Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
- 2 large eggs
- 2 tsp. vanilla sugar (or 2 tsp. white sugar plus 1 tsp. favorite flavored extract)
- 1 cup milk
- 1 cup flour
- 1/4 tsp. salt
- Canola oil for frying
Firmly whisk together the eggs, sugar, extract (if using), and milk. Sift together the flour and salt, then whisk into the liquid until incorporated into a batter the texture of heavy cream. If time allows, refrigerate for two hours (Note: While this step isn't necessary, your rosettes will be crispier if you let the batter rest for this period).
Heat 2" to 3" of canola oil in a deep fryer or in a large, heavy frying pan over medium-high heat to between 360º and 365º. Once the oil has reached heat, submerge the rosette iron into the oil to quickly heat it. Pour your batter into a shallow square pan or container (this will make it easier for you to dip the rosettes).
Carefully dip the heated rosette iron into the batter so that the batter covers the bottoms and sides or the iron but does not cover the tops. Dip the batter-covered rosette iron into the pot, completely submerging it in the oil.
Allow the rosettes to fry until golden brown, using a knife edge to scrape off any excess batter formed at the top. While browning, your rosettes may voluntarily fall off of the iron into the oil. If so, simply fry them on each side for a few seconds until brown, then remove from pan with tongs or a chopstick.
If your rosettes have stuck to the iron while browning, use the knife to gently pry them away from the iron on to paper towels. Invert and cool.
After the cookies have cooled, you can either store them in an airtight container or freeze them for later use. Immediately before serving, sprinkle with powdered sugar (and cinnamon, if desired).
Yield: 40 Scandinavian rosette cookies