 Sugared rosettes from a bakery | |
| Type | Fritter |
|---|---|
| Course | Snack, dessert |
| Main ingredients | Batter (wheat flour, milk, sugar, salt, eggs) |
| Variations | Timbale, Kembang goyang, Kokis, Achappam |
Rosettes are thin, cookie-like fritters made with iron molds that are found in many cultures. They are crispy and characterized by their lacy pattern.
The batter is a blend of wheat, flour, eggs, sugar, and whole milk. Rosette cookies are formed with a rosette iron. This specialized tool has a long handle and with a metal shape, commonly stars, flowers, snowflakes or Christmas trees. [1] [2] In Kerala, India, Rosette cookies known as Achappam are made using rice flour.
The metal is heated in hot oil before it is dipped in batter. Returning the iron to the oil, the batter is detached from the mold when it is partially cooked and gently flipped to finish cooking. They are usually topped with sugar or honey, [3] or the edges of rosettes are dipped into frosting. [4] [5] The process was recorded in the 19th century Ottoman cookbook Aşçı başı.
Swedish timbale can be made with rosette batter using a timbale mold instead of an iron. These can be made with savory fillings like creamed chicken and mushrooms. [6]
Versions of this cookie exist in places such as northern Europe, Iran, Turkey, and Sri Lanka. [3]
This type of fritter exists in Nordic countries known as:
Rosette recipes are popular in the United States among families with Scandinavian ancestry. [7]
In Alentejo (Portugal), they are known as filhós de forma (lit. 'formed donuts') or filhós de floreta (lit. 'flower donuts') are popular at Christmas. [8] The batter is flavored with port and orange juice. [9]
In the Middle East and western Asia:
They are typical of Anglo-Indian cuisine and a favourite among Indian Christians during the Christmas season. [11] They are called rose cookies or rose biscuits in Indian-English. [12] [13] In India, they are made from flour, sugar, eggs and coconut milk:[ citation needed ]
In Cantonese they are known as tong wan. It was introduced to Hawaii, where they are known as Chinese pretzels. [15] [16] [17] In Malaysia, they are known as kuih Loyang. [18]
Media related to Rosettes (food) at Wikimedia Commons
A doughnut is a type of pastry made from leavened fried dough. It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. Doughnut is the traditional spelling, while donut is the simplified version; the terms are used interchangeably.
A waffle is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe used. Waffles are eaten throughout the world, particularly in Belgium, which has over a dozen regional varieties. Waffles may be made fresh or simply heated after having been commercially cooked and frozen.
A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.
A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory varieties.
Portuguese sweet bread refers to an enriched sweet bread or yeasted cake originating from Portugal. Historically, these sweet breads were generally reserved for festive occasions such as Easter or Pentecost and were typically given as gifts. However, in contemporary times, many varieties are made and consumed year round. Outside of Portugal, Portuguese "sweet bread" translated as "pão doce" is often associated with Azorean "massa sovada" which are similar but traditionally prepared differently.
Carrot cake is cake that contains carrots mixed into the batter.
A buñuelo (Spanish:[buˈɲwelo], alternatively called boñuelo, bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo, is a fried dough fritter found in Spain, Latin America, and other regions with a historical connection to Spaniards or Sephardic Jews, including Southwest Europe, the Balkans, Anatolia, and parts of Asia and North Africa. Buñuelos are traditionally prepared at Christmas and Hanukkah. It will usually have a filling or a topping. In Mexican cuisine, it is often served with a syrup made with piloncillo.
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
Malassada is a Portuguese fried pastry from the Azores. It is a type of doughnut, made of flattened rounds of yeasted dough, coated with sugar and cinnamon or accompanied with molasses.
Pithas are a variety of food similar to pancakes, dumplings or fritters, originating from India and Bangladesh. Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled. Very few varieties are oven-baked or boiled, and most are unleavened and cooked on a stovetop. Some versions may have a filling, garnish, or sauce. Few may be set or shaped after cooking. They are typically eaten as a snack with chai, or as treats during special occasions.
Corn fritters are fried cakes of a dough or batter made of, or containing a featured quantity of maize (corn). Originating in Native American cuisine, they are a traditional sweet and savory snack in the Southern United States, as well as Indonesia where they are known as perkedel jagung or bakwan jagung.
Kokis is a deep-fried, crispy Sri Lankan food made from rice flour and coconut milk. Although considered as a traditional Sri Lankan dish, it is believed to have come from the Dutch. This is an important dish when celebrating Sinhala New Year and plays a major role in the festivities.
Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the British poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognised today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by British food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.
Pinaypay, also known as maruya, is a type of banana fritter from the Philippines. It is usually made from saba bananas. The most common variant is prepared by cutting bananas into thin slices on the sides and forming it into a fan-like shape, and coating it in batter and deep frying them. They are then sprinkled with sugar. Though not traditional, they may also be served with slices of jackfruit preserved in syrup or ice cream. Pinaypay are commonly sold as street food and food sellers at outdoor though they are also popular as home-made merienda snacks among Filipinos.
An achappam is a deep fried rose cookie made with rice flour, predominantly found in Kerala and other parts of South India. It is a signature Kerala snack believed to have originated from Dutch influence. It has since spread to South East Asia, where it has various local names such as kuih loyang (brass), acuan (mould), cap (stamp), bunga ros, bunga durian, goyang (shake), kembang loyang, dok jok, etc. Rose cookies are shaped like flowers, slightly sweet crunchy, and available in teashops and snack shops all around South India.
Areias are small traditional Portuguese pastries similar to cakes and biscuits. They are commonly coated with coarse-grain sugar, and sometimes cinnamon, which resemble sand for which areias are named after.
Pão de Ló is a Portuguese sponge cake made of eggs, sugar, and wheat flour. Unlike other cakes or breads, yeast or baking powder is generally not used. Rather, to provide volume, air is suspended into the cake batter during mixing.
Toucinho do Céu is a Portuguese dessert made primarily of almonds, eggs, and sugar. While it is often described as a cake or tart, toucinho do céu remains largely free of flour and should not be mistaken for other Portuguese cakes and tarts containing almonds.
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