We saw a few flakes of snow this morning and more is predicted tomorrow…finally! It wouldn’t be Christmas in Wisconsin without snow and it wouldn’t be Christmas at The Speckled Hen Inn without a batch of Rosettes on hand to garnish the morning fruit plates. We make them to resemble snowflakes but dust them with spiced sugar to pair nicely with winter fruits. We always have to save a few for our friend, Jay.
Making Rosettes does require some special equipment. You will need a Rosette Iron. They come in lots of fun shapes but the snowflakes are my favorites. You can find them at specialty cookware stores especially in areas that have a Scandinavian heritage population. You can also buy them online at Fantes. Rosettes are fried in oil so having a deep fryer with a thermostat to keep the oil at a constant temperature is important.
It does take a bit of time to make a batch of Rosettes. So, put on some Christmas carols and some comfy shoes and let’s get to work.
1 cup flour
1/2 cup evaporated milk
1/2 cup water
1 teaspoon sugar
1/4 teaspoon salt
Mix milk, water, sugar, salt, and egg together with a whisk until the sugar has disolved. Sift in the flour gradually whisking frequently (Yes, it would be nice to have 3 hands). Let the batter rest for an hour or two in the refrigerator.
Heat at least 2 inches of oil in a fryer or pan to 365 degrees. Place the rosette iron in the heating oil so that it seasons and gets hot too. Lift the iron out, shake off the excess oil. Dip the iron into the batter but only until it covers 3/4 of the iron. (Do not cover entire mold with batter…there won’t be a way to remove it from the mold!) Hold the iron in the batter for a few seconds, lift it out and shake off any excess batter.
Dip the batter-coated mold into the hot oil. As soon as the Rosette begins to brown slightly, lift the mold, and let the Rosette drop gently into the hot oil. If the batter sticks (and it probably will the first time) try using a wooden chopstick to “help” it release. Turn the rosette over to cook for an extra few seconds. Using tongs or a spider lift the finished rosette out of the oil and let it drain on paper towels.
While the Rosettes are still warm, sprinkle with a mixture of 1 cup granulated sugar and 1 teaspoon of Penzey’s Baking Spice or just cinnamon. Let cool completely. Store in air-tight containers.