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How to Make Scandinavian Rosette Cookies
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Beat eggs, sugar, and salt together in a large bowl. Add flour, milk, and vanilla extract; beat until smooth. Heat oil in a large, deep skillet to 375 degrees F (190 degrees C). Place a wire rack over paper towels. Heat the rosette iron in hot oil for 2 minutes. Lift the iron and let excess oil drain.
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** For crisper Rosette Cookies, refrigerate batter, covered, at least 2 hours before using. Heat 2" of oil in skillet to 325°F. Immerse Rosette molds in hot oil until thoroughly heated, and blot excess oil off Rosette molds. Dip hot molds in dish filled with batter so that batter covers all but the top of the Rosette molds.
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8. Place the batter-covered mold into the hot oil. 9. Keep the mold submerged in the oil for about a minute or so — the rosette should drop right off the mold all by itself. If it doesn't drop off by itself, use a chopstick or fork to nudge the rosette off the mold. 10. Lift the mold out of the oil. Fry the rosettes until golden brown.
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a clean knitting needle or chopstick. paper towels for draining the fried rosettes. Firmly whisk together the eggs, sugar, extract (if using), and milk. Sift together the flour and salt then whisk into the liquid until incorporated into a batter the texture of heavy cream. If time allows, refrigerate for two hours.
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Mix all the ingredients for the batter. Heat the oil with the molds inside at maximum heat. Once the oil is hot, reduce the heat to medium-high. Throw a pinch of salt in the oil. If it sizzles, you can start frying the rosettes. Prepare the batter for the rozetki. Heat the rosette shapes in the oil.
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Cool to room temperature and store in an airtight container for up to 2 weeks. It will go 3 weeks, but is best in the first 2. egg and sugar. coconut milk in. kuih rose batter. heating the mould. dipping the mould in batter. dabbing off excess oil. cooking the kuih rose.
