My final postpartum visit with my doula clients, is always bittersweet. One last cuddle and kiss with the new baby, one last hug from my client and one last goodbye from the new family. One of the most rewarding things about being a doula is that I have the privilege of being in my client's lives, even if it is just for a short while. Sometimes my clients will hand me a thank you card or small gift on my way out the door. I usually read the card in my car with a box of tissues on hand, because I always cry.
My last doula client gifted me a Swedish Rosette Fried Wafflette Kit. A big smile spread across my face as I tore off the wrapping paper, she knows how much I love to bake and cook. I had never heard of these before and I was very excited to give them a try! The kit came with everything I needed. Three different shaped irons, three recipe cards, a shaker for dusting sugar, a slotted spoon and a thermometer for the oil. My favorite iron is the star shape! I coated mine in cinnamon and sugar, but a chocolate glaze or powdered sugar would be wonderful too.
Ingredients:
2 eggs
2 teaspoons white sugar
227g (1 cup) whole milk
1 teaspoon vanilla extract
pinch of salt
120g (1 cup) all-purpose flour
Coconut oil for frying
Link to my Swedish Rosettes kit
For the topping:
99g (1/2 cup) white sugar
1/2 tablespoon cinnamon
Makes 30 rosettes
Method:
Mix all the batter ingredients together and set aside while you make the cinnamon sugar and heat up the oil. Once the oil reaches 365 degrees you are ready to fry.
Place the iron in the hot oil for approximately 15 seconds to heat up. Dab the iron on a paper towel to remove excess oil, then dip it into the batter. Do not fully submerge the iron into the batter.
Dip the iron into the oil for a few moments, once the rosette releases from the iron flip the rosette with a slotted spoon to cook the other side for a few seconds. Repeat until all the rosettes are fried. While the rosettes are still warm, sprinkle them with the cinnamon and sugar and enjoy!
These Swedish rosettes went great with my afternoon latte. I can't wait to try the spiced and chocolate rosette recipes that came with the kit next! I'm thinking I'll make them again for Easter and coat them in lemon sugar. What do you all think?
A Few Tips:
Keep an eye on the oil temperature. I have an electric stove, and I found it hard to maintain the temperature.
If the rosette sticks to the iron, use a spoon to gently pry it off.
I sure hope you give these Swedish Rosettes a try! Drop a comment below and let me know if you do. If you want to stay in the loop and never miss another blog post, subscribe to my email list here.
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