Polish rozie karnawalowe or carnival rosettes get their name because these rose-shaped fried cakes were traditionally served on Fat Tuesday, also known as Mardi Gras or Carnival. The dough is identical to chrusciki dough, but instead of cutting it into strips, the dough is cut into circles and stacked to form a rose when fried.
These are unlike traditional Norwegian rosettes made by dipping a hot iron into batter, but the flavor is very similar.
View these steps for making Polish Carnival Rosettes.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 3 dozen Polish Carnival Rosettes
- 5 large egg yolks, at room tempertaure
- 1 large whole egg, at room temperature
- 1/2 teaspoon salt
- 1/4 cup confectioners' sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla
- 1 tablespoon rum or brandy
- 2 cups all-purpose flour
- Canola or vegetable oil
- Confectioners' sugar
- Combine egg yolks, whole egg and salt in bowl of mixer. Beat at high speed until thick and lemon colored, about 5 minutes. Beat in sugar, cream, vanilla and rum. Add flour and beat until blisters form, about 5 minutes.
- Turn dough out onto a floured board, divide in half, cover with plastic wrap and let rest for at least 20 minutes.
- Working with half of the dough at a time, roll out to 1/8-inch thickness. Using 3 round cutters of decreasing size (2 1/2, 2 and 1 1/2 inches), cut an equal number of rounds.
- Cut 6 slashes in edges of large and medium rounds, and 4 slashes in small rounds. Dab center of large and medium rounds with egg white and stack the 3 rounds, pushing in the center to make them stick together. The slashes will make the dough curl up like the petals of a rose.
- Heat 2 inches of oil in a large, deep skillet to 350 degrees. Fry 4 to 6 rosettes at a time for 1 minute or less per side or until golden. These fry quickly, so watch closely. Drain on paper towels. Dust with confectioners' sugar. Dollop raspberry, strawberry or apricot preserves in center of each rosette.