Rosette Cookies – Bruno Albouze

By Bruno Albouze · 60 min

Ingredients

Instructions

1. In a large bowl, beat the milk with the eggs, salt, sugar, sour cream and orange blossom water. Add the flour and orange zest and mix until smooth.
2. Refrigerate the batter for 2 hours. Transfer it to a narrow container before frying.
3. Line a tray with several layers of paper towels and set out silicone mats to protect the counter.
4. Heat the oil over medium heat for 5 to 10 minutes, until it reaches 365°F (185°C).
5. Heat the rosette iron in the oil for 10 seconds.
6. Tap the iron on paper towels to remove excess oil, then dip it in the batter without letting the batter cover the top of the iron.
7. Fry for about 10 seconds until the cookie releases, then flip it and fry for 5 seconds more.
8. Lift the cookie out, drain it skin side up on paper towels, and repeat while keeping the oil at 365°F (185°C).
9. Dust with powdered sugar and serve the same day, or reheat in the oven for a few minutes to refresh them.

Summarized from Bruno Albouze's video. Watch it for the details.

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