2 munaa Vatkaa munien rakenne rikki. Sekoita joukkoon muut aineet. Vatkaa taikina tasaiseksi. Kuumenna \u00f6ljy n. 180 asteeseen. Min\u00e4 k\u00e4ytin rasvakeitint\u00e4 joka pit\u00e4\u00e4 l\u00e4mp\u00f6tilan tasaisena automaattisesti. L\u00e4mp\u00f6tilan voi testata pudottamalla \u00f6ljyyn pienen palan vaaleaa leip\u00e4\u00e4. Rasva on riitt\u00e4v\u00e4n kuumaa kun leip\u00e4pala ruskistuu kullanruskeaksi noin minuutissa.<\/p>\n<\/div>\n Kuumenna rosettirauta ensin \u00f6ljyss\u00e4 (muuten taikina ei tartu siihen)<\/strong><\/span>. Kasta sitten rauta taikinaan, mutta \u00e4l\u00e4 upota uppeluksiin. Raudan yl\u00e4reunan on j\u00e4\u00e4t\u00e4v\u00e4 taikinan yl\u00e4puolelle, muutoin rosetti paistuu koko raudan ymp\u00e4ri eik\u00e4 irtoa raudasta ehj\u00e4n\u00e4. Taikinadippauksen j\u00e4lkeen rauta upotetaan kuumaan rasvaan paistumaan kullanruskeiksi. Osa roseteista irtosi raudasta jo paistuessaan, varaa siis viereen haarukka apuv\u00e4lineeksi. Haarukan avulla voi irrottaa ne rosetit jotka eiv\u00e4t irtoa itsekseen. Valuta ensin suurimmat rasvat keittimen p\u00e4\u00e4ll\u00e4 ja nosta sen j\u00e4lkeen talouspaperin p\u00e4\u00e4lle j\u00e4\u00e4htym\u00e4\u00e4n. K\u00e4ytt\u00e4m\u00e4ll\u00e4 jotain muuta \u00f6ljy\u00e4 voi saada erilaisia makuvivahteita.Kun rosetit ovat j\u00e4\u00e4htyneet, ripottele pinnalle tomusokeria.<\/p>\n Taikinasta tulee noin 20-30 rosettia, varaa valmistamiseen reilusti aikaa sill\u00e4 homma on hidasta kun voit valmistaa vain yhden rosetin kerrallaan. Tai no jos rautoja on useampia niin eih\u00e4n mik\u00e4\u00e4n est\u00e4 kokeilemasta useammalla paistajalla yht\u00e4 aikaa. Mutta olkaa varovaisia sill\u00e4 kuuma \u00f6ljy on todellakin, noh, kuumaa. Ja paikallaan lienee sekin varoitus ett\u00e4 n\u00e4ihin tulee himo! Siman lis\u00e4ksi toimivat my\u00f6s valkoviinin kera.<\/p>\n IN ENGLISH<\/strong><\/span> Last Autumn I found set of rosette irons from flea market, which I haven’t had the opportunity to try yet. I found easy recipe from the interwebs. I’m sharing it here for your pleasure<\/p>\n 2 eggs<\/strong><\/span> Beat the eggs slightly to break the yolk. Mix with other incredients. Whisk to make smooth batter. Heat the oil in about 180 degrees of Celsius. I used dreepfryer which holds the temperature automatically. Test the heat of the oil by dropping in small piece of white bread. When temperature is right, bread cooks golden brown in about one minute.<\/p>\n Heat the rosette iron in the oil (otherwise the batter doesn’t stick on it)<\/strong><\/span>. Then dip the iron in the batter, but not sink it completely. If batter goes on the top of the iron, rosette doesn’t come off the iron without breaking it. After dipping it in the batter, sink the iron into the oil and cook rosette until golden brown. Lift it up, allow excess oil to drip, then place on top of kitchen tissue to cool. Some rosettes came off the iron already while cooking, so keep a fork at hand. By using other oil you can get different flavours. When cooled down, sprinkle with icing sugar. Enjoy with traditional mayday mead or white wine.<\/p>\n Recipe makes about 20-30 so reserve some time for making these. It took me over an hour to finish. After all you can cook only one at the time. Well, if you have more than one iron you can ask friends to help, but be carefull because hot oil really is, well, hot. And I suppose I should also warn you that you can get addicted to these!<\/p>\n
\n1 rkl sokeria
\nripaus suolaa
\n1 \u00bd dl kevytmaitoa
\n1 \u00bd dl vehn\u00e4jauhoja
\npaistamiseen: rypsi\u00f6ljy\u00e4
\n<\/strong><\/span>pinnalle: tomusokeria<\/strong><\/span><\/p>\n
\nAs the tradition goes here in Tampere, 1st of May, first year polytechnic students are being dunked\u00a0 into<\/a> the cold stream of Tammerkoski. That means summer is here. We celebrated Mayday Eve peacefully at home with just one guest. We got our mayday mead brewing just in time, sunday evening. Hubby baked his fabulous bacon quiche. I decided to try something I haven’t done since the home economics class in school: mayday rosettes.<\/p>\n
\n 1 table spoon of sugar<\/strong><\/span>
\n pinch of salt<\/strong><\/span>
\n 1,5 dl of milk<\/strong><\/span>
\n 1,5 dl of wheat flour<\/strong><\/span>
\n for frying: deepfry oil<\/span> (I used canola oil, commonly used in Finland)<\/span><\/strong>
\n on top: icing sugar<\/strong><\/span><\/p>\n
![\"rosetti1\"](\"https:\/\/i0.wp.com\/www.evildressmaker.com\/wp-content\/uploads\/2013\/05\/rosetti1.jpg?resize=450%2C600\")
<\/a><\/p>\n![\"rosetti2\"](\"https:\/\/i0.wp.com\/www.evildressmaker.com\/wp-content\/uploads\/2013\/05\/rosetti2.jpg?resize=450%2C600\")
<\/a><\/p>\n![\"rosetti3\"](\"https:\/\/i0.wp.com\/www.evildressmaker.com\/wp-content\/uploads\/2013\/05\/rosetti3.jpg?resize=450%2C675\")
<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"