Christmas rosettes

Approx. 30 pcs


Sponge mixture

2 eggs

1.5 dl of whipped cream

1.5 dl special white flour

1 tbsp sugar

½ tsp salt

½ tsp cardamom

1/4 tsp clove

Peel of 1 orange, grated


For frying

1 l rapeseed oil



Lightly beat the egg and whipped cream together. Add the other ingredients and mix until even.

Put the oil to heat in a pan. Using a frying pan makes it easier to fry the rosettes.

Once the oil has reached 180°C or a piece of bread browns nicely in it, you can begin to fry the rosettes. Heat the rosette iron in oil until it is hot.

After that, dip the iron into the mixture (about halfway). The iron is hot enough when it hisses slightly when dipped in the mixture.

Dip the mixture-covered iron in oil and fry for about 30 seconds. Remove the rosette from the iron and leave it to run on greaseproof paper.


Fry each rosette individually in the same way. You can sprinkle icing sugar over the finished rosettes.

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