Rosettes

My Mother has requested Rosettes for her birthday since it's so close to May Day.  In Finland, rosettes may be served at May Day (Vappu) celebrations as an alternative to funnel cakes (tippaleipä).  They are traditionally made during Christmas time in Scandanavia.  Rosettes are a thin, cookie-like deep-fried pastry of Scandinavian origin. Rosettes are made using intricately designed irons. The iron is heated to a very high temperature in oil, dipped into the batter, then re-immersed in the hot oil to create a crisp shell around the metal. The iron is immediately removed and the rosette is separated from the iron. Usually, the edges of the rosette are dipped into frosting or sugar. Rosette recipes are popular in the United States among families with Scandinavian ancestry. 

Her Finnish friend sent me this recipe which I am translating from Finnish to English and converting from metrics too. 

ROSETIT 30 kpl (makes 30)

2 eggs 2 munaa
2 tsp. sugar 2 tl sokeria
1/2 tsp. salt 0,5 tl suolaa
0.63 cups milk 1,5 dl maitoa
0.63 cups flour 1,5 dl vehnajauhoja

Beat the eggs, salt and sugar;  add milk and flour. Batter will look thin.  Heat 1 quart oil to 350 degrees in a 2 quart pan.   Put the rosette iron in to heat up.  Quickly dot the iron onto a paper towel to remove excess oil.  Now dip the rosette iron into the dough careful not to get it on the top of the iron then turn it upside down for a second.  Next immerse the iron into the hot oil and fry until a light golden brown.  I count to about 55-60 with each one.  Remove from oil and gently remove from iron.  Lightly sprinkle with powdered sugar.  These are not very sweet.  Another day I'll make a batch where I add some vanilla sugar and another where I add cardamom to taste test the difference. 

As I made fried these, my husband exclaimed that he remembers Rosettes.  His DODDs principal's Icelandic wife served them to his family at Christmastime when they lived in Iceland!