Directions: |
Directions:Firmly whisk together the eggs, sugar, extract (if using), and milk. Sift together the flour and salt then whisk into the liquid until incorporated into a batter the texture of heavy cream. If time allows, refrigerate for two hours.
Note: While this step isn't absolutely necessary, your rosettes will be crispier if you let the batter rest for this period.
Heat 2" to 3" of canola oil in a large, heavy frying pan over medium-high heat to between 360 F and 365 F. Once the oil has reached heat, submerge the rosette iron into the oil to quickly heat it. Pour your batter into a shallow 9-inch cake pan. This will make it easier for you to dip the rosettes.
Note: If your oil is too hot or too cold, the batter will not adhere to the rosette iron.
Before dipping your first rosettes, take a deep breath and remember the Scandinavian baker's wise adage: "I dedicate my first batch to the Norse gods." When working with specialty irons, like rosette, krumkake, or goro irons, it often takes even experienced cooks a try or two to get the iron properly heated before the cookies come out perfectly!
Carefully dip the heated rosette iron into the batter so that the batter covers the bottoms and sides of the iron but does not cover the tops. Why?...If you get over-eager and dunk the rosette iron in too far, like this, you end up with This. If the batter fries itself over the top of the iron, it can be almost impossible to remove without breaking the cookie (although sometimes you can rescue one by quickly using a knife to push the batter away from the top). The Norse gods will love you. However…It's better to lightly and swiftly dip the iron properly into the batter, and then plunge the batter-covered rosette iron into the pan, completely submerging it in the oil. You'll know that you've done it properly when the sides of the cookie almost immediately flare out away from the iron.
Within a minute you will be able to use a knitting needle or chopstick to slip the rosette off the iron into the oil. Fry for a few seconds …And then flip over and allow the other side to fry until lightly brown.
Remove from pan with your knitting needle/chopstick or tongs and allow to drain and cool, inverted with the hollow side down, on paper towels.
After the rosettes have cooled, sprinkle with powdered sugar and cinnamon and serve. Store leftovers in an airtight container. Rosettes freeze beautifully as well. Omit sprinkling them with the sugar and cinnamon, freeze for up to two months, defrost, and pop into the oven to warm before serving with powdered sugar and cinnamon. |
This recipe for Grandma Mandy's Rosettes is from