Beat the eggs and the egg yolks together. Beat in the sugar, butter and salt. Add enough flour to make medium soft dough that is easy to handle.
Knead lightly in the bowl to incorporate the flour. Cover and let the dough stand for 10 minutes. Roll very thin, about 1/8-inch or thinner, using a small amount of dough at a time. Cut into circles with small cooky cutters of two different sizes, about 1-1/2 and 1-inch in diameter. Place 2 circles of the same size one over the other, and top them with a smaller circle. Press the centers together tightly with the blunt button point of a knitting needle, or with a finger tip. The knitting needle is preferred as the finger tip leaves a large depression, making the fried rosettes hard in the center. Make 5 even slits on the outer edge of the circles to form petals. These petals will curl up in frying, giving a rosette shape. Fry, a few at a time, in deep fat (375°F) until delicately browned. Drain on absorbent paper. Sprinkle with the confectioners' sugar. Just before serving, place the candied cherry, cut in half, or a dab of red jelly, in the hollow of each rosette.
Author's Comments
A culinary fantasy inspired by summer roses. These rosettes are also known in Ukraine as carnival roses. They are very elegant and dainty.
Instructions
Beat the eggs and the egg yolks together. Beat in the sugar, butter and salt. Add enough flour to make medium soft dough that is easy to handle.
Knead lightly in the bowl to incorporate the flour. Cover and let the dough stand for 10 minutes. Roll very thin, about 1/8-inch or thinner, using a small amount of dough at a time. Cut into circles with small cooky cutters of two different sizes, about 1-1/2 and 1-inch in diameter. Place 2 circles of the same size one over the other, and top them with a smaller circle. Press the centers together tightly with the blunt button point of a knitting needle, or with a finger tip. The knitting needle is preferred as the finger tip leaves a large depression, making the fried rosettes hard in the center. Make 5 even slits on the outer edge of the circles to form petals. These petals will curl up in frying, giving a rosette shape. Fry, a few at a time, in deep fat (375°F) until delicately browned. Drain on absorbent paper. Sprinkle with the confectioners' sugar. Just before serving, place the candied cherry, cut in half, or a dab of red jelly, in the hollow of each rosette.
Author's Comments
A culinary fantasy inspired by summer roses. These rosettes are also known in Ukraine as carnival roses. They are very elegant and dainty.
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