BEST ROSETTE IRON SET RECIPES

Steps:

• Have ready: a jelly roll pan lined with several layers of paper toweling; powdered sugar in a shaker or sieve.
• Whisk eggs, milk, sugar and salt together. Sprinkle in flour a little at a time. Beat until smooth. Let batter sit for 30 minutes.
• Heat 3 - 4" of oil in a small, deep pan to 365°F.
• Stir batter.
• Heat rosette iron by submerging in hot oil for 10 seconds.
• Lift out, shake off excess oil and dip immediately into batter just so the top edge of the iron is even with the surface of the batter. If you dip it too far, the rosette won't come off the iron.
• Plunge the coated iron into the hot oil. Don't let the iron touch the sides or bottom of the pan.
• As soon as the batter puffs, gently pull the iron out. The rosette should slip back into the oil.
• When lightly browned, carefully lift out with a fork or slotted spoon and place on paper toweling to drain.
• Reheat iron and proceed with remaining batter. You'll have to work very quickly. The frying only takes a few seconds.
• Don't be tempted to fry more than two at a time. It will cool the oil too much and you'll get flabby, greasy rosettes. The oil should not go below 355°F.
• After you've fried a few, dust them with powdered sugar.

Steps:

• Add sugar to slightly beaten eggs, then add milk.
• Sift flour before measuring, then together with salt.
• Stir into first mixture until batter is smooth and about the consistency of heavy cream.
• Add flavoring.
• Heat fat or oil to 370°F in a deep kettle.
• If you do not have a thermometer, put a small piece of bread into fat and count to sixty.
• Bread should brown.
• Dip your iron into hot fat to heat it and drain excess fat on absorbent paper.
• Dip heated iron into batter to about 3/4 its height.
• If iron is properly heated and drained the batter will coat the iron.
• If batter does not adhere the iron is too cool or greasy.
• Plunge batter-coated iron quickly into the hot fat and cook from two to three minutes or until active bubbling ceases.
• Invert iron over fat to drain fat off, then remove rosette from iron onto absorbent paper, inverting rosette to drain completely.
• Your rosette should be crisp as soon as it is slightly cool.
• If it is not, your fat may be too cool.
• If rosette does not drop off form easily, rap the form sharply with a knife handle to jar it loose.
• While still warm, sprinkle with confectioners sugar.
• Crevices may also be filled with raspberry jam (or your favorite) prior to coating with the sugar.