Rosette Cookies Food

ROSETTES I

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.

ROSETTE COOKIES/SWEDISH ROSETTES

Steps:

• Have ready: a jelly roll pan lined with several layers of paper toweling; powdered sugar in a shaker or sieve.
• Whisk eggs, milk, sugar and salt together. Sprinkle in flour a little at a time. Beat until smooth. Let batter sit for 30 minutes.
• Heat 3 - 4" of oil in a small, deep pan to 365°F.
• Stir batter.
• Heat rosette iron by submerging in hot oil for 10 seconds.
• Lift out, shake off excess oil and dip immediately into batter just so the top edge of the iron is even with the surface of the batter. If you dip it too far, the rosette won't come off the iron.
• Plunge the coated iron into the hot oil. Don't let the iron touch the sides or bottom of the pan.
• As soon as the batter puffs, gently pull the iron out. The rosette should slip back into the oil.
• When lightly browned, carefully lift out with a fork or slotted spoon and place on paper toweling to drain.
• Reheat iron and proceed with remaining batter. You'll have to work very quickly. The frying only takes a few seconds.
• Don't be tempted to fry more than two at a time. It will cool the oil too much and you'll get flabby, greasy rosettes. The oil should not go below 355°F.
• After you've fried a few, dust them with powdered sugar.

ROSETTES

Steps:

• In a mixing bowl, beat eggs and sugar; stir in milk and vanilla.
• Combine flour and salt; add to batter and beat until smooth.
• Heat 3 inches of oil to 365 F in a pan or deep fryer.
• Place rosette iron in hot oil, drain, then dip in batter, three-fourths up on sides of iron (do not let batter run over top of iron). Immediately place into hot oil; loosen rosette with fork and remove iron. Fry 1 to 2 minutes per side or until golden. Remove to a wire rack covered with paper towel. Repeat with remaining batter, being sure to reheat rosette iron each time.
• Sprinkle cooled cookies with powdered sugar and store in a tightly sealed container.

ROSETTES RECIPE

Steps:

• Gather the ingredients.
• In a medium bowl , whisk together the eggs, milk, and vanilla extract until well combined.
• Sift together the flour, granulated sugar, and salt.
• Whisk the dry ingredients into the wet ingredients until well combined. The batter should have the consistency of heavy cream. Refrigerate, covered, for two hours so the batter can fully hydrate. Also, this will assure crispier cookies.
• If using a double-prong iron, use a medium, heavy-duty deep skillet, preferably straight sided, or other medium deep heavy-duty pot. If using a single-prong iron, use a small heavy-duty deep skillet, preferably straight sided, or other small deep heavy-duty pot. Heat 2- to 2 1/2-inches of oil on medium-high heat until it reaches 360 F to 365 F.
• Pour the batter into a shallow 9-inch cake pan or pie plate. This will make it easier to dip the rosette iron. Submerge the rosette iron into the hot oil to heat for 15 seconds.
• Blot the iron molds on paper towels to remove excess oil.
• Carefully dip the heated rosette iron into the batter so that the batter covers the bottom and comes halfway up the sides of the iron, but does not cover the top.
• Submerge the batter-coated iron completely in the oil (the oil will bubble), being sure not to touch the bottom of the pot. Within 30 to 45 seconds, you will be able to remove the rosette from the iron using a metal or wooden or chopstick.
• Continue to fry until the rosette is golden brown and crisp, about 30 seconds more. Flip the rosette over, if necessary, to allow the other side to become lightly brown.
• Remove from pan with your chopstick and allow to drain and cool, inverted with the hollow side down on paper towels. Repeat the process until all the rosettes are fried, being sure the oil is at the proper temperature, and that the irons are heated in the oil and blotted on paper towels each time before dipping into the batter.
• Sift the confectioners' sugar and the cinnamon together. After the rosettes have cooled, sprinkle with the cinnamon-sugar mixture and serve.

ROSETTES

Steps:

• Pour milk into a small bowl and add the seeds scraped from the vanilla bean. Whisk to combine. In a bowl, combine the sugar, salt, cardamom and flour. Add the eggs, alternating with the milk. Whisk until smooth and thick. Let the batter stand for at least 30 minutes or refrigerate overnight.
• Heat the oil in a 4-quart saucepan over medium high heat until a deep frying thermometer registers 375 degrees F.
• Attach the rosette iron to its handle. Carefully dip the iron into the oil for 2 to 3 minutes. Blot with paper towel. Always reheat the rosette iron before dipping into the batter.
• Dip the hot iron into the batter up to the top edge. Do not allow the batter to coat the top of the iron. Submerge the iron in the hot oil and cook the rosette until lightly browned. Remove from the oil and gently remove the rosette from the iron, using a fork if necessary. If rosette pops out of the iron and falls into the oil, use tongs to retrieve it.
• Drain rosettes on paper towels. Sprinkle the rosettes with the confectioners' sugar before serving.

ROSETTES

Steps:

• Make the rosette iron hot by dipping it in hot oil.
• Dip iron in batter.
• Dip iron in hot oil again and in about 30 seconds, gently pry batter off the iron with a fork until it falls away from the iron into the hot oil.
• Fry until light golden brown.
• Remove from oil and drain on paper towel.
• When cool sprinkle with icing sugar.

ROSETTES

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.

ROSETTES

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.

UKRAINIAN ROSETTES (FRIED COOKIES)

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.

ROSETTES

Steps:

• In deep medium bowl, beat granulated sugar, the salt and eggs with electric mixer on medium speed. Beat in 2 tablespoons oil, the water and flour until smooth. In 3-quart saucepan, heat oil (2 to 3 inches) to 400°F.
• Heat rosette iron by placing in hot oil 1 minute. Tap excess oil from iron on paper towels. Dip hot iron into batter just to top edge (don't go over top). Fry about 30 seconds or until golden brown. Immediately remove rosette; invert onto paper towels to cool. (If rosette is not crisp, batter is too thick; stir in a small amount of water or milk.)
• Heat iron in hot oil and tap on paper towels before making each rosette. (If iron is not hot enough, batter will not stick.) Sprinkle with powdered sugar just before serving or drizzle with chocolate glaze.
• To make chocolate glaze, in 2-cup microwavable measuring cup, place chocolate chips, butter and corn syrup. Microwave uncovered on Medium 1 to 2 minutes or until chocolate can be stirred smooth. Drizzle glaze over rosettes.