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Swedish Rosettes

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Submitted by dsinglet

YIELD

1 batch

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

2 2
EACH EACH EGGS
2 3E+1
TABLESPOONS ML SUGAR
1 237
CUP ML MILK
¼ 1.3
TEASPOON ML SALT
1 237
1 453.6

Directions

Blend dry ingredients.

Add milk and egg and beat until smooth like heavy cream.

Strain mixture. Heat rosette iron in 400℉ (200℃). fat 3 inches deep in a small saucepan or automatic deep fryer.

An auto fryer is best as it is easier to keep the fat at the correct temperature.

Tap excess oil off of iron batter on a paper towel.

Dip iron in batter until ⅔ covered.

Immerse in hot fat and fry until delicatley brown.

Remove; tip upside down to drain.

Push off rosette and drain on paper towels.

Stir batter each time before dipping iron.

Repeat.

If iron is too cool, batter will slip off.

Dust with powdered sugar and store airtight, in single layers seperated by wax paper.

Best if served within a day or two (if they last as long as 2 days!).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 234g (8.3 oz)
Amount per Serving
Calories 1202 88% from fat
 % Daily Value *
Total Fat 117g 180%
Saturated Fat 28g 140%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 204mg 8%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 3%
Sugars g
Protein 16g
Vitamin A 4% Vitamin C 0%
Calcium 9% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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