Rosettes Or Timbales
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts Crispy, delicate traditional rosettes and timbales fried to golden perfection and dusted with confectioners’ sugar or cinnamon sugar. These versatile pastries can be filled with sweet or savory fillings.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 15 mins | None | 24 servings |
🔪 Key Equipment
- Deep saucepan
- Skillet
- Rosette iron
- Paper toweling
Ingredients
Batter
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 | Eggs | Slightly beaten |
| 2 tsp | Granulated Sugar | None |
| 1 cup | Milk | None |
| 1 cup | All-Purpose Flour | Sifted |
| 1/4 tsp | Salt | None |
Toppings and Fillings
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| As needed | Confectioners’ Sugar | For dusting |
| As needed | Sugar and Cinnamon | Alternative topping |
Instructions
Step 1: Making the Batter
- Mix 2 slightly beaten eggs, 2 tsp granulated sugar, and 1 cup milk together.
- Stir in 1 cup all-purpose flour and 1/4 tsp salt, beating until smooth. The batter will be like heavy cream (if batter is too thick and should be thinned with milk).
Step 2: Frying
- Heat oil to 350°F in deep saucepan or skillet (increase temp to 400°F for rosettes).
- Heat iron in hot oil, drain excess oil on paper toweling.
- Dip heated iron into batter until mold is 2/3 covered.
- Dip coated iron quickly into hot oil, cooking until golden brown, about 1 minute.
- Remove tumble or rosette from iron, drain on paper toweling.
Step 3: Finishing
- If using for dessert, dip in confectioners’ sugar while still warm.
💡 Make-Ahead & Storage: Timbales can be made a day ahead and stored, then dipped in confectioners’ sugar before serving.
Original Recipe Scan
