Stirring it up: Here’s an easy recipe for a simply delicious and delicate treat. While easy, this recipe should be undertaken when you have no other distractions as you will be cooking with very hot oil. You will need rosette irons and handle as pictured here with the completed rosettes. The recipe for the sandbakkels (the three scolloped cookies) will be posted before long.
- 2 eggs at room temperature
- 2 t. vanilla sugar or 2 t. white sugar plus 1 t. of an extract of choice
- 1 c. milk
- 1 c. all purpose flour
- 1/4 t. salt
- Canola oil
Whisk together the eggs, vanilla sugar and milk.
Sift together the flour and salt then whisk it into the egg mixture and whisk till smooth.
Attach an iron to the handle.
In a large, heavy pan heat 2 to 3 inches of Canola oil to between 360°F and 365°F. Keep a careful eye on the oil so that it does not get hotter during the cooking process.
CAREFULLY dip the iron into the hot oil.|
Remove the iron from the oil and dip it into the batter just deep enough to come up to the top edge of the sides of the iron. Do not cover the iron with batter.
Now, submerge the iron into the hot oil just long enough to turn the rosette a light golden brown. If the rosette falls off the iron, use a chopstick or a long handled roasting fork to remove it from the oil.
Remove the iron from the oil and place the rosette on a paper towel to cool. If the rosette doesn’t come off the iron easily, use a kitchen knife to gently press it off.
If you wish to change the iron to another shape remember, the iron may be extremely hot so use a pot holder to cover the iron when unscrewing it from the handle.
Cool completely. Just before serving sprinkle with powdered sugar.
This recipe makes about 25 large rosettes.
Dishing it out: Called struva in Swedish, these delicate treats were not common in our family, maybe because there were four of us kids and Mom had little time to stand over a hot pan of oil without one or the other of us needing (or wanting!) her full attention. When she did make these, usually for a special occasion, she would always save one for each of us. A rosette covered with powdered sugar and a cup of “tea” was about as special a tea-party as any child could wish for.