Until this time I was making rosettes from this recipe. But when I found a little different recipe on the Once Upon a Plate site I decided to check it. A small change of proportions change the taste of rosettes. They are more gentle and fragile. Much better.


2 eggs

1 tsp sugar

1/4  tsp salt

1 cup flour

1 cup milk (not cold)

1 vanilla essence

oil for deep-frying


1 cup icing sugar

2 tsp cinnamon

Mix all ingredients. I made it in the cocktail-jug. When the dough is smooth and there are no pieces of flour in it leave it for 20 minutes. After this time check if the dough is thick – it should be a little thicker than pancake’s dough. If it’s too thick – add 2-3 spoons of milk, if too loose  – 2-3 spoons of flour.
Heat up the oil. Dip the form for a minute in oil. Then dip the form in dough and quickly put in the oil. Dip 3/4 of form’s height. If you dip it whole the  dough will stick to the form and won’t come off it. After a few seconds of baking rosette will come off. Bake it for 20-30 seconds until they’re gold. Then dry it on the paper. Sprikle hot rosettes with icing sugar.

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