Nanny’s Rosettes
Bohuslav makes a gallon-jar full of these rosettes for the local picnic’s auction. The jar auctions for hundreds of dollars each year.
Equipment
- Rosette iron
Ingredients
Batter
- 2 eggs
- 2 teaspoons sugar
- 1 cups milk
- 1 teaspoons vanilla
- 1 cups flour
- 1/4 teaspoons salt
- solid shortening for frying
Cream
- 1 egg white
- 1/2 teaspoons vanilla
- powdered sugar
- finely ground, dried coconut
Instructions
To make the rosettes
- Add the sugar to the slightly beaten eggs, then add the milk and vanilla.
- Sift the flour with the salt, stir into the liquid mixture and beat until smooth. Let the batter rest for 2 hours.
- In a pot over medium-high heat melt enough shortening so that it comes halfway up the pot.
- Dip the rosette iron into the hot fat to heat it, then drain the excess on a wet cloth.
- Dip the iron into the batter—being careful not to let the batter cover the top edge of the iron—and then quickly immerse the battered iron into the hot fat.
- Do not let the battered iron touch the bottom of the pot.
- Cook each rosette 2 to 3 minutes, until golden.
- Remove the rosette from the iron using a fork to nudge it, if needed.
- Drain the rosettes on paper towels, and drain the excess fat off the iron onto a wet cloth.
- Repeat until all of the batter is used. Let the rosettes cool.
To make the icing
- Add the vanilla to the beaten egg white.
- Add enough powdered sugar to create a creamy consistency.
- Dip the topside of each rosette into the icing and then into the coconut.
- After all of the rosettes have been iced and dried, toast them in a 250° oven for 45 minutes.
- When cool, store in an air-tight tin.
