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Swedish rosettes Recipe

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This recipe for Swedish rosettes is from The Judge Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 eggs
2 tsp sugar
1 cup milk
1 cup all- purpose flour
½ tsp salt
1 Tbsp lemon extract
Oil for frying
Powdered sugar
Directions:
Directions:
1. Beat eggs slightly
2. Add 2 teaspoons sugar
3. Add 1 cup milk
4. Sift 1 cup flour and ½ tsp salt
5. Stir into the egg mixture and beat until smooth ( should be about the consistency of heavy cream)
6. Add lemon extract
7. Heat enough oil to cover rosette forms
8. Dip rosette form into hot oil to heat them; drain excess oil on paper towel
9. Dip heated form into the batter to not more tha ¾ their depth
10. If only a thin layer of batter adheres to the form, dip again until a smooth layer adheres
11. Plunge batter- coated form into hot oil, rosette may fall from form
12. Cook until active bubbling ceases and rosette is golden brown
13. Place finished rosettes on paper towel to drain
14. While warm sprinkle with powdered sugar
Preparation Time:
Preparation Time:
Takes time but really worth it.
Personal Notes:
Personal Notes:
My mother, Theora Judge, made these for me as a kid. I still remember how delicious they are.

 

 

 

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