Rosette Cookies
Rosette Cookies
Dig into this quick and easy dessert recipe from Inspired with Anna Olson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 10 minutes
  • Cooking Time 15 minutes
  • Yield 36 servings
  • 2 large Eggs
  • 125 millilitres 2% Milk
  • 125 millilitres sparkling Water
  • 12 grams granulated Sugar
  • 5 millilitres Vanilla extract
  • 150 grams All-purpose Flour
  • Pinch ground Nutmeg
  • Pinch Salt
  • 5 litres Vegetable oil, for frying
  • Icing sugar, for dusting
  1. Whisk the eggs, milk, sparkling water, sugar and vanilla in a mixing bowl. Whisk in the flour, nutmeg and salt
  2. Heat the oil to 350 F (180 C). Have ready a baking tray lined with paper towel a bamboo skewer and a slotted spoon or spider (strainer with a long handle.)
  3. Heat a rosette iron in the oil for a few seconds and then dip into the batter, taking care not to have the batter come up over the top of the iron Submerge the iron into the oil and let cook for about 30 seconds, then, use the tip of the skewer to loosen the rosette off of the iron. Let the rosette cook for another 30 seconds, until golden brown and remove with the slotted spoon onto the baking tray to drain and cool Repeat, being sure to keep the iron hot before dipping into the batter. Once you get started, you’ll develop a rhythm and be able to have a few rosettes cooking at once
  4. Once cooled, generously dust the rosettes with icing sugar

The rosettes are best enjoyed the day they are made

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