Rosettes (Wagon wheels)



  • Rosette iron
  • candy thermometer
  • wide and shallow dish for holidng batter
  • paper towel (for cooked rosettes)

  • 1 1/2 lb of shortening for frying to 365 degrees F
    (I substitute with 3"-4" of canola oil)
  • 1 cup all purpose flour
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1-3 teaspoons sugar
  • 1 egg
  • 1/4 teaspoon vanilla (optional) or a drop of almond flavouring (optional)
  • optional: icing sugar for dusting finished product

  • Beat egg slightly
  • Add sugar and salt.
  • Add milk.
  • Add flour slowly, blending until smooth.
  • Optional: add vanilla or almond flavouring.

  • Heat shortening or about 3"-4" oil to 365 F (keep temperature constant -- measure with candy thermometer)
  • Heat Rosette iron in the oil for about 45 seconds.
  • Take the iron out of the oil and allow to cool for 1-2 seconds.
  • Dip the still hot iron into the batter. (No NOT let batter come over the top or the rosette will not come off of the iron easily!)
  • Immerse the batter coated iron into the hot oil and fry for 20 - 30 seconds, until light brown.
    (If the batter drops off into the oil, flip it over with tongs, to cook both sides evenly.)
  • Slip rosette off the iron and onto a paper towel. (You may need to use a wooden spoon to help the rosette off with a gentle push or tap.)
  • Allow to cool.
  • Optional: dust with icing sugar.

Makes 5 dozen.

According to this article, they can be frozen and served without thawing.

[Cross-posted at please remember these.]

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