Rosettes - Skoenlapper en blommetjie waffels
Rosettes are special crisp, tender pastries that are traditional in Scandinavia. One of my dad's aunts made the best rosettes in the world. I still remember her bringing me a box of these wonderful treats my first year away from home at college.
Prep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 17 minutes
Yield: Makes about 36 rosettes
Ingredients:
•2 eggs
•1 tablespoon sugar
•1/4 teaspoon salt
•1 cup flour
•1 cup whole milk
•1 teaspoon vanilla
•peanut oil for deep frying
•1 cup sugar
•2 teaspoons cinnamon
Preparation:
Beat eggs slightly. Add 1 tablespoon sugar and salt. Add flour and milk alternately, blending until smooth. Stir in vanilla. The batter should be about as thick as pancake batter. If it isn't, add more flour, a tablespoon at a time. If it is too thick, add a teaspoon of milk at a time.
Heat 3" of oil in a deep fryer to 365 degrees. (A deep frying thermometer is very helpful, and I highly recommend it.) Place a rosette iron in the hot oil for 60 seconds. There's no way to take the temperature of the iron; it just has to be hot.
Dip the hot iron into the batter, making sure NOT to let the batter run over the top of the iron. If you do, the rosette will be impossible to remove. Immerse the coated iron in the hot fat and fry 25-30 seconds until light brown. Slip off onto a paper towel.
On large plate, combine 1 cup sugar and cinnamon and mix well. Dip rosettes in this mixture while still warm. You can also sprinkle them with powdered sugar. Don't skip this step - the cookies aren't really sweetened until they're coated in some kind of sugar!
