Air Fryer Rosettes: A Tasty, Quick Treat?

Rosettes are a traditional Scandinavian deep-fried cookie. They are made by dipping a rosette iron into a thin batter, then into hot oil until golden brown, and finally dusted with sugar. They are often served during Christmas and other holidays. While they are not the easiest to make, they are well worth the effort. You can use an air fryer to make rosettes, but a deep fryer or a heavy-bottomed saucepan will also get the job done.

What ingredients do you need to make rosettes?

To make rosettes, you will need the following ingredients:

• Eggs: Two large, slightly beaten eggs are required for the rosette batter.
• Sugar: Granulated sugar is used, with some recipes calling for two teaspoons, while others use two tablespoons. You will also need additional sugar for sprinkling over the rosettes after frying.
• Salt: A small amount of table salt is added to enhance the overall flavour without making the rosettes taste salty.
• Flour: One cup of all-purpose flour is typically used, and it should be sifted before adding to the batter.
• Milk: Milk is added to the batter and helps create the desired texture.
• Vanilla: Vanilla extract is used to enhance the flavour of the rosettes.
• Oil: Vegetable or canola oil is needed for frying the rosettes. You will also need additional oil for heating the rosette iron before dipping it into the batter.

Some recipes also suggest adding cinnamon or chocolate glaze for extra flavour.

How do you prepare the batter?

Preparing the batter for rosettes is simple and straightforward. You'll need a few basic ingredients, and the process is quite similar to making pancakes or crepes. Here's a step-by-step guide on how to prepare the batter:

Gather your ingredients:

• Eggs: You'll need a couple of large eggs for the batter. Make sure they are at room temperature for the best results.
• Sugar: A small amount of sugar is added for sweetness. White granulated sugar is commonly used, but you can also experiment with other varieties like brown sugar or even honey.
• Milk: Milk is an essential ingredient. You can use regular cow's milk or plant-based alternatives like soy, almond, or oat milk.
• Flour: All-purpose flour is typically used for rosettes. Sift the flour before adding it to the batter to avoid lumps.
• Salt: A small amount of salt enhances the flavour.
• Vanilla extract: This is optional but adds a lovely aroma and flavour to the rosettes.

Combine the dry ingredients:

In a separate bowl, combine the sugar, salt, and flour. Whisk them together to ensure they are well mixed and there are no lumps.

Mix the wet ingredients:

• In another bowl, beat the eggs until they are slightly frothy.
• Add the milk and vanilla extract (if using) to the eggs and whisk until well combined.

Gradually add the dry ingredients to the wet:

• Slowly add the dry mixture to the wet ingredients, whisking continuously until you have a smooth batter.
• The consistency of the batter should be similar to heavy cream. If it's too thick, you can thin it out by adding a little more milk.

Let the batter rest:

• Once your batter is ready, let it rest for at least 30 minutes at room temperature. This resting period allows the flour to absorb the liquid fully and ensures a better texture.
• Alternatively, you can even refrigerate the batter overnight. This step is not mandatory but can improve the flavour and texture of your rosettes.

Final adjustments:

• Before frying, give the batter a quick whisk to ensure it is smooth and free of lumps.
• If the batter seems too thick at this point, you can adjust the consistency by adding a small amount of milk to thin it out.

Remember, the key to successful rosette batter is achieving the right consistency. It should be similar to pancake batter or heavy cream. Not too thick, but not too runny either. This balance ensures that the batter fries up light and crispy. Now you're ready to heat up your rosette iron and start frying!

What is the best way to fry rosettes?

Frying rosettes is a fun and rewarding project, though it can take a bit of practice to get them just right. Here is a step-by-step guide to making the best rosettes:

Preparation

First, gather your ingredients:

• 2 large eggs, slightly beaten
• 1 cup of all-purpose flour
• 1 tablespoon of pure vanilla extract
• 4 cups of canola oil, for frying
• Granulated or powdered sugar, for sprinkling

You will also need a rosette iron and a candy/frying thermometer.

Making the Batter

In a medium bowl, add sugar to the eggs and whisk to combine. Then, add milk and whisk again. In a separate bowl, measure the flour and whisk it together with the salt. Transfer the flour mixture to the bowl with the eggs and milk, and beat until smooth. Finally, add the vanilla and mix once more. The consistency should be similar to that of heavy cream. If the batter is too thick, add a little milk to thin it out.

