Saturday, January 10, 2009

Swedish Rosettes

Shirlene made these and brought them over one morning. They look beautiful and taste delicious. My kids compared them to carnival funnel cakes.

2 large eggs
1 cup milk
1 cup unsifted flour
1 tablespoon granulated sugar
2 teaspoons vanilla extract

In a medium bowl, combine eggs and milk. With fork or wire whisk, mix well. Stir in flour, sugar and vanilla extract; blend until smooth. Cover with plastic wrap. Refrigerate one hour or overnight.

In a 5-quart Dutch oven, heat 2 quarts vegetable oil to 365 degrees F on a candy thermometer. Attach selected iron to handle. Dip iron into hot oil for 15 seconds; drain slightly on paper towel. Dip lower part of hot iron into batter, letting excess drip back into bowl. (Do not get batter on top of iron.)

Dip iron into hot oil; as batter becomes cooked, it will loosen and drop into oil. Cook until golden on one side; turn and cook on other side. Repeat. As pastries turn golden, remove with a slotted spoon and drain on paper towels.

Pastries may be sprinkled with confectioners' sugar or cinnamon-sugar. Tart shells may be filled with sweet or savory fillings.

Here is a picture of a Swedish Rosette Cooking Set. You can buy them on E-bay and Amazon.

1 comment:

celia said...

I am not able to get the rosettes to come off the iron without coming all to pieces. What am I doing wrong?