rosettes

Rosettes are something that my grandma Alma made every year.   They are deep fried so we have always made them at the same time as the Christmas doughnuts.  They require very few ingredients and mix up quickly. 

Making rosettes requires the purchase of a rosette iron.

The iron is preheated in the hot oil.  When making the rosettes the iron is dipped into the batter to just below the top of the iron. You want to hold the iron level while  lowering  the iron into the batter  and try not to get any batter onto the top of the iron as that will make it impossible to get the rosette off of the iron.   I have found that it is helpful to have the batter in a small bowl with low sides.

The dipped iron is then held in the hot oil and fried.  Sometimes the cooking rosette stays on the iron and when removed from the oil it may need a gentle nudge to get it to drop off the iron.  A wooden spoon handle works well for this.  We drop our rosettes onto layers of paper towels to cool.  Sometimes the rosette as it cooks drops off of the iron while in the oil and then it needs to be lifted out with a slotted spoon or other implement and then placed on the paper towels.

Rosettes

2 eggs, beaten slightly

1/4 tsp salt

1 Tbsp sugar

1 cup milk

1 tsp vanilla

1 cup cake flour

Place all ingredients in a bowl and mix with a whisk until just combined.  Fry in hot grease.  Place on paper towels to drain.  Dip in granulated or confectioners sugar.