Carnival Rosettes – Roze Karnawalowe – Recipe #141


  • 6 large egg yolks, at room temperature
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1/2 tablespoon rum, vodka or white vinegar
  • 2 cups all-purpose flour
  • Canola or vegetable oil for frying
  • Icing sugar


  1. Combine egg yolks, salt, sour cream, vanilla and vinegar in bowl of mixer. Beat at high speed until thick, about 5 minutes. 
  2. Gradually beat in the flour and beat until blisters form, about 5 minutes. 
  3. Turn dough out onto a floured surface, divide in half, cover with plastic wrap and let rest for at least an hour. 
  4. 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. 
  5. 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. 
  6. Heat 2 inches of oil in a large, deep skillet to 350 degrees. Fry 4 to 6 rosettes at a time for 2 minutes or a bit less per side or until golden. These fry quickly, so watch closely. Drain on paper towels.
  7. Dust with confectioners’ sugar.
  8. Dollop raspberry, strawberry or apricot preserves in center of each rosette or place a candied cherry on top.


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