Rosette Cookies Recipe

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Ingredients

  • 1 egg
    Use a large egg for the right consistency. Room temperature eggs blend better.
  • 1/2 cup all-purpose flour
    Sift the flour to prevent lumps.
  • 1 tablespoon sugar
    Adds a hint of sweetness to the batter.
  • 1/2 teaspoon salt
    Enhances flavor and balances sweetness.
  • 1/2 cup milk
    Whole milk is ideal, but any milk will work.
  • 1 tablespoon neutral oil
    Use vegetable or canola oil for a smooth batter.

For Frying

  • Cooking oil (e.g., vegetable or canola oil)
    You’ll need enough oil to submerge the rosette iron. Maintain a temperature of 370°F for optimal frying.

Optional Toppings

  • Powdered sugar
    For a classic, light dusting.
  • Cinnamon sugar
    Mix 1/4 cup granulated sugar with 1 teaspoon ground cinnamon for a warm, sweet finish.

Instructions

  1. Prepare the Batter:
    • Crack the egg into a medium-sized mixing bowl and whisk it lightly until frothy.
    • Add the flour, sugar, and salt to the bowl. Gradually pour in the milk and whisk until smooth.
      (Tip: If you notice lumps, strain the batter through a fine-mesh sieve.)
    • Mix in the tablespoon of oil to give the batter a silky texture.
      (Tip: Let the batter rest for about 10 minutes. This allows the flour to hydrate, which results in a better texture.)
  2. Heat the Oil:
    • Fill a deep skillet, pot, or fryer with oil to about 2-3 inches deep. Heat the oil to 370°F.
      (Tip: Use a candy thermometer to monitor the temperature. If the oil is too hot, the cookies will burn; if it’s too cool, they’ll be greasy.)
  3. Prepare the Rosette Iron:
    • Attach the rosette iron to its handle. Submerge the iron in the hot oil for 1-2 minutes to preheat it.
      (Tip: A properly heated iron helps the batter stick and prevents it from sliding off prematurely.)
  4. Coat the Iron with Batter:
    • Remove the hot iron from the oil and tap off excess oil on a paper towel.
    • Dip the iron into the batter, making sure to cover 2/3 of the iron. Avoid covering the top edge, as this can make it difficult to release the cookie.
      (Tip: Stir the batter before each dip to keep it well-mixed.)
  5. Fry the Rosette:
    • Submerge the batter-coated iron into the hot oil. Hold it steady for 30-45 seconds, or until the rosette is a light golden brown.
      (Tip: Gently move the iron in the oil to ensure even cooking.)
  6. Release the Rosette:
    • Gently slide the cookie off the iron using a fork, skewer, or a gentle tap against the side of the pan. Place the fried rosette on a plate lined with paper towels to drain excess oil.
      (Tip: If the cookie sticks to the iron, ensure the iron is hot enough before dipping into the batter next time.)
  7. Repeat the Process:
    • Reheat the iron in the oil for a few seconds before dipping it into the batter for the next rosette. Fry 2-3 rosettes at a time to maintain the oil temperature.
  8. Add Toppings:
    • While the cookies are still slightly warm, sprinkle them with powdered sugar or dredge them in cinnamon sugar.
      (Tip: Use a fine-mesh sieve to evenly dust powdered sugar over the rosettes for a delicate look.)

Tips for Success

  • Oil temperature is key: Keep the oil consistently at 370°F for perfectly crispy cookies.
  • Batter consistency: It should be smooth and slightly runny. If it’s too thick, add a tablespoon of milk at a time.
  • Storage: Store cooled rosettes in an airtight container. They are best enjoyed the day they’re made but can be crisped up in the oven if they soften.

Serving Suggestions

These light, crispy cookies are perfect for holiday gatherings, tea parties, or family celebrations. Pair them with:

  • A dusting of cocoa powder for a chocolate twist.
  • A dipping sauce like melted chocolate or fruit preserves.
  • A sprinkle of edible glitter for festive occasions.

Enjoy these timeless treats with a warm cup of coffee or tea!

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