- Cooking Time: 75
- Preparation Time: 10
BackstoryI've been making these for years. They are delicate and delicious. I've never counted how many this recipe makes, but it does make quite a few. Cook time is aproximate......each rosette should be cooked approx 3 minutes or until lightly browned.
One year I left these on the counter and went to midnight mass. When I got home they were all gone! What happened you ask? Sager happened! He was our Belgian Shepherd, and was hiding in the bathroom. He would go there when he knew he had done something wrong. We're just thankful he didn't get sick! There were 10 dozen!!!
- 2 eggs
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1 cup milk
- 1 cup flour
- 1 tablespoon lemon extract
- confectioners' sugar, for coating
- Add sugar to slightly beaten eggs, then add milk.
- Sift flour before measuring, then together with salt.
- Stir into first mixture until batter is smooth and about the consistency of heavy cream. Add flavoring.
- Heat fat or oil to 370°F in a deep kettle. If you do not have a thermometer, put a small piece of bread into fat and count to sixty. Bread should brown.
- Dip your iron into hot fat to heat it and drain excess fat. Dip heated iron into batter to about 3/4 its height. If iron is properly heated and drained the batter will coat the iron. If batter does not adhere the iron is too cool or greasy.
- Plunge batter-coated iron quickly into the hot fat and cook for about 30 seconds. If rosette does not drop off form easily, then push rosette off the iron using a fork or sharp knife. Fry about 1 minute more and flip over to cook other side.
- When brown and crisp looking, remove rosette from oil onto absorbent paper, inverting rosette to drain completely. Your rosette should be crisp as soon as it is slightly cool. If it is not, your fat may be too cool.
- While still warm, sprinkle with confectioners sugar. Crevices may also be filled with raspberry jam (or your favorite) prior to coating with the sugar.