Growing up in a Finnish household meant that Swedish Rosettes were always part of our Christmas celebration.
I loved watching my Mom make them when I was little, and then I was so excited to be allowed to help her as I got older.
And she recently gave me her rosette set, so that means making them each holiday season is even more special.
The standard recipe is simple, but the rosettes can be a bit finicky, so it’s best to have a candy or deep fry thermometer to monitor your oil temperature to make sure it’s staying consistent.
The rosettes can also sometimes want to stick to the iron, so it is really important to keep checking the temperature.
Expert tips include:
- make sure your batter has time to rest
- keep the batter chilled
- make sure your iron is hot before dipping into the batter
- remove any burnt pieces of batter stuck to the irons
- monitor your oil temperature
- leave the iron in the oil until the rosette is cooked through
- use a chopstick or fork to gently loosen the rosette from the iron when it's done
If you are still having trouble getting the rosettes out of the irons, you can use a chopstick to gently push the rosette partway out of the iron while it's still in the oil.
Once you get the hang of it, rosettes aren't hard to make, and they are so pretty on a dessert platter, dusted with confectioners sugar.
I actually love serving them on New Year's Eve with glasses of homemade eggnog.
Classic Swedish Rosettes
Whisk the eggs in a medium bowl. Whisk in the sugar, milk and salt. Sift in the flour and whisk until smooth. Refrigerate the batter for at least 2 hours and up to overnight.
Heat 2 inches of high smoke point oil such as vegetable, peanut or canola in a heavy Dutch oven or pot to 325 degrees. Set the iron in the oil to heat as the oils comes to temperature.
Remove the iron from the oil and pat it dry, then dip the iron into the batter, stopping so the top of the iron stays out of the batter.
Lift and let the excess batter drip off, then immerse the iron into the oil covering the iron completely, but not letting it touch the bottom of the pot.
Fry until the oil stops bubbling and the rosette is golden brown, about 45 to 60 seconds. Use a fork to gently release the rosette from the iron and set on a paper towel to cool.
If the rosette falls off the iron into the oil, let it continue to fry until golden, then remove with a fork or slotted spoon.
Repeat with the remaining batter.
Dust with confectioners sugar once the rosettes are cool.
Hyvää Joulua!
