Rosette Cookies
User Reviews
5
Rosette Cookies
Description
Rosette Cookies batter consists of eggs, milk, flour, sugar, salt, and vanilla, beaten to a thin consistency suitable for coating the rosette iron. The iron is preheated in hot neutral oil, dipped into the batter, and then submerged back into the oil so the batter detaches and fries into a thin, crispy shell. After a brief frying on each side, the cookies are removed to drain excess oil.
The fried rosettes have a light, crisp texture with a delicate shape formed by the iron. They are immediately coated with a mixture of sugar and cinnamon or dusted with powdered sugar for added sweetness and aroma. The process requires attention to oil temperature and timing to achieve the ideal golden crisp without overcooking.
These cookies are commonly enjoyed during celebrations or with tea. Their delicate crunch and sweet coating provide a festive treat. Variations in toppings allow for a mild cinnamon flavor or a simpler powdered sugar finish.
Ingredients
INGREDIENTS:
For the Batter:
- 2 egg
- 1 cup all-purpose flour 131g
- 2 tsp granulated sugar 11g
- ¼ tsp kosher salt
- 1 cup milk 240ml
- dash of vanilla
- 2 cups neutral cooking oil 480ml, generic cooking oil
For the Sugar Dust:
- ½ cup granulated sugar
- ½ tsp ground cinnamon
Instructions
INSTRUCTIONS
For the Batter:
- Layer about 2 sheets of paper towels next to the stove to create drip station for the cookies.
- In a medium bowl, beat the eggs with a whisk.
- Pour in the sugar and milk. Mix together.
- Add sifted flour and salt.
- Mix and beat until you get a liquidy consistency.
- Add in the vanilla.
For the Sugar Dust:
- Sift sugar and cinnamon together and add to a plate.
For the Assembly:
- In a pan, heat cooking oil.
- Immerse the mold into the heated oil first.
- Dip the mold in the batter, then back into the oil.
- The batter will pull away from the mold and form a thin cookie. Let it fry on one side for 2-4 seconds, then flip it. Cook until both sides are golden.
- Use a paper towel to catch the initial oil drips, then transfer each cookie to the paper towel station.
- After about 2-4 seconds of cooling, dredge the cookies in the sugar mixture on the plate or dust with confectioners sugar.
Notes
- Both cinnamon sugar dredging and powdered sugar dusting provide suitable sweet finishes; powdered sugar was preferred slightly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 45cookies
Amount Per Serving
Calories 30 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 30kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Cholesterol | 15mg | 5% |
| Sodium | 23mg | 1% |
| Potassium | 2mg | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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