Rosette Cookie Recipe | How to make perfect Swedish rosette cookies every time!

My friend at Presto graciously sponsored me with a Presto 10qt Kitchen Kettle XL for this recipe – toss the slow cooker… and move over, deep fryer! This multi-cooker is taking over.

Crispy, delicate rosette cookies are very simple to make! You probably already have the ingredients to make this favorite holiday cookie in your own pantry.

Also known as wind fritters, fritter cookies, buñuelos de viento, pets-de-nonne (yes, nun’s farts in France) – these delightful cookies have a rich history in many cultures from Scandinavia to Mexico. What name do you know them by? Let me know in a comment below!

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What you need to make Swedish rosette cookies

  1. Rosette cookie irons
  2. Something to fry in – I don’t like to deep fry on the stove top because it can be dangerous, and it’s just messy.  For those reasons, I prefer an electric fryer like the Presto Kitchen Kettle XL because its not “just” a deep fryer, but a multi-duty appliance that does everything from slow-cooking to steaming, plus it’s super easy to clean!  Otherwise, my recommendation is a 12” pan at least 3” deep. You need room for the oil to be about 1” deep, and higher sides can help prevent spatter.
  3. A fork or set of tongs (or both!)
  4. A sieve for straining any loose crumbles out of the oil.
  5. Oil for frying, flour, eggs, sugar, salt, half and half or whole milk, optional toppings: powdered sugar & cinnamon sugar – we’ll get into the recipe just below.


Swedish rosette cookie recipe

2 eggs
½ tsp vanilla extract
1 tbsp sugar
pinch of salt
1 cup milk
1 cup flour

Optional toppings:
powdered sugar
cinnamon sugar (½ cup of sugar + 1 tsp cinnamon)

STEP 1: Prepare the batter

  1. Beat the eggs
  2. Blend in sugar, vanilla and salt
  3. Sift the flour and blend thoroughly
  4. Refrigerate for 1-2 hours

 

STEP 2: How to fry rosettes

  1. Caution! Working with hot oil can be dangerous.
  2. Prepare your work area:  you’ll need a shallow bowl for dipping your batter, a pate with paper towels for blotting oil off the iron, and a cooling rack lined with paper towels.
  3. Preheat the oil to 375*
  4. Preheat the rosette iron for 5-10 minutes
  5. Remove the hot iron from the oil and blot on a paper towel; dip immediately in the batter and quickly remove
  6. Submerge the iron in the oil and hold for about 20 seconds, then let the cookie drop off the iron. It may drop off the iron on its own, otherwise use a fork or tongs to gently nudge it off.
  7. Leave each cookie in for about 30-40 seconds on the first side minute, flip and fry about the same amount of time on the reverse side.
  8. Remove from the oil, draining off any excess oil.
  9. For cinnamon-sugar rosettes, dredge them in cinnamon sugar while still hot.
  10. If topping with powdered sugar, wait until they are completely cool (I only dust the cookies as I serve them, otherwise the powdered sugar dissolves).


 


Wondering why your rosette cookies aren’t crispy? Here are the top tips for making perfectly crisp Swedish rosette cookies!

  1. Refrigerate the batter for 1-2 hours before cooking.  Having cold batter helps it “snap” to the rosette iron.
  2. Make sure that the batter is thin enough – it should run easily off of a clean metal spoon. The consistency of the batter should be much thinner than pancake batter, and more like crepe batter.
  3. Hot, hot, hot!  Pre-heat your oil and rosette iron and keep them hot.  Your oil should be at 375 – the Presto Kitchen Kettle XL does a great job of holding the frying oil at a consistent temperature.

 


Troubleshooting mistakes making Scandinavian rosette cookies

Why IS the rosette cookie sticking to the rosette iron?

  1. Make sure that when you dip the iron into the batter, that it does not come up over the top of the iron.
  2.  If there are any bits of cookie burnt onto the iron, gently scrape them off so that you are working with a clean surface.

Why ISN’T the rosette batter sticking to the iron?

  1. You may need to season your rosette iron – preheat it for a few minutes by placing it in the hot oil.
  2. Your batter may be getting too saturated with oil from dipping – when you remove the iron from the oil, blot it on a paper towel to remove any excess oil.
  3. Your batter may be too hot.  Is your bowl of batter sitting next to a hot pan? Having cold batter helps it “snap” to the iron.

Why are my rosette cookies soggy, and not crispy?

  1. Make sure that your oil is at 375, and that your iron is hot enough.  The Presto Kitchen Kettle XL does a great job of holding the frying oil at a consistent temperature.
  2. Make sure your batter is thin enough – if its too thick, try adding a teaspoon of milk at a time, until your cookie fries up perfectly.
  3. Flip & fry! Once they are golden on the first side, flip them over for about 30 seconds to crisp up the other side.
  4. Flip & cool!  Make sure the open side is facing down when you place it on a cooling rack. This will help excess oil to drain out, rather than pool.

 


More rosette cookie FAQ’s

Can I make rosettes dairy free or vegan?

Yes! I made this recipe using oat milk, and it turned out great.

How do you make rosettes gluten free?

I’ve never tried it! If you have any tips , please leave them in the comments, below!


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