Swedish Rosettes

Swedish Rosettes are deep-fried until golden brown.

Ingredients

1 cup flour, sifted
1/2 teaspoon salt
1 teaspoon granulated sugar
1 cup Roberts Milk
2 Roberts Eggs, slightly beaten
1 teaspoon vegetable oil
oil for frying
powdered sugar

Preparation

Combine sifted flour, salt and sugar; add milk, beaten egg and vegetable oil. Beat until smooth; allow to stand for 1 hour to allow air to escape. Deep-fry in hot oil, using rosette iron or timbale case iron; drain on paper toweling. Dust warm rosettes with powdered sugar and serve with fruit topped with mounds of Sweetened Whipped Cream or large scoops of Roberts Ice Cream.

Yield: 2 dozen

Notes:

To Fry Rosettes: Heat rosette iron in a large kettle with enough oil to cover iron well. Iron is ready when oil temperature registers 365°. Drain oil from iron, blot iron slightly with paper toweling and dip into batter to within 1/4 inch of top. (Do not cover top of iron.) Carefully lift out iron, drain quickly and lower into oil. Fry until rosette is crisp and brown. Carefully lift iron from oil; turn upside down to drain. Quickly remove rosette from iron; cool. Return iron to batter without dipping into oil unless it needs reheating. Iron is too cold if mixture does not cling to iron when dipped into batter. An iron which is too hot will cause rosette to spread and drop from iron when cooked; if Rosettes are soft and thick rather than thin and crisp, batter is too thick and should be thinned slightly with milk.

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.