Basic Rosettes

Crisp, delicious deep-fried pastries

Servings 20 pieces


  • 2 Eggs Large
  • 1 tbps Sugar light brown
  • 1/4 tsp salt fine
  • 1 cup milk full cream
  • 1 cup flour plain
  • 1 tsp vanilla essence/ almond essence
  • Oil for frying


  1. In a medium bowl whisk together the eggs, sugar and salt.

  2. Add half of the flour and mix, while you are mixing add half of the milk.

  3. Add the rest of the flour and the milk and mix until you have a smooth batter.

  4. Stir in the vanilla essence

  5. Heat the oil to deep-frying temperature (about 180 degrees celsius). Once the oil starts to heat up place your rosette iron in the oil.

  6. Once the iron and oil have reached the correct temperature, remove the iron from the oil allowing the excess to drip off.

  7. Dip the iron in the batter as deep as you can WITHOUT letting the batter go over the top of the mould. It should be dipped in about 7/8 of the way.

  8. Lift it out and let the excess batter drip off and then quickly place the iron in the hot oil.

  9. After about 30 seconds the pastry will start to loosen around the edges. Use a knife to lightly pry it loose from the iron. 

  10. Fry the pastry until golden brown.

  11. Sprinkle with icing sugar, cinnamon sugar or sweetened cocoa powder and store in an airtight container once cool.