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Swedish Rosettes Struvor Recipe
|Shortening/Cooking oil||2 Cup (32 tbs) (For Deep Fat Frying)|
|Light cream||3⁄4 Cup (12 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Sifted flour||1 Cup (16 tbs)|
|Sifted confectioners' sugar||1 Ounce|
Calories 861 Calories from Fat 708
% Daily Value*
Total Fat 80 g123.3%
Saturated Fat 23.7 g118.3%
Trans Fat 9 g
Cholesterol 134.6 mg
Sodium 118.6 mg4.9%
Total Carbohydrates 33 g10.9%
Dietary Fiber 0.56 g2.3%
Sugars 15.9 g
Protein 5 g10.6%
Vitamin A 8.4% Vitamin C 0.3%
Calcium 3.7% Iron 7.8%
*Based on a 2000 Calorie diet
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.