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1
Add sugar to slightly beaten eggs, then add milk.
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2
Sift flour before measuring, then together with salt.
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3
Stir into first mixture until batter is smooth and about the consistency of heavy cream.
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4
Add flavoring.
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5
Heat fat or oil to 370u00b0F in a deep kettle.
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6
If you do not have a thermometer, put a small piece of bread into fat and count to sixty.
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7
Bread should brown.
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8
Dip your iron into hot fat to heat it and drain excess fat on absorbent paper.
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9
Dip heated iron into batter to about 3/4 its height.
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10
If iron is properly heated and drained the batter will coat the iron.
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11
If batter does not adhere the iron is too cool or greasy.
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12
Plunge batter-coated iron quickly into the hot fat and cook from two to three minutes or until active bubbling ceases.
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13
Invert iron over fat to drain fat off, then remove rosette from iron onto absorbent paper, inverting rosette to drain completely.
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14
Your rosette should be crisp as soon as it is slightly cool.
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15
If it is not, your fat may be too cool.
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16
If rosette does not drop off form easily, rap the form sharply with a knife handle to jar it loose.
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17
While still warm, sprinkle with confectioners sugar.
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18
Crevices may also be filled with raspberry jam (or your favorite) prior to coating with the sugar.
