Continuing with a 'cookie a day until Christmas' here is one of our family tradition's that goes back to my own childhood of visiting my Grandmother's house on Christmas Eve. Even as a child I didn't like things that were 'too sweet' and this one is not, save for the sugar sprinkled on top. The Scandinavian pastry is crisp and light and not sweet. They are a Swedish tradition in our home and I hope one day to share the tradition with my own grandchildren as well. You do need a Rosette/Timbale Set to make these.
1 t sugar
1/4 t salt
1/2 t vanilla
1 c milk
1 c flour
Break eggs into a bowl, add sugar, salt, vanilla, milk and flour. Beat briefly just until smooth. Do not overbeat! Too much beating makes your rosettes blistered and tough.
Have hot oil, lard or shortening in a pan on the stove heating. Leave the rosette iron in the hot oil for several minutes while you make the batter. Dip the hot iron into the batter being careful not to let the batter come up over the edge of the iron. Dip just about 4/5th of the way up the iron. Immediately place the iron/batter into the hot oil. Hold the iron in place and cook the rosette until it's golden brown and crisp. The temperature of the oil is perfect when it takes about 25-30 seconds for the rosette to cook. Too fast and it burns, too cool and it will be soggy and greasy. Use a fork to shake the rosette off the iron and onto a paper towel lined rack. When they are cool sprinkle with powdered sugar. These can be frozen. This recipe will make about 40.
If they do not come off the iron they were not fried long enough or you let the batter come up over the edge of the iron.
If they are blistered and thick, you have beaten the eggs too much.
If the rosettes drop off in the hot oil the iron is not deep enough in the oil.
If they are not crisp they have been fried too fast or the oil was not hot enough.
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