Rosettes

This is a Scandinavian pastry.  Several months ago my aunt gave my mom a rosette maker that had belong to my great aunt or someone in my family and she passed it on to me.  Its basically several metal cooked shaped and then a rode that screws into a couple at a time.  You make a thin batter and then dip the shape and then cook in hot oil.  It took me a couple tries to get it right.  Be sure to heat the Rosette maker in the oil for several min or it will not work.  Then let excess oil drip off and then blot the bottom on paper towels.

Its a simple recipe:
1 cup of flour
1 cup of milk
2 eggs
1 tablespoon of sugar
1/4 teaspoon of salt
1 tablespoon of vanilla

Whisk together eggs, sugar, salt and vanilla until light and frothy.  Then alternate adding milk and flour until all is incorporated.

Heat Rosette in oil a couple inches deep until it reaches 375.  It is important that it reaches 375 but doesnt go much beyond it.

Pour batter into a shallow dish like a cake pan and blot off excess oil on paper town and then into batter but don't completely submerge it you want the stop to still be visible.

Cook for 30-45 seconds in hot oil and drain on paper towel and repeat the process. They should be golden brown and slightly crunchy. Be sure to reheat the Rosette for a couple second and blot off oil.

Dust with powered sugar.