Rosette making tutorial

[@rrotvold]

SERVINGS: 30 DOZ./QUAD RECIPE Ingredients Quadruple Recipe: 16 eggs 8 c. skim milk 8 tsp. sugar 8 c. flour (560 g,) 2 tsp. salt 8 T. cold water Crisco vegetable oil 1 gallon plus a quart Directions: Beat eggs slightly (on beater setting 1) in large 8 cup measuring cup. Add sugar, salt, & milk. Stir in flour gradually & beat until smooth. Add cold water. Skim off foam if necessary. Heat rosette iron in oil and wipe off oil before dipping in batter. Cook in 375º Crisco oil.

[@Beckybluebird]

Thank you so much for all of the tips!!! 35 year old here, with 4 kiddos, 10 down to 3, and we are making rosettes for the first time. Though I've eaten plenty in my life, ha! I made a batch yesterday, and now know why my rosettes kept falling off in the batter. You've got quite the operation there. Tussen tak!

[@aymiewalshe982]

That was so incredibly helpful! Thank you for doing that! I tried rosettes years ago and didn't have the patience or know how. I want to try them again this year and now I feel better prepared! Also, I am blown away by your assembly line! Amazing!

[@barbarawilliams2477]

I appreciate the time you took to make this video, it is well spoken and very informative. Thank you Mr. Rotvold for sharing with us. 🥰

[@catscoffeeandk-drama2201]

Thank you so much for this video. We made vanilla rosettes with cinnamon sugar sprinkled on top and lemon flavored rosettes with powdered sugar on top. They were so good! They turned out lovely thanks to all your tips and they taste delicious!

[@oneitalia2312]

WOW!!! The Rosette King (and Queen). FANTASTIC!!!!!!!!!

[@DKuzzin]

I've inherited almost two dozen different patterns... Your video has a lot of tips and tricks. Thanks for that! I'm gonna give this a whirl.

[@lorhun54]

'VERY happy with your video, thank you.

[@sweetgrannybuns2774]

Awesome info & love your system you have to make the rosettes. Yummy!

[@OpalLiving]

Thank you for sharing your process. We finally had it down after watching your video. Four of us Norwegians, but none of us had made them before. The key was 'heating the irons first'. We also added a bit of cold water to the batter, but we think it was really just needing to start with hot irons. Hope you share more! Please visit us when your in San Diego, CA at the House of Norway! at Balboa Park.

[@Beckybluebird]

Yes, they still make those cloth diapers, which are called pre-folds (versus the flats, which are the thin ones). I bought mine on Green Mountain Diapers.

[@oneitalia2312]

A great and helpful tip!

[@kala71762]

Have you posted a recipe? They look delicious!

[@danakrebs3507]

I love you video! It helped me so much. I just inherited my grandpa's rosette set that he got from his mother. I'm super excited to carry on the tradition. My question I can't seem to find is how do you clean the irons when you're done with them? Thank you!

[@rrotvold]

Hot water and then through the dishwasher.

[@lornamikkelson5690]

Just wipe them clean with a paper towel. Never wash them. Wrap them in a clean paper towel and store in a tin container or a box. Never plastic.

[@MissTrgn]

Very nice...👍👍😋😋

[@stephanieeverett5453]

I have those dippers I have had for oh my for many years forty six years they are still white and two kids 😂

[@beenachacko]

Very good

[@queencleo1151]

I'm surprised the rosettes don't fall off your rods...

[@markopalikko6986]

Great video. After the first six the iron releases the batter in the batter container. Too hot? Any ideas?

[@rrotvold]

Wipe the iron off with your cloth again...the iron must be holding on to too much oil.

[@Myeverydaywifelife]

This is completely different in how I make them. The batter I make the rosette come off the iron into the oil. Do you have recipe for your roasted. Never seen the double rosette. Also my rosette get soggy very fast and I use powered sugar, are you using granulated sugar?

[@rrotvold]

Add a Tablespoon of cold water to your batter for each recipe. If the batter gets too thick, just add a little cold water once in awhile. I use granulated sugar and they are packaged on a styrofoam tray and put in a zip lock bag Then I keep them stacked in a cooler and I keep the cooler in the cold garage or unheated room. They stay crisp for a month but they will will turn rancid after awhile because of the oil.

[@heatherlycke]

Mine won’t get off the mold iron! Our oil temp is at 375. I don’t understand why. I let the iron heat up in the oil. I keep it level.

[@rrotvold]

I'd have to see what's happening, but make sure the iron is thoroughly hot before dipping and the batter doesn't go over when dipping.

[@heatherlycke]

@@rrotvold the iron is hot. It starts to cook the batter as soon as I dip it in.

[@rrotvold]

@@heatherlycke... not sure what you mean...Hot iron, dip in batter not too deep, dip in hot oil, watch till bubbling of oil stops, remove and knock upside down to remove some oil, remove rosette to sugar.

[@heatherlycke]

@@rrotvold when I put the hot iron into my batter, not too deep, it starts to cook the batter before I even can get it in the oil. My oil is only at 375 degrees.

[@TheBetty314]

Is there a recipe?

[@suzyshah6466]

Hi. Where did you get the molds pls?

[@rrotvold]

Creative Kitchen and Norwegian stores have them.

[@oneitalia2312]

I've acquired so many, even in different patterns other than the traditional Rosette pattern from the Goodwill, Salvation Army stores, thrift shops and numerous garage sales! Oftentimes in their original box and never used - but - have never made them! LOL! This is a great how-to video. Another KZbin video is "Chicago Johnny's" which is a little different and more simplified, but they're all great videos.... ~♡~

[@littlegreen5845]

Are those 4 cup or 6 cup deep fryers?

[@rrotvold]

8 cup

[@vladimirrusnak2170]

When I put the mold into the dough I had made during baking, a clot formed in the dough bowl. It's normal and the dough didn't stick to the mold at all. That's all right?

[@rrotvold]

Make sure you wipe off the oil from the mold after warming in the oil. Keep batter stirred.

[@vladimirrusnak2170]

@@rrotvold ... ah, so. After each baking, the mold must be wiped, dipped in batter and oil. I had the recipe: 1 egg, 125 ml milk, 90 g semi-coarse flour, 16 g granulated sugar, 3 g salt, 9 ml oil and mix everything. I only have one rosette.

[@rrotvold]

No, the iron needs to heat up in the oil only the first time and wiped off before going in batter. Dip in batter immediately after taking fried rosettes off iron.

[@vladimirrusnak2170]

@@rrotvold Hello. I did it for the second time today,... you were right. In the recipe that I had, it was not written at all.

[@gregorydocenko4019]

Everything you are doing is wrong!!!!!. The rosettes should slide off the iron. They are over cooked. When drying they should drain downward. You have them upside down!!! Please don’t ever invite me over for dinner.