Rosette Cookies with chai sugar
These festive fried Rosette Cookies are made with a special rosette iron and dusted with chai-infused powdered sugar. Snowy-sweet and spicy-warm, they're best eaten right away.
Rosette Iron Tips
For the best results, keep rosette iron submerged in hot oil after rosette releases to ensure the iron stays hot enough for each cookie.
To keep your rosette irons in top condition, treat them as you would cast iron — wash them with hot water only.
Whisk together eggs and coconut milk in a bowl.
Add flour, granulated sugar, contents from 2 chai tea bags, and salt; whisk to combine.
Heat 1 inch oil in a skillet over medium to maintain a temperature of 360–370°. Line a baking sheet with paper towels.
Combine powdered sugar and ground chai tea.
Hold rosette iron in oil to heat, 1 minute, then dab dry on a towel.
Dip iron into batter until it stops sizzling, about 5 seconds (making sure batter does not come up over top of iron otherwise rosette will be difficult to remove).
Transfer batter-coated iron to oil, submerge and fry until rosette releases from iron, about 15 seconds. (Use a fork if it doesn’t release on its own.) Fry until golden, then flip rosette and fry until the second side is golden, 1 minute; transfer to prepared baking sheet to drain; sprinkle with chai sugar.
Repeat heating, dipping, frying, and sugaring until all batter is gone. Once rosettes are cool, sprinkle again with chai sugar.
Rosettes are best served warm as they’re made.
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 19mg 6%
Sodium 299mg 12%
Carbs 8g 2%
*Percent Daily Values are based on a 2,000 calorie diet.