Rosette

Connie "Kiyu" Guerrero

By
@conchik

This dessert is great for your holiday treats. You may sprinkle colored sugar for a beautiful table presentation.


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Rating:

Comments:

Serves:

A group

Prep:

15 Min

Cook:

30 Min

Ingredients

2 c
cold water
1 pkg
box of corn starch
3 large
eggs
1 1/2 c
flour
1 1/2 c
sugar
1 tsp
vanilla extract

Directions Step-By-Step

1
Sift flour before measuring. Mix water, cornstarch, eggs, sugar and vanilla together. Stir slowly into flour, then beat until smooth with rotary beater or electric beater at medium speed.
2
Prepare the batter. Add approximately 2" oil in a deep fryer or sauce pan. Heat to 365 F.
3
Attach rosette mold to handle. Immerse mold into the hot oil until thoroughly heated. Lift mold out, shake excess oil or blot on paper towel.
4
Dip mold into batter, BUT ONLY until it covers 3/4 up the side on the mold. IMPORTANT! Do NOT cover entire mold with batter.
5
Dip the mold-battered into the hot oil. As soon as the rosette begin to turn golden, lift the mold, and let the rosette drop into the hot oil.
6
Sprinkle with powdered sugar to taste, or use or cinnamon and granulated or brown sugar, or fill with your favorite garnishment.

About this Recipe

Course/Dish: Other Desserts
Other Tag: Quick & Easy