Rosettes

  • 2 eggs

  • 1 tablespoon sugar

  • 1/4 teaspoon salt

  • 1 cup all-purpose flour, sifted

  • 1 cup milk

  • 1 teaspoon vanilla

  1. Combine eggs, sugar, and salt; beat well. Add remaining ingredients; beat until smooth.

  2. Heat rosette iron in deep, hot oil (350 to 375 F) for two minutes.

  3. Drain excess oil from iron; dip in batter to 1/4 inch from top of iron, then immediately into hot oil.

  4. Fry rosette until golden, 10 to 30 seconds.

  5. Lift out; tip upside down to drain.

  6. With fork, push rosette off iron onto rack placed over paper towels.

  7. Reheat iron 1 minute; make next rosette.

  8. If you have two rosette irons, reheat one while using the other.

  9. Stir batter from time to time as you will get some oil in it.

  10. Sprinkle rosettes with confectioner's sugar or use or cinnamon and granulated or brown sugar, or fill with your favorite garnishment.

 

Helpful Hints

  • Use a thermometer specifically made for the high oil temperatures. A deep fry thermometer that can remain in the oil works best, so you can continually monitor the temperature and adjust as needed.

  • Use oil that will withstand the high temperature for prolonged periods of time, such as canola or peanut oils.

  • Season the molds before using for the first time. You'll get the best results by putting them on a pan or cookie sheet in the oven, or, alternately, by keeping them dipped in 350°F oil for about 15 minutes.

  • When using shell-type rosettes, leave the mold in the batter long enough to give the cup a chance to form. It must be solid enough to fill with your favorite garnishment.

  • To make crispier rosettes, cover and refrigerate the batter at least 2 hours before using.

  • Important: Do not cover entire mold with batter, or the cookie will get stuck on the mold. Only allow the batter to cover 3/4 of the way up the mold. If excess batter adheres to the top of the mold, use a knife to remove the excess, then cook as usual.

  • If the batter does not adhere to the mold, check the temperature of the oil. For best results, keep the oil at 365°F.

  • Rosettes can be stored in airtight containers for months. They also can be frozen, ready for any occasion. If needed, re-crisp in minutes in a 300°F oven.

 

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