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1
In a cleaned electric coffee/spice grinder finely grind anise seeds.
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2
In a bowl whisk together anise, flour, and salt and whisk in milk.
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3
In a small bowl whisk together eggs and sugar until combined and whisk egg mixture into flour mixture until just combined.
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4
(Overmixing will cause blisters on pastries.)
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5
In a 3-quart heavy kettle heat 2 inches oil over moderate heat until a deep-fat thermometer registers 370F.
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6
Put rosette iron in hot oil 20 seconds and carefully lift iron, letting excess oil drip into kettle.
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7
Dip bottom and side of oiled iron into batter 3 seconds, being careful not to let batter get onto top of iron.
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8
Immerse coated iron in oil and fry until pastry is golden and crisp, about 30 seconds.
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9
Lift iron, letting excess oil drip into kettle and, using a fork, loosen pastry, letting it drop onto brown paper or paper towels.
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10
Turn pastry over and drain on paper.
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11
Make more pastries in same manner, returning oil to 370F.
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12
between batches and heating iron in hot oil each time 10 seconds before dipping into batter.
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13
(Pastries may be made 2 days ahead and chilled, layered between paper towels, in an airtight container.
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14
Before serving, reheat pastries in one layer on a baking sheet in a 225F.
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15
oven 10 minutes.)
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16
Dust pastries with confectioners' sugar.
