Dessert Rosette Recipe

Posted by Grandma Jeanne on February 10, 2007

Rosettes have a crisp, flaky texture and are so good. They usually are made around the Christmas holidays. Most people dust them with powdered sugar.

2 eggs, slightly beaten
2 teaspoons sugar
1/4 teaspoon salt
1 cup milk
1 cup flour
1 tablespoon lemon extract

Add sugar to slightly beaten eggs.

Add milk.

Sift flour before measuring and then sift together with salt.

Stir into first mixture, and beat until smooth (about the consistency of heavy cream).

Add flavoring.

Dip iron into hot fat, in a deep kettle, to heat it. Then drain excess fat on brown paper. Fat should be hot enough to brown a piece of bread while counting to 60.

Dip heated iron in batter to not more than 3/4 of its height. If only a thin layer of batter adheres to the iron, dip it again until a smooth layer forms. It will be partly cooked from the heat of the iron.

Plunge batter-coated iron quickly into the hot fat, and cook from 2 to 3 minutes (until active bubbling ceases.)

Remove from iron, and drain on brown paper.

If your rosettes are not crisp, the batter is too thick and should be diluted with milk.

While still warm, dip in powdered sugar.