Roses – Rosetit

This is also a very classical recipe, and I love the crunch of those roses. Those roses were already known int the 17th century and can be found in the first Finnish cookbook from Cajsa Warg 1755. There she fried the dough in cleared butter and not in oil, but that is no longer fitting todays eating habits.

Fat fried pastry is typical for Labour Day (1. May) celebrations.

While most recipes allow some modifications and add here – change there, this one is not such a recipe. Stick exactly to the amounts and to the procedure, else you will fight dough that will not leave your iron or broken / soft roses (experience speaks here).

Ingredients:

2 Eggs

1 Tbsp Sugar

2 dl Milk

2 dl Flour

Oil for frying (about a litre)

Powdered sugar for decoration

Instructions:

Break the egg structure and add sugar, milk and flour. Mix well that the liquid is homogenous.

Heat the oil in a small pot to about 180°C. You can stick in a wooden spoon, if a bubbles appear quickly its hot enough.

Make a plate with some paper ready to absorb the oil.

Now the process:

1. Put the iron into the hot oil, so the whole “lower part” with the form is covered and it heats up (YOUR HAVE TO DO THIS FOR EACH ROSE)

2. Put the iron into the liquid, but the liquid should NOT go over the form, just the lower part of the form! Else the rose will not go off from the iron!

3. Put the iron with the dough into the hot oil. After a few seconds the rose should go off from the iron. You may need to help a bit with a fork.

4. Fry till light brown, then turn around and fry other side.

You can fry 1-2 roses at a time.

When getting them out on the prepared plate, sprinkle powdered sugar on top of. The are of crunchy type and are best eaten fresh.