Rosettes – Rosettenküchlein, Eisenküchle
The Rosettes are of Scandinavian origin but must have found their place in German society over 100 years ago. They are well known in Germany and my grandmother, who would be 136 years now, already made them for us. Rosette cookies are light, crisp puffs of deep-fried pastry. The batter is thin, the shape created with a special iron which you can find here.
Ingredients for Rosettes:
- 2 eggs, XL
- 2 tablespoons of sugar
- 1 vanilla sugar OR 1 teaspoon of vanilla extract
- pinch of salt
- 250 ml (8.45 oz) of milk
- 2 tablespoons of butter, melted
- 130 g (4.58 oz) of all-purpose flour, sifted
- Sunflower oil OR Coconut oil, OR Crisco, the amount is depending on the saucepan used for frying
Preparation of the batter:
Beat the eggs with a handheld mixer until frothy and add the sugar combined with the vanilla sugar and salt. Add the melted butter to the milk, and mix with the eggs until ingredients are combined. Sift the flour into the bowl with the egg-milk mixture and beat until the batter is smooth.
If you use an iron with a single attachment, leave the batter in the mixing bowl; with a double attachment, transfer the batter into a rectangle container. Place it for 30 minutes in the refrigerator.
Preparation for frying:
In the meantime, prepare the workplace for frying. Have a cooling rack with a double layer of paper kitchen towels next to the stove for the fried rosettes. Place as well a layer of paper kitchen towels onto the side to drain excess oil from iron after dipping in the hot oil. Use a plate to put a teaspoon, knife or fork, and skimmer spoon on it.
Fill a saucepan (mine is 24 cm – 9.5 inches in diameter and 6.5 cm – 2.5 inches high) with oil about 5 cm – 2 inches and heat the oil to 175°C – 350°F. Place a thermometer into the oil to control the temperature. Heat the iron in the oil.
Dip the heated mold onto the paper kitchen towel and immediately dip it into the batter. Let the batter not run over the top of the iron. Dip the iron back into the oil and move it in the oil. The batter should loosen. It might lose only on the outer edge. If this is the case, use the end of the teaspoon handle and gently press the cookie down in the corner of the mold shown in the picture.
Fry for 1-2 minutes on each side until golden. Turn the cookie with the fork or knife. Take the finished rosette out of the oil using the skimmer and place it on the cooling rack.
Repeat using the rest of the batter: heat mold, drip mold, dip mold in batter, dip tool in oil, loosen batter from iron, fry, and rest.