Archive for November 27th, 2011

November 27, 2011

scandinavian rosettes

These crunchy, flakey, sweet stars are made using a vintage rosette iron that I got at a antiques store a few years back, and although one could eat these everyday, I make them only once or twice a year and only for the specialist of occasions. Last night was just such an occasion as we hosted some lovely friends to join us for “dessert in the yurt” … we celebrated my birthday and the completion of my new and fabulous studio / guest space.. “the yarn yurt”. The party was a pot luck spread of all things sweet and fabulous, and the buffet was plump with marmalade cookies, lime cardamon cookies, apple cake with blue berry sauce, very berry vegan crumble, chocolate chilli ice cream, a lovely avocado cream-cheese maple pistachio spread, chocolates, doughnuts, dried fruits and the piece de resistance… deep fried sugar coated rosettes.

My grandmother would make these every new years and we would all just huddle around the deep fryer waiting for hot fresh dripping rosettes to come out and get a dusting of icing sugar. The very smell of these take me happily back to holidays long long ago. Not only are they stunningly beautiful, they are especially delicious!

So you need to have a rosette iron for this task, and I am not sure you will find them new, so keep your eyes open in thrift shops and at garage sales for these. There are many many shapes that you can screw onto the tines, including some little cups which I keep thinking would be really nice filled with just about anything.

The rosette batter is a simple one


1 cup spelt flour

1 cup farm fresh milk

a pinch of fine sea salt

3 Tbsp organic cane sugar

blend and let batter sit and get up to room temp before using.

heat a pot of oil or shortening to frying temperature . I insert a bamboo chop stick into the oil and when i see tiny bubbles coming out of the end of the stick I know the oil is hot enough… I think I learned that watching wok with yan as a kid.

gently heat the iron before dipping shapes into batter, you should hear the dough sizzling onto the iron, be careful not to let the batter travel over the top edge of the iron or you’ll never get the doughnuts off. Dunk battered iron into oil for about 15 second or until the rosettes are golden brown, tap off immediately and let drip on newspaper, then dust with sugar and enjoy warm!

BE CAREFUL… wearing dark shirts and eating rosette leave you with very obvious snacking evidence!