Heating the Oil

Place about 2-3 inches of oil in a deep fryer or deep, heavy-bottomed saucepan. Heat the oil to 375°F, using a candy/frying thermometer. Attach the desired rosette shapes to the iron handle—some handles can accommodate two shapes.

Frying the Rosettes

Once the oil is hot, immerse the rosette iron with the attached shape(s) into the oil until thoroughly heated, which should take about a minute. Lift the iron out, shaking off any excess oil, and blot it onto a paper towel. This will help the batter adhere better.

Now, dip the iron into the batter, taking care to only dip it to the depth of the form and not over the top. If the batter goes over the top, it will need to be scraped off after frying.

Next, place the dipped iron into the hot oil and fry for about 30 seconds, or until the rosette is golden brown. The foamy bubbling should subside, and you will be able to see the rosette clearly. Lift the iron out and allow any excess oil to drip back into the fryer.

Removing the Rosettes from the Iron

Gently tap on the rosette or use a knife to loosen it onto a paper towel. You can also try turning the iron upside down and using a fork to push the rosette off. Allow the rosettes to cool open-side down on a wire rack or paper towel, so any excess oil will run out.

Storing and Serving

Well-drained and cooled rosettes can be stored in an airtight container at room temperature for up to three days. They can also be frozen for up to three months. Dust the rosettes with confectioners' sugar while still warm, or just before serving.

Troubleshooting

If the rosettes are not sticking to the iron, the oil may not be hot enough. Make sure to heat the iron in the oil before dipping it into the batter. Also, avoid getting batter on top of the iron, as this can cause it to cook in the bowl.

If the rosettes are not crisp, the batter may be too thick. Try thinning it out with a little milk. Additionally, check that your oil is at the correct temperature of 375°F.

Final Tips

• Keep children away from the stove when working with hot oil, and always have a plan in case of a grease fire.
• It is important to maintain the proper temperature when dipping the hot iron into the batter. If the oil is too hot, it will cook the batter.
• Rosettes must be completely submerged in the oil, or they will fall off the iron.
• If your rosette gets stuck to the iron, use a table knife to gently loosen it.

How do you store rosettes?

Rosettes can be stored in a few different ways depending on how long you want to keep them. If you're looking to store them for a few days, place them in a sealed container at room temperature. They should last for about 2 to 3 days, but if they get soggy, you can re-crisp them in the oven.

If you want to store them for longer, you can freeze them. They can be frozen for up to 2 months, or even 3 months according to one source. To freeze, place the rosettes in a Rubbermaid or Tupperware container with wax or parchment paper between the layers. Make sure they are completely cool before freezing and place them in an area of the freezer where they won't get jostled around. When you're ready to eat them, reheat them in the oven and dust with powdered sugar.

What are some common mistakes when making rosettes?

Making rosette cookies is a delicate process that requires precision and patience. Here are some common mistakes to avoid when making these intricate treats:

Not Getting the Right Temperature:

• One of the most crucial aspects of making rosettes is achieving the correct temperature for the oil and iron. If the oil is too hot or too cold, the batter will not adhere properly to the rosette iron, resulting in a messy outcome. Aim for 375 degrees Fahrenheit.
• Similarly, if the iron is not hot enough when placed in the oil before dipping into the batter, the batter will not stick to it. On the other hand, if the iron is too hot, it will cook the batter in the bowl.

Incorrectly Preparing the Batter:

• It is important to sift the flour to prevent clumping in the batter.
• Overbeating the batter or not mixing it enough can impact the final product. For instance, not mixing the batter enough can lead to oil droplets forming on top.
• Allowing the batter to rest in the fridge for a while can help eliminate air bubbles and improve the overall consistency.

Improperly Handling the Rosette Iron:

• Avoid getting batter on top of the rosette iron. If this happens, you will need to scrape off the excess batter after frying, which can be tricky.
• Ensure that you blot excess oil from the heated iron before dipping it into the batter. This helps the batter adhere better.
• Submerge the rosettes completely in the oil; otherwise, they may fall off the iron.

Not Achieving the Desired Crispness:

• The rosettes may turn out soggy if the batter is too thick. To fix this, thin out the batter with a little milk.
• If your rosettes are not crispy, the frying time might be insufficient. Extend the frying time by a few seconds to achieve the desired crispness.

Frequently asked questions