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Rosettes Recipe

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This recipe for Rosettes is from Mrs. Winslow's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons granulated sugar
1 teaspoon salt
2 eggs
2 tablespoons vegetable oil
1 cup water or milk
1 cup all-purpose flour
Vegetable oil
Powdered sugar
Directions:
Directions:
Blend dry ingredients together. Mix remaining ingredients and stir into dry ingredients. Heat rosette iron in 3 inches of 375º hot oil. Dip iron into batter two-thirds covered. Immerse in hot fat. Fry until delicately browned. Remove and tip upside down to drain. Push off the rosette. Repeat. If iron is too cool, batter will slip off into fat. If iron is too hot, batter will stick. Sprinkle rosettes with powdered sugar.

Some helpful tips for making rosette cookies:
- Use a thermometer specifically made for high oil temperatures. A deep fry thermometer that can remain in the oil works best.
- Use oil that will withstand the high temperature for prolonged periods of time, such as canola or peanut oils.
- Season the irons before using for the first time - place in 350°F oil for about 15 minutes.
- To make crispier rosettes, refrigerate the batter at least 2 hours before using.
- Do not cover entire mold with batter, or the cookie will stick to the mold. Batter should cover ¾ of the mold.
- Rosettes can be stored in airtight containers for months. They also can be frozen, ready for any occasion. If needed, re-crisp in minutes in a 300°F oven.

 

 

 

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