These delicate cookies are very popular in Scandinavia, especially in Norway and Sweden. Rosettes are made from a thin batter that is fried using specially shaped irons
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.2 eggs
2 tsp sugar
1/4 tsp salt
1 cup milk
1 cup all-purpose flour
Oil for deep-frying
Powdered sugar
Combine the eggs, sugar, salt and milk. Whisk well. Add the flour little at a time, and beat until very smooth. Let stand for 30 minutes.
Heat the oil to 365 degrees F
Dip a rosette iron into the hot oil for about 30 seconds. Remove the iron, shake off excess oil and immediately dip it into the batter. Make sure the batter covers only 3/4 of the mold. The batter should not run over the edges or the rosette will not come off the iron. Immerse the coated iron into the hot oil and fry 20-25 seconds. After rosette begins to brown, lift the iron, turn the pastry over and let it cook for few more second.
into the hot oil for about 30 seconds. Remove the iron, shake off excess oil and immediately dip it into the batter. Make sure the batter covers only 3/4 of the mold. The batter should not run over the edges or the rosette will not come off the iron. Immerse the coated iron into the hot oil and fry 20-25 seconds. After rosette begins to brown, lift the iron, turn the pastry over and let it cook for few more second.Remove from oil with a slotted spoon and drain on a paper towel. Dust with the powdered sugar.
Adapted from SCANDINAVIAN COOKING by Beatrice Ojakangas
As ir jas dariau pora kart.
ReplyDeletetik nesuprantu, pirmu kartu lyg ir taip nesijuto, bet antru kartu tai labai prisigere aliejaus, kazi ka galima butu padaryt, kad taip nenutiktu?
Mano cia pirmas pabandymas situ sausainiu buvo. Jautes irgi aliejus, bet nebuvo jo tiek, kad valgyt nebutu galima. Gal jie tokie ir turi buti :)
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