Rosette Cookiesswedish Rosettes Recipes

ROSETTES I

Steps:

• Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.
• Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
• Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
• Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.
• Reheat iron 1 minute; make next rosette.
• Sprinkle rosettes with confectioners' sugar.

ROSETTES

Steps:

• In a small bowl, beat eggs and sugar; stir in milk and vanilla. Combine flour and salt; gradually add to batter until smooth., Heat 2-1/2 in. of oil to 375° in a deep-fat fryer or electric skillet. Place rosette iron in hot oil, then dip in batter, three-fourths up the sides of iron (do not let batter run over top of iron). Immediately place in hot oil; loosen rosette with fork and remove iron. , Fry rosettes, a few at a time, until golden brown, 1-2 minutes on each side. Remove to paper towel-lined wire racks. Repeat with remaining batter. , For icing, combine the confectioners' sugar, vanilla and enough water to achieve a dipping consistency. Dip edges of rosettes into icing; let dry on wire racks.

SWEDISH ROSETTES.. RECIPE FROM MY SISTER ELLYN

Steps:

• 1. Gather the rosette irons,you want to use. Combine eggs, sugar, and salt, beat well. Add remaining ingredients, beat till smooth.
• 2. Heat rosette iron in deep hot oil (350-375) for two minutes. Drain excess oil from iron; dip into batter to 1/4 inch from the top,then immediately into hot oil. fry rosette till golden, 10-30 seconds. Lift out, tip upside down to drain oil back into pan.
• 3. If the rosette did not drop off iron when frying...use a fork to push off iron onto a rack over paper towels. Reheat iron again in the oil..make another rosette Stir batter from time to time as you will get a little oil in it.
• 4. Sprinkle rosettes with powdered sugar when dry and cool. Put in a pretty bowl and cover with saran wrap. Till ready to serve your guests. The pretty green bowl was made by my sister(Ellyn),and her husband(NORM) and was given to me as a Christmas present(filled with rosettes)about 1965. They had a plastic factory and this was one of there first items they produced.

ROSETTE COOKIES/SWEDISH ROSETTES

Steps:

• Have ready: a jelly roll pan lined with several layers of paper toweling; powdered sugar in a shaker or sieve.
• Whisk eggs, milk, sugar and salt together. Sprinkle in flour a little at a time. Beat until smooth. Let batter sit for 30 minutes.
• Heat 3 - 4" of oil in a small, deep pan to 365°F.
• Stir batter.
• Heat rosette iron by submerging in hot oil for 10 seconds.
• Lift out, shake off excess oil and dip immediately into batter just so the top edge of the iron is even with the surface of the batter. If you dip it too far, the rosette won't come off the iron.
• Plunge the coated iron into the hot oil. Don't let the iron touch the sides or bottom of the pan.
• As soon as the batter puffs, gently pull the iron out. The rosette should slip back into the oil.
• When lightly browned, carefully lift out with a fork or slotted spoon and place on paper toweling to drain.
• Reheat iron and proceed with remaining batter. You'll have to work very quickly. The frying only takes a few seconds.
• Don't be tempted to fry more than two at a time. It will cool the oil too much and you'll get flabby, greasy rosettes. The oil should not go below 355°F.
• After you've fried a few, dust them with powdered sugar.

ROSETTES RECIPE

Steps:

• Gather the ingredients.
• In a medium bowl , whisk together the eggs, milk, and vanilla extract until well combined.
• Sift together the flour, granulated sugar, and salt.
• Whisk the dry ingredients into the wet ingredients until well combined. The batter should have the consistency of heavy cream. Refrigerate, covered, for two hours so the batter can fully hydrate. Also, this will assure crispier cookies.
• If using a double-prong iron, use a medium, heavy-duty deep skillet, preferably straight sided, or other medium deep heavy-duty pot. If using a single-prong iron, use a small heavy-duty deep skillet, preferably straight sided, or other small deep heavy-duty pot. Heat 2- to 2 1/2-inches of oil on medium-high heat until it reaches 360 F to 365 F.
• Pour the batter into a shallow 9-inch cake pan or pie plate. This will make it easier to dip the rosette iron. Submerge the rosette iron into the hot oil to heat for 15 seconds.
• Blot the iron molds on paper towels to remove excess oil.
• Carefully dip the heated rosette iron into the batter so that the batter covers the bottom and comes halfway up the sides of the iron, but does not cover the top.
• Submerge the batter-coated iron completely in the oil (the oil will bubble), being sure not to touch the bottom of the pot. Within 30 to 45 seconds, you will be able to remove the rosette from the iron using a metal or wooden or chopstick.
• Continue to fry until the rosette is golden brown and crisp, about 30 seconds more. Flip the rosette over, if necessary, to allow the other side to become lightly brown.
• Remove from pan with your chopstick and allow to drain and cool, inverted with the hollow side down on paper towels. Repeat the process until all the rosettes are fried, being sure the oil is at the proper temperature, and that the irons are heated in the oil and blotted on paper towels each time before dipping into the batter.
• Sift the confectioners' sugar and the cinnamon together. After the rosettes have cooled, sprinkle with the cinnamon-sugar mixture and serve.

SWEDISH ROSETTES

Steps:

• 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.