Swedish Rosettes

1. 1

   Mix egg yolk, 2 tablespoons of sugar, milk and flour together to form a smooth batter.

2. 2

   Place the rosette iron in the oil and heat oil to 180 C; remove iron.

3. 3

   Dip the hot iron into batter and hold it over the hot oil for a moment so that the batter firms up a bit.

4. 4

   Fry the rosette in the hot oil until golden brown, approximately 1 minute.

5. 5

   Push the rosette from the iron with a fork and drain on paper towel.

6. 6

   Heat the iron in the oil again before making the next rosette.

7. 7

   Dip the cooled rosettes in granulated sugar.

8. 8

   Rosettes keep in a cool place for 8-10 days, and you can also freeze them for up to 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.