Ukrainian Rosettes Fried Cookies Recipes

KHRUSTYKY

Steps:

• In a large bowl, beat the eggs, egg yolks, cream and vanilla. Beat in sugar. Combine flour and salt; stir into the egg mixture just until smooth (dough will be soft). Divide into 4 portions. , On a well-floured surface, roll out 1 portion to 1/8-in. thickness. Cut into 1-1/2-in. strips; cut strips diagonally into 3 pieces. Cut a 1-1/2-in. slit lengthwise into the center of each piece; pull 1 end of strip through slit to make a loop. Cover shaped pieces while rolling out and cutting the remaining dough., In a deep cast-iron or electric skillet, heat 2-3 in. of oil to 375°. Fry pastries, in batches, until golden brown, turning once. Drain on paper towels. Dust with confectioners' sugar.

ROSETTES I

Steps:

• Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.
• Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
• Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
• Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.
• Reheat iron 1 minute; make next rosette.
• Sprinkle rosettes with confectioners' sugar.

TRADITIONAL FRIED ROSETTES PASTRY

Steps:

• Gather the ingredients.
• Place 3 inches of canola oil in a deep fryer or deep, heavy-bottomed saucepan, and heat to 375 F, using a candy/frying thermometer clipped to the pot. Attach the desired rosette shapes to your handle (some handles can accommodate 2 rosette shapes).
• While oil is heating, prepare the batter. In a medium bowl, add sugar to eggs and whisk to combine.
• Add milk and whisk to combine.
• Measure the flour correctly and whisk together with the salt.
• Transfer to the bowl with eggs and milk and beat until smooth. Add the vanilla and mix again. (The consistency should be that of heavy cream. If it is too thick, add a little milk. If the batter is too thick, the rosettes will not be crisp.)
• When ready to fry, immerse the rosette iron with attached shape(s) into the hot oil until thoroughly heated (1 minute or so). Lift iron out, shaking off excess fat and blotting onto a paper towel. Dip into prepared batter only to the depth of the form, not over the top as the excess batter will have to be scraped off after frying in order to take the rosette off the form.
• Dip forms into the hot oil. When foamy bubbling stops and/or rosettes are a golden brown, lift iron out of oil, allowing excess oil to drain off back into the fryer or saucepan.
• Remove the rosettes using a skewer to push them off or tap the back side of the rosette forms with a wooden spoon. Drain rosettes open side down on paper towels so excess oil will run out.
• Dip the rosette iron into the hot fat, blot lightly on paper towels and then dip into the batter. Continue in this manner until all the batter is used up. Dust the rosettes with confectioners sugar while still warm or when cool, or just before serving.
• Serve and enjoy.

ROSETTES RECIPE

Steps:

• Gather the ingredients.
• In a medium bowl , whisk together the eggs, milk, and vanilla extract until well combined.
• Sift together the flour, granulated sugar, and salt.
• Whisk the dry ingredients into the wet ingredients until well combined. The batter should have the consistency of heavy cream. Refrigerate, covered, for two hours so the batter can fully hydrate. Also, this will assure crispier cookies.
• If using a double-prong iron, use a medium, heavy-duty deep skillet, preferably straight sided, or other medium deep heavy-duty pot. If using a single-prong iron, use a small heavy-duty deep skillet, preferably straight sided, or other small deep heavy-duty pot. Heat 2- to 2 1/2-inches of oil on medium-high heat until it reaches 360 F to 365 F.
• Pour the batter into a shallow 9-inch cake pan or pie plate. This will make it easier to dip the rosette iron. Submerge the rosette iron into the hot oil to heat for 15 seconds.
• Blot the iron molds on paper towels to remove excess oil.
• Carefully dip the heated rosette iron into the batter so that the batter covers the bottom and comes halfway up the sides of the iron, but does not cover the top.
• Submerge the batter-coated iron completely in the oil (the oil will bubble), being sure not to touch the bottom of the pot. Within 30 to 45 seconds, you will be able to remove the rosette from the iron using a metal or wooden or chopstick.
• Continue to fry until the rosette is golden brown and crisp, about 30 seconds more. Flip the rosette over, if necessary, to allow the other side to become lightly brown.
• Remove from pan with your chopstick and allow to drain and cool, inverted with the hollow side down on paper towels. Repeat the process until all the rosettes are fried, being sure the oil is at the proper temperature, and that the irons are heated in the oil and blotted on paper towels each time before dipping into the batter.
• Sift the confectioners' sugar and the cinnamon together. After the rosettes have cooled, sprinkle with the cinnamon-sugar mixture and serve.

UKRAINIAN ROSETTES (FRIED COOKIES)

Steps:

• Beat the eggs and the egg yolks together.
• Beat in the sugar, butter and salt.
• add enough flour to make medium soft dough that is easy to handle.
• Knead lightly in the bowl to incorporate the flour.
• Cover and let the dough stand for 10 minutes.
• Roll very thin, about 1/8 inch or thinner, using a small amount of dough at a time.
• Cut into circles with small cooky cutters of two different sizes, about 1 1/2 and 1 inch in diameter.
• Place 2 circles of the same size one over the other, and top them with a smaller circle.
• Press the centers together tightly with the blunt button point of a knitting needle, or with a finger tip.
• The knitting needle is preferred as the finger tip leaves a large depression, making the fried rosettes hard in the center.
• Make 5 even slits on the outer edge of the circles to form petals.
• These petals will curl up in frying, giving a rosette shape.
• Fry, a few at a time, in deep fat (375 degrees F) until delicately browned.
• Drain on absorbent paper.
• sprinkle with the confectioners' sugar.
• Just before serving, place the candied cherry, cut in half, or a dab of red jelly, in the hollow of each rosette.