Danish Rosettes (Struvor)

1. 1

   In a large bowl, beat the eggs, then add the sugar.

2. 2

   Mix in the milk and flour just until batter is smooth and free of lumps.

3. 3

   It should be the consistency of thick cream.

4. 4

   Have batter in a container just wide enough to permit easy dipping with the irons.

5. 5

   Heat fat to 370F.

6. 6

   (Vegetable oil, lard, or shortening may be used.)

7. 7

   Place rosette iron into the fat to preheat.

8. 8

   Dip into batter and return to fat for 20 to 30 seconds or until the rosette is lightly browned.

9. 9

   Lift up and drain over the fat a few seconds, and using a sharp knife or fork remove the rosette and let drain on paper towels.

10. 10

    Sprinkle with powdered sugar.

No additional tips available.