Cookies

Rosette Cookies

by verycherrycakes

I grew up eating these when I lived in Mexico and also tasted a pre packaged version of them. Ever since I have had the curiosity to find out how they are made. So this year instead of continuing to wonder I just bought the mold and decided to give them a try. Here’s the result and a lot of tips and tricks to remember when making these cookies.

buenuelos

Using the mold

Learning to use the mold is very important because this will ultimately decide if you enjoy making these cookies or not. It’s important to note that upon receiving the mold, you will most likely receive a steel mold, and this will need o be “cured” as it will be the first time you use it and it need to be “broken in”. The way to do this is by dipping your mold into the hot oil that you will be using to fry your cookies. The first dipping of your mold will have to be approximately 3-4 minutes long, since the mold is extremely cold and possibly new at this point. As you progress with the process of frying the mold will continue to need to be dipped but for smaller periods of 10-15 seconds at a time. During this process the mold cannot be too hot nor too cold, otherwise there will be a few mishaps that may happen.

When the mold is too: COLD?

If you skip the “curing” or heating of your tool, you will find that the batter will not stick to your mold. There were a few times that I did not dip my mold and the batter would just not stick. To prevent this make sure to do your initial hot dip and continue to dip your mold in between frying each time. A good rule of measure is to make sure that your mold stays in the hot oil approximately 10-15 seconds at a time, theoretically this should give you enough time to take out a cookie that’s ready, remove the mold from the hot oil, and dip the mold in batter to begin a new fry.

buenuelosmexicanos

When the mold is too: HOT?

If you leave your mold in the hot oil for too long then the opposite will happen. Your mold will become too hot and when you dip the mold into the batter the batter will bake right on the mold and fall back into the dish with the batter. If this happens, take the mold into the hot oil to finish frying any batter that is left on your mold, DO NOT ATTEMPT to clean it off as the mold will be piping hot.

Watch the step by step here

Rosette Cookies
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Rosette Cookies

Recipe by Cinthia MichelCourse: Cookies, rosette cookies, buñuelos de viento, funnel cake, cookie batter, cookie recipe, rosette cookie recipe
Servings

40

servings

Rosette cookies are a delicious cookie batter fried with a hint of vanilla and cinnamon and topped with cinnamon sugar. These cookies can be enjoyed anytime but specially in the winter with a cup of hot cocoa, coffee, or atole.

Ingredients

  • 1 1/2 C all purpose flour

  • 1/4 tsp salt

  • 1/2 tsp baking powder

  • 2 TBSP sugar

  • 2 large eggs room temp

  • 1/4 C milk

  • 2 TBSP melted butter

  • 1 tsp vanilla

  • 1 C milk

Directions

  • In a bowl, add in flour, salt, baking powder, and sugar, and whisk well to combine all ingredients.
  • Now add in eggs, 1/4 cup of milk, and vanilla to the bowl of ingredients and slowly mix the eggs and milk to form a paste. As the paste gets thicker, add in the 1 cup of milk in slow intervals, make sure to fully incorporate the milk every time you add some into the bowl. We want to make sure the batter has no lumps so be sure to take your time combining the milk and dry paste ingredients.
  • Fill a frying pan halfway with vegetable oil and turn on the stove to medium high heat for at least 3 minutes, after 3 minutes bring the heat down to medium heat and insert the mold into the oil (without any batter) for 3 minutes, we are trying to cure the mold and heat it so that it is able to grasp onto the batter. Remember that if your mold is too hot you will run into the batter running off the mold before reaching the frying pan and if your mold is too cold, the batter will not stick to the mold. Refer to the video recipe for specifics.
  • After your mold is hot, remove it from the oil, and gently allow the excess oil to drip off the mold, take your mold and dip it onto your batter, DO NOT DIP ALL THE WAY, stop at the edge of the top of the mold, other wise your cookie will fry onto the mold and will not release.
  • Bring the battered mold into the frying pan, you will see the oil bubble, slowly shake the mold while holding it under the oil and after a few shakes your cookie will release.
  • Continue until you finish with the batter. When you are done you can dip your cookies in cinnamon sugar, plain sugar, or powdered sugar, according to preference.
  • Enjoy.

Recipe Video

Notes

  • Be sure to watch the video recipe instructions so that you can see how to solve problems that may arise while frying these cookies.

THINGS I USED:

Molde para Buñuelos

Granulated sugar

La Vencedora Vainilla

Whisk