1. Mix egg yolk, 2 tablespoons of sugar, milk and flour together to form a smooth batter. 2. Place the rosette iron in the oil and heat oil to 180 C; remove iron. 3. Dip the hot iron into batter and hold it over the hot oil for a moment so that the batter firms up a bit. 4. Fry the rosette in the hot oil until golden brown, approximately 1 minute. 5. Push the rosette from the iron with a fork and drain on paper towel. 6. Heat the iron in the oil again before making the next rosette. 7. Dip the cooled rosettes in granulated sugar. 8. Rosettes keep in a cool place for 8-10 days, and you can also freeze them for up to 2 months. ---------------------------------------------------------------------------
Nutrition
Ingredients
