Rosettes Recipe
Summary
MethodBaked
Ingredients
| 1/2 cup Gold Medal Flour | ||
| Sugar | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Milk or water | 1/2 Cup (16 tbs) | |
| 1 egg, slightly beaten | ||
| Vegetable oil | 1 Tablespoon | |
| Confectioners' sugar | ||
Directions
Measure flour by dipping method or by sifting.
Blend dry ingredients together.
Mix remaining ingredients; stir in.
Strain mixture.
Heat rosette iron in hot fat (400°) 3" deep in small saucepan.
Tap off excess fat on absorbent paper.
Dip into batter until 2/3 covered.
Immerse in hot fat.
Fry until delicately browned.
Remove; tip upside-down to drain.
Push off rosette.
Heat iron in fat again; repeat process.
If iron is too cool, batter will slip off into fat; if iron is too hot, batter will stick.
Stir batter each time before dipping in iron.
Sprinkle rosettes with confectioners' sugar.
Store rosettes in single layers in waxed paper-lined boxes.
Blend dry ingredients together.
Mix remaining ingredients; stir in.
Strain mixture.
Heat rosette iron in hot fat (400°) 3" deep in small saucepan.
Tap off excess fat on absorbent paper.
Dip into batter until 2/3 covered.
Immerse in hot fat.
Fry until delicately browned.
Remove; tip upside-down to drain.
Push off rosette.
Heat iron in fat again; repeat process.
If iron is too cool, batter will slip off into fat; if iron is too hot, batter will stick.
Stir batter each time before dipping in iron.
Sprinkle rosettes with confectioners' sugar.
Store rosettes in single layers in waxed paper-lined boxes.
Chef
