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Rosettes
(for use with rosette irons)
Ingredients
Beat:
2 eggs
1 cup milk
Blend in:
1 cup flour
1 teaspoon sugar
1/2 teaspoon salt
Have on hand:
1 1/2 pounds fat for frying
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Method
Let
batter stand 1 hour to let bubbles escape. Put rosette iron in cold
fat, heat fat to 375° F. Remove iron; drain on paper towel and dip in
batter, not over top of iron. Dip iron comopletely in hot fat until
batter fries golden brown. Remove and slip rosette from iron, using
hat pin to loosen. Drain. Wipe iron each time before dipping in batter.
If rosettes fall into fat, it is too hot. If they are not crisp, they
are frying too quickly. Sprinkle with powdered sugar.
From Twenty Scandinavian Cookies
by Robin Rycraft, Peggy Rycraft, Michael
McPherson and Mary Ann Fry.
© Rycraft, Inc. 1971. Reprinted 1976.
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Note: All prices in US Dollars
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