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Timbal Rosettes
This recipe requires a Rosette Iron


  • 2 eggs (slightly beaten)

  • 2 tsp sugar

  • 1/4 tsp salt

  • 1 cup milk

  • 1 cup flour (sifted)

  • 1 tbsp lemon extract


  1. Mix together sugar, eggs and milk.
  2. Sift together flour and salt then add to above mixture. Use a whisk for a smooth texture.
  3. Add in lemon extract. Texture should be that of heavy cream.

To Cook Rosettes:

  1. Heat oil in a heavy pot until a small piece of bread browns in 30 seconds.
  2. Place the rosette form into the hot oil to heat it then place on paper to drain.
  3. Dip heated iron into batter no more than 3/4's of the height. Dip again if necessary to get a smooth layer of batter adhering to the form. Note: It will already be partially cooked.
  4. Plunge the batter-coated form into the hot oil and cook until all active bubbling stops (2-3 minutes)
  5. Remove from oil and place rosette on paper to drain. A knife can be used to loosen and help remove the rosette from the form.
  6. While warm dust the rosettes with powdered sugar.

Note: If the rosettes are not crisp, the batter is too thick. Add a little milk to thin.

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