookies, and rosettes are a beloved staple in that lineup.
Rosettes are thin, deep-fried cookies made with a simple batter, crisped until golden and finished with a dusting of powdered sugar and cinnamon. Their delicate texture and subtle sweetness are reminiscent of a Scandinavian churro — light, crisp and irresistible.
Equipment
Making rosettes requires a few pieces of specialized equipment for best results:
- Candy or fry thermometer: Maintain the oil at 375°F for consistent frying.
- Rosette irons: Choose cast iron or aluminum irons with a wooden handle; single-prong irons often work best with smaller bowls.
- Frying pot: A medium, deep pot that fits one or two rosette irons side-by-side is ideal.
- Mixing bowl: Use a small, deep bowl sized to your rosette iron so the iron can be dipped easily.
- Cooling rack: Have one or two racks ready to hold cooled rosettes in a single layer.
How to make rosettes
Heat the oil: In a medium, deep pot, heat about 2½ inches of oil to 375°F. Use a neutral oil with a smoke point above 375°F — canola, sunflower, safflower or vegetable oil all work well.
Prepare the batter: As the oil approaches temperature, whisk together the eggs, sugar and salt. Add the flour, milk and vanilla extract and whisk until just combined; avoid overmixing.
Heat the irons and fry: Submerge the rosette iron in the hot oil and let it heat for 3–4 minutes. Working one iron at a time, dip the hot iron into the batter so about 7/8 of the outside is coated — avoid letting batter run over the top. Hold the iron in the batter for about 5 seconds so the batter sets and adheres.
Carefully place the batter-coated iron into the hot oil and fry until the rosette turns light golden brown, about 30 seconds. The cooked rosette should release from the iron; if it doesn’t, gently nudge it off with a butter knife. Transfer finished rosettes to a paper towel–lined cooling rack, return the iron to the oil to reheat about 1 minute, then repeat. When cool, dust with powdered sugar and a bit of ground cinnamon, and serve.
Expert tips
- Preheat irons properly: Heat the iron in the oil for 3–4 minutes. A sizzling sound when dipped in batter indicates it’s ready.
- Let the batter grip: Hold the iron in the batter for about 5 seconds so it adheres before frying.
- Removing rosettes: Most will fall off on their own when cooked. If not, use a butter knife to ease them off gently.
- Storage: Store rosettes in an airtight container at room temperature for up to three days. They freeze well for up to two months; thaw at room temperature and warm at 175°F to re-crisp.
Common problems and fixes
If they stick, the batter near the iron likely wasn’t fully cooked. Heat the iron for 3–4 minutes before dipping; it should sizzle when dipped in batter. If the iron was hot, try frying the rosette a few seconds longer.
If batter slides off, the iron may have been removed from the batter too quickly. Leave the iron in the batter about 5 seconds to allow it to set. If partially cooked batter falls off, remove the iron from the batter before attempting another dip.
Sogginess often indicates improper cooling or storage. Let rosettes cool completely and store them in an airtight container to protect them from moisture.
Soft rosettes usually mean they were undercooked or the oil temperature was too low. Keep the oil at 375°F and fry 30–35 seconds or a few seconds longer as needed for crispness.
Recipe
Rosette Recipe
Light, crispy and subtly sweet, these Scandinavian rosette cookies are perfect for holiday gatherings.
- Author: Claire | The Simple, Sweet Life
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24
- Category: Dessert
- Method: Frying
- Cuisine: Norwegian
Ingredients
- Fry oil (enough to fill pot to 2½-inch depth)
- 2 eggs
- 1 tbsp granulated sugar
- ¼ tsp salt
- 1 cup all-purpose flour
- ¾ cup milk
- 1 tsp vanilla extract
- Powdered sugar and ground cinnamon for dusting
Instructions
- In a medium, deep pot, heat oil to 375°F (about 2½ inches deep).
- Whisk together the eggs, sugar and salt.
- Add flour, milk and vanilla and whisk until just combined.
- Place rosette irons in the hot oil and heat for 3–4 minutes.
- Working with one iron at a time, dip about 7/8 of the iron into the batter.
- Submerge the batter-coated iron into the oil and fry until light golden brown, about 30 seconds, until the rosette begins to release.
- Transfer the cooked rosette to a paper towel–lined cooling rack.
- Return the iron to the oil to reheat about 1 minute before repeating.
- Cool completely, then dust with powdered sugar and cinnamon before serving.
Notes
- Properly heated irons: Heat irons 3–4 minutes in oil; they should sizzle when dipped in batter.
- Batter adhesion: Hold the iron in batter for ~5 seconds so it sets and grips the iron.
- Removing rosettes: Most will fall off when cooked; gently ease with a butter knife if needed.
- Storage: Store in an airtight container at room temperature up to 3 days, or freeze up to 2 months. Reheat at 175°F to re-crisp.
Nutrition
- Serving Size: 1 rosette
- Calories: 46
- Sugar: 4.6 g
- Sodium: 32 mg
- Fat: 0.6 g
- Saturated Fat: 0.2 g
- Carbohydrates: 8.9 g
- Fiber: 0.3 g
- Protein: 1.3 g
- Cholesterol: 14 mg
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- Lefse
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