Who doesn’t love a fried treat & this light & airy Swedish Waffle Rosettes (a fancy funnel cake) with an Chai Apple Honey Caramel Topping recipe won’t disappoint! It’s a great way to wow your friends & family on holidays and easily enjoyed with a variety of delicious toppings.
Author:
Lollygag
Ingredients
Swedish Waffle Rosettes
2 Large eggs
1 C. Milk
1 C. All Purpose Flour
2 Tsp. Sugar
1 Tsp. Vanilla extract (or favorite extracts such as almond or orange)
Whisk together the eggs, extract, and milk in a large bowl.
Next, sift the flour, sugar, and salt then add it to your egg mixture and combine well until there are no chunks.
Cover with plastic wrap and refrigerate for at least 1- 1.5 hours. This helps reduce bubbles and create a crispier waffle.
While this is resting, prepare your apple topping and set aside to cool while you fry up the waffle rosettes.
Frying Rosettes
Heat oil in a deep pan or fryer to 365-370 degrees.
(I recommend using a candy/digital thermometer to make sure your oil stays at temp because if the oil is too hot it will
burn the waffles and if it’s too cold the batter won’t adhere to the cast iron rosette tool.)
Pour the batter into an 8” x 8” cake pan- this makes it easier for you to dip the rosette irons properly.
Next prepare a large cooling rack over paper towels in a convenient location for placing the cooking rosettes.
Once the oil to temp, quickly dip your iron into the hot oil to coat.
Carefully shake off excess oil and immediately dip the iron into the cake pan with batter making sure to not dip it too far
- You DO NOT want to let the batter spill over the top of the iron or it will be impossible to remove the rosette- DIP DON”T DUNK!
Quickly plunge the battered rosette into the hot oil and hope for the best as the first few may be rough until you get the hang of it.
Completely submerge it in the oil, you will know if it’s a success if it immediately flares and puffs away from the iron.
Swiftly use your chopsticks to nudge it off of the iron and flip it over to coat and brown evenly. This process should only take a couple of minutes.
Remove the golden brown rosettes with a slotted spoon or fine mesh skimming spoon and place them onto the cooling rack.
(Make sure that they are not placed on top of each other or they will become soggy.
Repeat this process with the remaining batter. (If you get to the end and it is not easy to properly dunk the iron in the batter, you can use the remaining batter to make a funnel cake by pouring the batter freehand into the oil. (Waste not!)
Remove your pan from the burner when finished.
Sprinkle the rosettes with Powdered sugar and serve with warm Chai-Apple Honey topping or Classic Chocolate Sauce on any dessert plates of choice. Enjoy!
Recipe Note
• You can freeze these in a freezer storage ziplock and just thaw out as needed.
Enjoy!
