Rosettes: Tender Scandinavian Pastries

Posted in on the 13th March, 2013

Scandinavian PastriesPeople in Norway and Sweden go crazy for rosettes during Christmas time.  These pastries, called struva in Swedish, are made using intricately-designed iron molds that are heated in very hot oil.  These molds are then removed from heat, dipped into batter, then re-immersed into the hot oil for a few seconds.  American families of Scandinavian ancestry also make rosettes for everyday occasions.
You can purchase rosette irons online.  In the absence of iron molds, you could simply drop a tablespoonful of the mixture each time, but it may not have the same quality.  (Yields 36 pieces.)

2 eggs
1 tablespoon sugar
1/4 teaspoon salt
1 cup flour
1 cup whole milk
1 teaspoon vanilla
peanut oil for deep frying
1 cup sugar
2 teaspoons cinnamon


  1. In a medium bowl, beat eggs slightly.  Stir in 1 tablespoon sugar and salt, mixing until well-blended.  Add flour and milk alternately, blending the ingredients until smooth.  Stir in vanilla.
  2. The batter should be as thick as pancake batter.  If it is too thin, add one tablespoon of flour at a time; if it is too thick, add a teaspoon of milk at a time.
  3. Heat 3 inches of peanut oil in a deep fryer to 365 degrees Fahrenheit, checking the temperature with a deep-frying thermometer.  Place a rosette iron into the hot oil for 60 seconds.
  4. Dip the hot iron onto the batter, making sure not to let the batter run over the top of the iron.  Immerse the coated iron into the hot oil and fry for 25 to 30 seconds or until light brown.  Slip the rosette off onto a paper towel.
  5. On a large plate, mix 1 cup sugar and cinnamon.  Dip the rosettes into the mixture while still warm.  You can sprinkle them with powdered sugar.

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