These can be very time consuming but worth it. I like that I can make these while something else is baking in the oven. I will often half the recipe unless I plan on sharing the rosettes with friends and neighbors.
Rosettes
Difficulty: IntermediateServings
5
dozenPrep time
15
minutesCooking time
1
hourTotal time
1
hour15
minutesThese can be very time-consuming but worth it. I like that I can make these while something else is baking in the oven. I will often half the recipe unless I plan on sharing the rosettes with friends and neighbors.
Ingredients
2 eggs
1 tbsp sugar
1 cup flour, sifted
1 cup milk
1 tsp vanilla
1/4 tsp salt
vegetable oil for frying
powdered sugar for dusting
Directions
- Combine eggs, sugar, milk, vanilla, and salt. Whisk in the flour until smooth.
- Heat oil in fryer or add 2-3″ of oil to a medium sauce pan and heat to 350-375°.
- Screw desired iron to the handle and heat the iron in the oil for 2 minutes.
- Remove the iron from the oil and allow the excess oil to drain off of the iron before dipping the iron into the batter. Do not submerge the iron, but insert until almost to the top of the iron.
- Immediately submerge the coated iron into the hot oil. Keeping it submerged will give the rosettes straight sides and keep them from spreading out. The rosettes should fall off the iron but might need to be lightly removed using a metal fork. Once golden, the rosettes can be removed using tongs or a fork, allowing excess oil to drain off the rosettes before placing on paper towels. Repeat this step until all of the batter is used up. I usually fry 2 rosettes in the oil at a time.
- After slightly cooling dust the rosettes with powdered sugar using a sieve, sifter, or something similar. If they are dusted too soon, the oil will absorb the powdered sugar, and you will lose the dusted effect.
