Chef Anna Olson's Rosette Cookie Recipe, Inspired by Bangkok!
Chef Anna Olson's Rosette Cookie recipe is inspired by her visit to Bangkok, and now she wants to share that recipe with you!
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Recipe
Makes over 3 dozen cookies
Ingredients
2 large eggs
125 mL (1/2 cup) 2% milk
125 mL (1/2 cup) sparkling water
12 g (1Tbsp) granulated sugar
5 mL (1 mL) vanilla extract
150 g (1 cup) all-purpose flour
pinch ground nutmeg
pinch salt
1.5 L (6 cups) vegetable oil, for frying
icing sugar, for dusting
Directions
1. Whisk the eggs, milk, sparkling water, sugar and vanilla in a mixing bowl. Whisk in the flour, nutmeg and salt.
2. Heat the oil to 350 °F (180 °C). Have ready a baking tray lined with paper towel a bamboo skewer and a slotted spoon or spider (strainer with a long handle.).
3. Heat a rosette iron in the oil for a few seconds and then dip into the batter, taking care not to have the batter come up over the top of the iron. Submerge the iron into the oil and let cook for about 30 seconds, then, use the tip of the skewer to loosen the rosette off of the iron. Let the rosette cook for another 30 seconds, until golden brown and remove with the slotted spoon onto the baking tray to drain and cool. Repeat, being sure to keep the iron hot before dipping into the batter. Once you get started, you’ll develop a rhythm and be able to have a few rosettes cooking at once.
4. Once cooled, generously dust the rosettes with icing sugar.
The rosettes are best enjoyed the day they are made.
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
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Official Oh Yum Website: https://ohyum.tv
#OhYum #Cookies #Inspired
Subscribe for more video recipes: http://goo.gl/MJV4af
Recipe
Makes over 3 dozen cookies
Ingredients
2 large eggs
125 mL (1/2 cup) 2% milk
125 mL (1/2 cup) sparkling water
12 g (1Tbsp) granulated sugar
5 mL (1 mL) vanilla extract
150 g (1 cup) all-purpose flour
pinch ground nutmeg
pinch salt
1.5 L (6 cups) vegetable oil, for frying
icing sugar, for dusting
Directions
1. Whisk the eggs, milk, sparkling water, sugar and vanilla in a mixing bowl. Whisk in the flour, nutmeg and salt.
2. Heat the oil to 350 °F (180 °C). Have ready a baking tray lined with paper towel a bamboo skewer and a slotted spoon or spider (strainer with a long handle.).
3. Heat a rosette iron in the oil for a few seconds and then dip into the batter, taking care not to have the batter come up over the top of the iron. Submerge the iron into the oil and let cook for about 30 seconds, then, use the tip of the skewer to loosen the rosette off of the iron. Let the rosette cook for another 30 seconds, until golden brown and remove with the slotted spoon onto the baking tray to drain and cool. Repeat, being sure to keep the iron hot before dipping into the batter. Once you get started, you’ll develop a rhythm and be able to have a few rosettes cooking at once.
4. Once cooled, generously dust the rosettes with icing sugar.
The rosettes are best enjoyed the day they are made.
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
#OhYum #Cookies #Inspired
