photo by Sweetiebarbara
- Ready In:
- 1hr 10mins
- 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.
Questions & Replies
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I love Rosettes. I lost my recipe and found this one. (Thank you for posting it and thank you RecipeZaar!) I am sure it is the one I have used many times, years ago. It was such fun making these. It took me at least 2 hours to do them all. It made a full large tin. It had been so many years since I had made them, that it took me a while to get the temperature just right, but after that, it was a breeze. Except for the first 3, they turned out perfectly. I particularly liked the detailed instructions. I dusted them with confectioners sugar as I have done in the past, and then decided to try the raspberry jam. Yummmmmm! I could not resist taking that final picture, to show they were not poison. I believe the raspberry jam should be done close to eating, as they could get soggy. Thank you so much for posting this recipe.
My mother-in-law used to make these over 20 years ago when I first met my husband. I just inherited her rosette irons & needed a recipe that explained how to make them. Thank you! They are wonderful. BTW, rosenkuchen is a Danish filled with any number of ingredients including hazelnut, custard, nuts, raisins, etc. We used to buy similar Danish in Solvang at the Mortensen's Bakery & they called it "Butter Ring". Delicious stuff.