Rosette Cookies

Well known to our grandmothers and gourmets, the donut iron, rosette iron or fer à beignet is a pastry utensil that has fallen into oblivion. However, some collectors are passionate about this object which can display a wide variety of shapes. These models are those from the 20th century, but there are older ones, made of cast iron, with turned wooden handles. Most of these irons display symbolic shapes typical of popular art: star, four-leaf clover, heart, flower, butterfly, mushroom and so on... Rosette cookies make unforgettable treats for the holiday season and Fat Tuesday (Mardi Gras).

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Crispier cookie ever

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Batter

In a large bowl, beat milk with eggs, salt, sugar, sour cream and orange blossom water. Add flour and orange zest, and mix until smooth. Like the crepe batter, let it rest in the refrigerator for 2 hours. The resting period will allow the gluten to expand and absorb moisture. When ready to fry, transfer batter to a narrower bowl or container.

How To Fry Rosette Cookies

Prepare a baking tray lined a few layers of paper towels. Use extra baking silicone mats to protect your countertop. Set your burner on medium and let your pan of oil heat for around 5 to 10 minutes. Check the oil temperature, it should be at 365ºF/185ºC. Fry one cookie at the time or two if you feel confident. Heat up iron 10 seconds in the oil first.
Gently remove excess oil by tapping iron against paper towels, and immediately dip in the batter making sure it doesn't overflow the pattern, otherwise it won't come off easily. After frying for 10 seconds or so, the cookie will come off easily. Flip it and let it swim for five seconds. Remove from the oil and arrange cookie on paper towels to drain (skin side up). Check oil temperature as you go and continue until done.

Storage

Dust crispy fritter cookies with powdered sugar. Rosette iron cookies shall be served the same day. Otherwise, rosette cookies may be reheated in the oven for a few minutes to refresh them. Enjoy!

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