Swedish 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.

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.

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

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.

SCANDINAVIAN ROSETTES

Steps:

• Whisk together eggs, granulated sugar, milk, and vanilla in a large bowl, then add flour and salt, whisking, until just combined (do not overmix, or cookies will blister).
• Heat oil in a 3- to 4-quart heavy saucepan with rosette iron in it until thermometer registers 370 to 375°F. Carefully lift out iron, letting oil drip off into pan. Dip all but top edge of iron into batter 3 seconds, then submerge iron in oil and fry (batter adhering to iron) until golden, 35 to 40 seconds (do not let go of iron; cookie will shatter if it hits bottom of saucepan). Lift out iron, letting oil drip off, and, working over paper towels, carefully pry off rosette with a fork. Let rosette drain, hollow side down, on paper towels, then make more rosettes in same manner, heating iron in oil 10 seconds before dipping it into batter each time.
• Dust rosettes with confectioners sugar before serving.
• Available at some specialty bakeware shops and Sweet Celebrations (800-328-6722).