1/7 Photos of Rosettes
1 hr 10 mins
I've been making these for years. They are delicate and delicious. I've never counted how many this recipe makes, but it does make quite a few. Cook time is aproximate......each rosette should be cooked for 3 minutes or until lightly browned.
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Units: US | Metric
- 1Add sugar to slightly beaten eggs, then add milk.
- 2Sift flour before measuring, then together with salt.
- 3Stir into first mixture until batter is smooth and about the consistency of heavy cream.
- 4Add flavoring.
- 5Heat fat or oil to 370°F in a deep kettle.
- 6If you do not have a thermometer, put a small piece of bread into fat and count to sixty.
- 7Bread should brown.
- 8Dip your iron into hot fat to heat it and drain excess fat on absorbent paper.
- 9Dip heated iron into batter to about 3/4 its height.
- 10If iron is properly heated and drained the batter will coat the iron.
- 11If batter does not adhere the iron is too cool or greasy.
- 12Plunge batter-coated iron quickly into the hot fat and cook from two to three minutes or until active bubbling ceases.
- 13Invert iron over fat to drain fat off, then remove rosette from iron onto absorbent paper, inverting rosette to drain completely.
- 14Your rosette should be crisp as soon as it is slightly cool.
- 15If it is not, your fat may be too cool.
- 16If rosette does not drop off form easily, rap the form sharply with a knife handle to jar it loose.
- 17While still warm, sprinkle with confectioners sugar.
- 18Crevices may also be filled with raspberry jam (or your favorite) prior to coating with the sugar.
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Nutritional Facts for Rosettes
Serving Size: 1 (41 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 82.1
- Calories from Fat 18
- Total Fat 2.0 g
- Saturated Fat 0.8 g
- Cholesterol 45.7 mg
- Sodium 84.4 mg
- Total Carbohydrate 11.6 g
- Dietary Fiber 0.3 g
- Sugars 0.9 g
- Protein 3.3 g