Celebrate St. Lucia with Swedish Rosettes

cropped-swedish-rosettes-header-raw.jpgIt’s time to break out, borrow, or buy the rosette irons for this traditional Swedish recipe. Today marks one of the biggest festivals of the season in Sweden, St. Lucia’s Day (or St. Lucy’s Day). The world needs a little light this time of year, and St. Lucia Day is a celebration of light. According to the old Julian calendar, December 13th was the Winter Solstice, the shortest day of the year, so a pagan festival of lights evolved into St. Lucia’s Day at some point .

St Lucia was a young Christian girl killed for her faith in the year 304. According to legend, St Lucia secretly brought food to the persecuted Christians in Rome living in hiding in the catacombs under the city. She wore candles on her head so she had both hands free to carry things. The name Lucia, or Lucy, means ‘light.’ Today, a girl dressing in a white dress with a red sash around her waist and a crown of candles on her head, represents St. Lucia at the celebrations in the saint’s honor.

In honor of brave Lucy and the light she brings, here’s a recipe for a tradition of the day, Swedish rosettes. Enjoy!

The Lord is my light and my salvation; whom shall I fear? The Lord is the stronghold of my life; of whom shall I be afraid? ~ Psalm 27:1

Grandma Lund’s Swedish Rosettes

• 2 eggs, beaten
• 2 tablespoons sugar
• 1 cup milk, room temperature
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 1 cup All-Purpose flour
• Oil for frying
• Powdered sugar for dusting
• Rosette Irons

Mix wet ingredients together well.

In a separate bowl, sift flour and salt. Whisk slowly into the wet ingredients until there are absolutely no lumps.

In a pot, heat frying oil that is at least 3-4 inches deep to 365°F.

Heat your rosette iron in the oil. Be sure to wipe the excess oil from the iron. Dip the iron into the batter making sure the batter only goes about 3/4 of the way up the sides of the iron.

Place the battered iron into the hot oil. Keep it in the oil until the rosette browns slightly. Sometimes the rosette will fall off the iron into the oil. Let it cook in the oil until it browns. If it does not, it may need to be gently tapped off the iron or softly pried off with a fork onto the paper towels. Be prepared to lose some rosettes this way.

Drain the rosettes on the paper towels with the hollow side down.

Serve with powdered sugar for dipping and smiles.

Submitted by: Elissa Kuchenmeister, Minneapolis, MN

For a downloadable/printable version of this recipe, visit:

Tomorrow: Chicken & Sausage Jambalaya, Red Beans & Rice, and Creole Seasoning