Rosettes are something like a sweet, deep-fried waffle. To make rosettes you need a special decoratively-shaped iron, a thin flour batter, powdered sugar, and oil for deep-frying. Once the batter is ready, the iron is dipped into the hot oil to get hot, then into the batter, then back into the oil. When the waffle is nicely browned, you remove it from the iron and you repeat the process until you've used up all the batter. When the rosettes are cool, you sprinkle them with powdered sugar. They're then ready to serve.
We at Flavors of Brazil have recently been doing some research on the traditional foods of Brazil's Minas Gerais state, where one finds some of Brazil's oldest and most traditional food customs. Our searches led us the other day to the small town of Virginópolis, and its traditional holiday waffle, called coscorão. Which turns out to be nothing other than a Scandinavian rosette, though it has been thoroughly Brazilianized by substituting polvilho (a type of manioc flour) for Scandinavia's wheat flour. Other than that the two delicacies are identical - the thin batter, the decorative iron and the deep-frying.