Swedish Rosettes Struvor Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelMedium
Health IndexJust EnjoyServings6
Main IngredientSugar
Ingredients
| Shortening or cooking oil for deep fat frying | ||
| 2 eggs plus 1 egg yolk | ||
| Light cream | 3/4 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Flour | 1 Cup (16 tbs), sifted | |
| Salt | 1/4 Teaspoon | |
| Sifted confectioners' sugar | ||
Directions
Begin heating fat in a deep fryer over moderate heat; insert deep fat thermometer.
Beat eggs, cream, and sugar just to blend; sprinkle in flour and salt, a little at a time, and beat until smooth.
When fat reaches 355-65° F. heat rosette iron by submerging in the hot fat about 10 seconds.
Lift out, shake off excess fat, and dip iron carefully into batter so that its top is exactly level with that of the batter—any deeper and you won't be able to get the rosette off the iron.
Plunge batter-coated iron into fat and, as soon as batter starts to "puff," gradually lift out iron so that rosette will slip back into fat.
When lightly brown on one side, flip gently with a fork to brown other side.
Lift rosette out with a fork or slotted spoon and drain on paper toweling.
Repeat with remaining batter, reheating iron for each rosette and never frying more than 2 rosettes at a time and keeping fat as near to 355-65° F. as possible.
Spread rosettes out in a single layer on several thicknesses of paper toweling to cool.
Dust with confectioners' sugar and serve.
These are best eaten the day they're made, but if stored airtight, they will keep fairly well about a week.
Beat eggs, cream, and sugar just to blend; sprinkle in flour and salt, a little at a time, and beat until smooth.
When fat reaches 355-65° F. heat rosette iron by submerging in the hot fat about 10 seconds.
Lift out, shake off excess fat, and dip iron carefully into batter so that its top is exactly level with that of the batter—any deeper and you won't be able to get the rosette off the iron.
Plunge batter-coated iron into fat and, as soon as batter starts to "puff," gradually lift out iron so that rosette will slip back into fat.
When lightly brown on one side, flip gently with a fork to brown other side.
Lift rosette out with a fork or slotted spoon and drain on paper toweling.
Repeat with remaining batter, reheating iron for each rosette and never frying more than 2 rosettes at a time and keeping fat as near to 355-65° F. as possible.
Spread rosettes out in a single layer on several thicknesses of paper toweling to cool.
Dust with confectioners' sugar and serve.
These are best eaten the day they're made, but if stored airtight, they will keep fairly well about a week.
Chef
