Prep time: 25-30 minutes
Cook time: 4-5 minutes per batch
- 2 cups flour sifted
- 7 egg yolks
- 1 egg white
- 4 tbsp. powdered sugar
- 3 tbsp. margarine or unsalted butter
- ⅓ cup sour cream
- Pinch of salt
- 1 tbsp vodka or vinegar
- Powdered sugar for dusting
- Jam (optional)
- Vegetable oil for frying
- On a clean work surface (you can also do this in a standing mixer) add in your sifted flour, salt and powdered sugar.
- Add in the unsalted butter (or margarine) and using a knife or dough scraper start to break the butter into the flour and sugar.
- Add in the sour cream and egg yolks. Start to knead the dough until it fully comes together into a smooth ball (if you’re using a mixer, mix until the dough is smooth and fully incorpotated).
- Taking your rolling pin pound the dough for 3-5 minutes (watch video for visual). This is important to do because by doing this you will get a light and airy dough when you fry your dough.
- Cut the dough into 3 equal pieces.
- Taking one piece at a time, roll out the dough to about a ¼ cm thick.
- Taking 3 different sized cookie or biscuit cutters cut 3 different sized circles.
- Into each circle cut 4 slits (watch video for visual) leaving about 1 cm circle untouched inside.
- To assemble the cookie, place the largest circle on the bottom. Brush the inside of the circle with some egg whites. Place the medium sized circle over the large circle making sure that the slits in both circles DO NOT line up.
- Brush the inside of the middle circle with some egg whites and top off with the smallest circle, again making sure the slits DO NOT line up (watch video for clearer visual).
- Set aside and continue doing this until all the dough is rolled out and all your roses are prepped.
- In a medium sized pot add about 10-12 cm of vegetable oil into the pot. Into the oil add in about 1-2 tbsp. of vodka or vinegar (this will help keep the oil soaking into the dough). Let the oil come to temperature (oil is hot enough when the end of a wooden spoon is placed in the oil and the oil starts to bubble).
- Leaving the heat on medium/ low, add in a few pieces of the dough at a time making sure to place the dough in the smallest circle down.
- Cook for a few minutes until the roses open up and the dough is a beautiful golden brown color.
- Flip the dough and cook for 2-3 minutes on the opposite side.
- Place roses on a paper towel lined plate to drain any excess oil.
- Once cooled slightly dust the roses with powdered sugar and top the roses with a bit of jam (optional) on the top circle in the center.
- Plate and ENJOY!