Rosettes are the beauty queen cousin to the homespun funnel cake. Egg rich batter
is deep fried on a special decorative iron to crisp, golden perfection. Adorned
with a simple coating of sugar, or filled with luscious mousse, they make a unique
dessert for any occasion.
- 2 eggs, beaten
- 2 tablespoons sugar
- 1 cup milk, room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup King Arthur Unbleached All-Purpose flour
- In a medium-size mixing bowl, blend together the eggs, sugar, milk and vanilla
- Sift together the salt and flour. This will lighten up your batter and help to
keep it smooth. Add the flour to the egg mixture and whisk until no lumps remain.
If you have a few, small stubborn lumps, you can pour the mixture through a strainer.
- Refrigerate the batter, covered, for at least 30 minutes, but no longer than
- When you are ready to fry, heat 4 inches of good quality cooking oil in a deep
pan to 365 degrees F. Arrange a layer of paper towels on a baking sheet and top
with a wire rack. This will be your draining tray.
- Dip your rosette iron into the hot oil for one minute. Remove the iron from the
oil, blot lightly on paper towels, then dip into the rosette batter. The batter
should come about 3/4 of the way up the iron, but should not go over the top of
the iron design.
- Hold the iron in the batter for a few seconds, then lift to drain off excess
batter. Submerge the iron back in the hot oil to fry the rosette. After about one
minute, the rosette should drop off of the iron into the oil.
- While the rosette finishes frying, you can re-dip the iron into the oil, then
the batter to start a second rosette frying. As the first rosette becomes golden,
flip it with a pair of tongs to brown the other side.
- Drain the rosettes on the wire rack, hollow side down to eliminate excess oil.
- Serve warm with powdered sugar or cinnamon sugar.
Hands-on time: 25 mins. to 30 mins.
Total time: 55 mins. to 1 hrs 5 mins.
Yield will vary by the size of your iron. Rosettes can be stored loosely covered
for 2 to 3 days, or frozen in a single layer for up to 3 months.
Tips from our bakers: No rosette irons? The
batter is still delicious fried as funnel cakes. Add 1/2 teaspoon to the flour when
sifting to give the batter a little extra lift.
Reprinted with permission from
King Arthur Flour.