Swedish Rosettes - cooking recipe

Ingredients

1 egg yolk
2 tablespoons sugar
200 ml milk
200 ml all-purpose flour
sugar, for coating

Preparation

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