ROSETTES I
Cook this on a rosette iron, then sprinkle with sugar.
Provided by Pat Kersteter
Categories World Cuisine Recipes European Scandinavian
Time 1h45m
Yield 30
Number Of Ingredients 8
Steps:
- Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.
- Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
- Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
- Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.
- Reheat iron 1 minute; make next rosette.
- Sprinkle rosettes with confectioners' sugar.
Nutrition Facts : Calories 560.9 calories, Carbohydrate 8.2 g, Cholesterol 13.1 mg, Fat 59.2 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 7.8 g, Sodium 27.5 mg, Sugar 4.9 g
TRADITIONAL FRIED ROSETTES PASTRY
Rosettes are delicate fried pastries common throughout the world. This easy, traditional recipe is simply made with eggs, sugar, milk, flour, and oil.
Provided by Barbara Rolek
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Place 3 inches of canola oil in a deep fryer or deep, heavy-bottomed saucepan, and heat to 375 F, using a candy/frying thermometer clipped to the pot. Attach the desired rosette shapes to your handle (some handles can accommodate 2 rosette shapes).
- While oil is heating, prepare the batter. In a medium bowl, add sugar to eggs and whisk to combine.
- Add milk and whisk to combine.
- Measure the flour correctly and whisk together with the salt.
- Transfer to the bowl with eggs and milk and beat until smooth. Add the vanilla and mix again. (The consistency should be that of heavy cream. If it is too thick, add a little milk. If the batter is too thick, the rosettes will not be crisp.)
- When ready to fry, immerse the rosette iron with attached shape(s) into the hot oil until thoroughly heated (1 minute or so). Lift iron out, shaking off excess fat and blotting onto a paper towel. Dip into prepared batter only to the depth of the form, not over the top as the excess batter will have to be scraped off after frying in order to take the rosette off the form.
- Dip forms into the hot oil. When foamy bubbling stops and/or rosettes are a golden brown, lift iron out of oil, allowing excess oil to drain off back into the fryer or saucepan.
- Remove the rosettes using a skewer to push them off or tap the back side of the rosette forms with a wooden spoon. Drain rosettes open side down on paper towels so excess oil will run out.
- Dip the rosette iron into the hot fat, blot lightly on paper towels and then dip into the batter. Continue in this manner until all the batter is used up. Dust the rosettes with confectioners sugar while still warm or when cool, or just before serving.
- Serve and enjoy.
Nutrition Facts : Calories 173 kcal, Carbohydrate 10 g, Cholesterol 33 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, Sodium 66 mg, Sugar 2 g, Fat 13 g, ServingSize 3 dozen (12 servings), UnsaturatedFat 0 g
ROSETTES
These traditional deep-fried favorites are crisp and delicious with a delicate, lacy look. Dipping the edges into icing helps defines the beautiful pattern. —Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, beat eggs and sugar; stir in milk and vanilla. Combine flour and salt; gradually add to batter until smooth., Heat 2-1/2 in. of oil to 375° in a deep-fat fryer or electric skillet. Place rosette iron in hot oil, then dip in batter, three-fourths up the sides of iron (do not let batter run over top of iron). Immediately place in hot oil; loosen rosette with fork and remove iron. , Fry rosettes, a few at a time, until golden brown, 1-2 minutes on each side. Remove to paper towel-lined wire racks. Repeat with remaining batter. , For icing, combine the confectioners' sugar, vanilla and enough water to achieve a dipping consistency. Dip edges of rosettes into icing; let dry on wire racks.
Nutrition Facts : Calories 50 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 18mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
ROSETTES
I'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 for 3 minutes or until lightly browned.
Provided by dojemi
Categories Dessert
Time 1h10m
Yield 42 rosettes, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- 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 on absorbent paper.
- 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 from two to three minutes or until active bubbling ceases.
- Invert iron over fat to drain fat off, then remove rosette from iron 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.
- If rosette does not drop off form easily, rap the form sharply with a knife handle to jar it loose.
- While still warm, sprinkle with confectioners sugar.
- Crevices may also be filled with raspberry jam (or your favorite) prior to coating with the sugar.
UKRAINIAN ROSETTES (FRIED COOKIES)
Make and share this Ukrainian Rosettes (Fried Cookies) recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 17m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat the eggs and the egg yolks together.
- Beat in the sugar, butter and salt.
- add enough flour to make medium soft dough that is easy to handle.
- Knead lightly in the bowl to incorporate the flour.
- Cover and let the dough stand for 10 minutes.
- Roll very thin, about 1/8 inch or thinner, using a small amount of dough at a time.
- Cut into circles with small cooky cutters of two different sizes, about 1 1/2 and 1 inch in diameter.
- Place 2 circles of the same size one over the other, and top them with a smaller circle.
- Press the centers together tightly with the blunt button point of a knitting needle, or with a finger tip.
- The knitting needle is preferred as the finger tip leaves a large depression, making the fried rosettes hard in the center.
- Make 5 even slits on the outer edge of the circles to form petals.
- These petals will curl up in frying, giving a rosette shape.
- Fry, a few at a time, in deep fat (375 degrees F) until delicately browned.
- Drain on absorbent paper.
- sprinkle with the confectioners' sugar.
- Just before serving, place the candied cherry, cut in half, or a dab of red jelly, in the hollow of each rosette.
Nutrition Facts : Calories 208, Fat 6.1, SaturatedFat 2.5, Cholesterol 173.8, Sodium 148.7, Carbohydrate 29.5, Fiber 1, Sugar 1.6, Protein 7.7
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