Rosette Irons

I remember Mom making rosettes and helping her powder sugar them when they cooled, but I don't remember exactly how to use the irons. What temp should the oil be? Do the irons need to be heated in the oil before dipping in the batter; and do they need to be reheated between "dipps"?
Be obliged for any help. Thanks!


The tastiest bites delivered to your inbox!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.