Swedish Rosettes

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READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix egg yolk, 2 tablespoons of sugar, milk and flour together to form a smooth batter.
  • Place the rosette iron in the oil and heat oil to 180 C; remove iron.
  • Dip the hot iron into batter and hold it over the hot oil for a moment so that the batter firms up a bit.
  • Fry the rosette in the hot oil until golden brown, approximately 1 minute.
  • Push the rosette from the iron with a fork and drain on paper towel.
  • Heat the iron in the oil again before making the next rosette.
  • Dip the cooled rosettes in granulated sugar.
  • Rosettes keep in a cool place for 8-10 days, and you can also freeze them for up to 2 months.
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