Saturday, June 25, 2011

Rosettes (Rosettbakkels, Struvor)

These delicate cookies are very popular in Scandinavia, especially in Norway and Sweden. Rosettes are made from a thin batter that is fried using specially shaped irons.

2 eggs
2 tsp sugar
1/4 tsp salt
1 cup milk
1 cup all-purpose flour
Oil for deep-frying
Powdered sugar

Combine the eggs, sugar, salt and milk. Whisk well. Add the flour little at a time, and beat until very smooth. Let stand for 30 minutes. 
Heat the oil to 365 degrees F
Dip a rosette iron into the hot oil for about 30 seconds. Remove the iron, shake off excess oil and immediately dip it into the batter. Make sure the batter covers only 3/4 of the mold. The batter should not run over the edges or the rosette will not come off the iron. Immerse the coated iron into the hot oil and fry 20-25 seconds. After rosette begins to brown, lift the iron, turn the pastry over and let it cook for few more second.
Remove from oil with a slotted spoon and drain on a paper towel. Dust with the powdered sugar.



2 comments:

  1. As ir jas dariau pora kart.
    tik nesuprantu, pirmu kartu lyg ir taip nesijuto, bet antru kartu tai labai prisigere aliejaus, kazi ka galima butu padaryt, kad taip nenutiktu?

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  2. Mano cia pirmas pabandymas situ sausainiu buvo. Jautes irgi aliejus, bet nebuvo jo tiek, kad valgyt nebutu galima. Gal jie tokie ir turi buti :)

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