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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
- Mix together sugar, eggs and milk.
- Sift together flour and salt then add to above mixture. Use a whisk for a smooth texture.
- Add in lemon extract. Texture should be that of heavy cream.
To Cook Rosettes:
- Heat oil in a heavy pot until a small piece of bread browns in 30 seconds.
- Place the rosette form into the hot oil to heat it then place on paper to drain.
- 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.
- Plunge the batter-coated form into the hot oil and cook until all active bubbling stops (2-3 minutes)
- 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.
- 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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