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Posted By admin On December 16, 2009 @ 8:12 pm In Cookies,Ethnic,Holiday Recipes,Rolled & Molded Cookies | No Comments

rosettes.jpg2 Eggs
1 tsp. Sugar
1/4 tsp. Salt
1 c. Milk
1 c. Flour

Beat eggs slightly with sugar and salt.
Add milk and flour and beat until smooth.
Heat shortening or oil in deep fryer to 370° F.
Heat rosette iron in hot oil.
For first rosette, wipe excess oil from iron with paper towels and dip into batter, careful not to allow batter to  come up over top of iron.
Return iron to hot oil and immerse.
Fry for about 20 seconds or until color desired.
In removing iron from oil, turn over to drain.
Jolt rosette off iron and repeat.
If rosette falls off iron in oil you do not have enough flour in batter.
If rosette is thick, you have too much flour and need to thin with a bit of milk.
When finished frying rosettes, layer on cookie sheets lined with paper towels with towels between each layer.
Place in oven at 300° F.
Turn off heat.
Allow to cool.
This will remove excess oil and improve rosettes.
Dust with powdered sugar.
In Norway they are sometimes stacked three high with whipped cream between layers and topped with fruit.

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