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Rosette (Swedish rosettes): photo of the dish
Illustrative photo: Jonathunder — CC BY-SA 3.0, Wikimedia Commons
Snacks & baking

Rosette (Swedish rosettes)

A small deep-fried biscuit shaped like a flower, made from a thin batter of cream and milk, moulded with a rosette iron. Crisp and delicate, it is traditionally eaten at Christmas and during festivities, often dusted with icing sugar.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

508 kcal per serving

Protein
10.6 g
Carbohydrates
30.8 g
of which sugars
7.9 g
Fat
37.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Whisk the eggs with the sugar in a bowl until the mixture is frothy and pale.
  2. Add the milk, cream, cardamom, vanilla and salt, then fold in the sifted flour to get a smooth, lump-free, runny batter.
  3. Let the batter rest for 30 minutes in the fridge.
  4. Heat the oil in a deep saucepan to 180 °C. Dip the rosette iron into the oil for a few minutes so it becomes very hot.
  5. Drain the iron on kitchen paper, then dip it into the batter without going above the top of the iron.
  6. Return the iron to the hot oil; the rosette will then come off the mould. Fry for 1 to 2 minutes on each side until golden.
  7. Drain the rosettes on kitchen paper, then dust with icing sugar before serving.

Variations and tips

Version without frying. You can bake the rosettes at 200 °C on a greased tray, but the texture will be less crisp.

Using what's available here. If you don't have a rosette iron, use a flower-shaped waffle mould or a classic fritter iron.

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Original Ecomely recipe.