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Rosettes I
Reviews:
December 26, 2011

The flavor of these rosettes is just what I remember growing up... Here are some of my notes, based on my experience making this particular recipe: 1. 375 degrees is WAY too hot!!! The rosettes are burned before you can get them off the iron. We found that 350 is about right. 2. Dip the iron in the batter and hold there for about 4 seconds, then let batter drip off slightly, then put iron into oil. 3. Hold iron under the oil for about 12 seconds; that way, dough will come off the iron easier. 4. Do sift flour; this will keep the batter smooth. However, you will need to add more flour to keep the batter from being too thin. (The recipe as written is much too thin – not enough sticks to the iron, and what does stick fries up too quickly.) 5. Be sure to stir batter every so often to keep it from getting too thick at the bottom.

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