|Nutritional Guidelines (per serving)|
|Servings: 36 Rosettes (serves 36)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
According to our Guide to Scandinavian Food, "You don't need a Swedish or Norwegian grandmother to enjoy crispy, delicate rosette cookies – all that you need is a rosette iron and the patience to learn a few easy tricks to make this traditional favorite." So true. And to enjoy gluten-free rosettes, just substitute the wheat flour called for in traditional Scandinavian rosette recipes with your favorite all-purpose gluten-free flour mix.
Cook's Note: A light, starchy gluten-free flour mix works very well in this recipe. I used Authentic Foods' "Bette's Featherlight Rice Flour Mix" with good results. Gluten-free all purpose flour blends that contain whole grains aren't advised when making this recipe. Also, xanthan gum or guar gum are NOT necessary when making this recipe.
Please read this helpful article on how to make rosettes by our Guide to Housewares. It is full of tips on successfully making a batch of these delicious holiday pastries — which can be tricky to make. And note that while the traditional Scandinavian rosette recipe calls for wheat flour, gluten-free cooks must substitute this ingredient with a gluten-free flour blend.
Read tips on making rosettes before preparing this recipe!
- 2 large eggs
- 1 tablespoon sugar (granular cane)
- 1/4 teaspoon salt
- 1 cup milk (whole)
- 1 cup flour (gluten-free all-purpose mix, see cook's note)
- 1 teaspoon vanilla extract
- 3 inches of canola oil (or coconut oil for frying, enough to fill a wide heavy saucepan or large skillet)
- 1/2 - 3/4 cup sugar (gluten-free confectioner's, powdered, to sprinkle on rosette's after they are fried)
Lightly whisk eggs, 1 tablespoon sugar and salt in a medium bowl. Add flour and milk alternately, blending until smooth. Stir in vanilla. The rosette batter should be the consistency of pancake batter.
Pour oil into heavy large skillet or saucepan to a depth of about 3 inches. Heat oil on medium-high and use a candy thermometer to bring the oil to a temperature of 365 degrees. Maintain the oil at this temperature by adjusting heat as needed. A consistent oil temperature is crucial to the success of this recipe. Please use a candy thermometer!
Place assembled rosette iron in hot oil for about 60 seconds. Carefully dip the hot iron in the batter, making sure NOT to let the batter run over the top of the iron. If this happens, it is very hard to remove the fried rosette from the iron! Completely immerse the iron in the hot oil and fry for about 30 seconds or until rosette is just golden brown. Remove the iron and slip the fried rosette on a paper-towel to drain.
Continue to fry rosettes, making sure that the oil stays at a consistent temperature of 365 degrees F and that you heat the iron in the oil before dipping in batter each time.
Use a small mesh sieve to sprinkle each warm rosette with confectioner's sugar.
Store rosettes in an airtight container or freeze until you are ready to serve them.
Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.