Recipe by dojemi
READY IN: 1hr 10mins
SERVES: 10-12




  • Add sugar to slightly beaten eggs, then add milk.
  • Sift flour before measuring, then together with salt.
  • Stir into first mixture until batter is smooth and about the consistency of heavy cream.
  • Add flavoring.
  • Heat fat or oil to 370°F in a deep kettle.
  • If you do not have a thermometer, put a small piece of bread into fat and count to sixty.
  • Bread should brown.
  • Dip your iron into hot fat to heat it and drain excess fat on absorbent paper.
  • Dip heated iron into batter to about 3/4 its height.
  • If iron is properly heated and drained the batter will coat the iron.
  • If batter does not adhere the iron is too cool or greasy.
  • Plunge batter-coated iron quickly into the hot fat and cook from two to three minutes or until active bubbling ceases.
  • Invert iron over fat to drain fat off, then remove rosette from iron onto absorbent paper, inverting rosette to drain completely.
  • Your rosette should be crisp as soon as it is slightly cool.
  • If it is not, your fat may be too cool.
  • If rosette does not drop off form easily, rap the form sharply with a knife handle to jar it loose.
  • While still warm, sprinkle with confectioners sugar.
  • Crevices may also be filled with raspberry jam (or your favorite) prior to coating with the sugar.