Today is the 12th and last day of the 12 Days of Scandinavian Christmas. I hope you’ve enjoyed seeing all of the Scandinavian treats, crafts, and fun things I’ve posted here for you! There are so many more to share – I may have to do it again next year! I’ve saved the trickiest thing for last. Today we’re tackling Rosettes. These are a fried treat that are kind of a cross between a donut and a cookie, and while they aren’t necessarily hard to do – they can be a bit tricky. When I pulled out the recipe, I had clipped an extra piece of paper to it with some “helpful hints” on it. There will be more on the “hints” as we go along. Ok – deep breath – here we go . . .
Here is the recipe as I made it:
1 teaspoon sugar
1 teaspoon olive oil
1 drop almond flavoring
1 cup milk
1 cup flour
Mix until smooth.
I let the batter sit about an hour before starting to fry.
Fry in hot oil (about 375 degrees) on rosette iron.
This is another recipe with incredibly simple ingredients.
Once you have the batter mixed smooth, let it sit about an hour. I have read that “hint” somewhere since the last time I made these, and as far as I’m concerned, the more “hints” you have to help you out with these, the better.
Dip the iron in the hot oil first for a few seconds, then dip it into the batter – being careful NOT to dip it more than 3/4 of the way up the iron or it won’t come off. I had some trouble getting the batter to stick at first, so I held it in the batter for about 5 seconds and that worked great. One of the “helpful hints” that was on the sheet clipped to the recipe, to not hold the iron in the batter very long. This is what’s so funny about making rosettes – sometimes one thing will work and the next time you make them, it may not. It’s total trial and error from time to time. I just might not make them often enough. This was a treat that my dad made with my sister when we were growing up. It ended up being their “thing” because they had the system DOWN.
Hold the iron with the batter on it in the hot oil until the bubbles slow down a bit – about 30-40 seconds, and if you don’t keep it under the oil, it will fall off of the iron. We had a little trouble with that a couple of times (my daughter helped me and made some of her first krumkaka – it took her awhile to get the hang of it).
I usually have a knife handy and use the point to help get the krumkaka off of the iron and onto a paper towel to drain and cool.
My family likes them to be dipped in sugar. Grandma did this right before serving, but we decided to try it right away AND before serving if they need more.
It made a nice tray full. I never had such good luck making them – especially the star ones – it must have been help from the ancestors!
Rosettes are the quintessential Scandinavian thing, as far as my family is concerned, and it was the perfect way to end the 12 Days of Scandinavian Christmas! I hope you’ve had as much fun as I have during the last 12 days! Thank you so much for reading and following along on this journey!