• This recipe can be halved.
• Rosettes are best eaten within 1 day of being made, but can be kept, layered between sheets of wax paper or parchment paper, in an airtight container at room temperature 2 days.
Recipe information
Total Time
1 1/4 hr
Yield
Makes about 2 1/2 dozen cookies
Ingredients
Special Equipment
Preparation
Step 1
Whisk together eggs, granulated sugar, milk, and vanilla in a large bowl, then add flour and salt, whisking, until just combined (do not overmix, or cookies will blister).
Step 2
Heat oil in a 3- to 4-quart heavy saucepan with rosette iron in it until thermometer registers 370 to 375°F. Carefully lift out iron, letting oil drip off into pan. Dip all but top edge of iron into batter 3 seconds, then submerge iron in oil and fry (batter adhering to iron) until golden, 35 to 40 seconds (do not let go of iron; cookie will shatter if it hits bottom of saucepan). Lift out iron, letting oil drip off, and, working over paper towels, carefully pry off rosette with a fork. Let rosette drain, hollow side down, on paper towels, then make more rosettes in same manner, heating iron in oil 10 seconds before dipping it into batter each time.
Step 3
Dust rosettes with confectioners sugar before serving.
Step 4
- Available at some specialty bakeware shops and Sweet Celebrations (800-328-6722).
