I teach Norwegian cooking classes, so I thought I would add a few tips:
flavoring:
- you can substitute lemon extract for the vanilla
Sugaring:
- do not add sugar until you are ready to serve, they get soggier if they have sugar on them when stored.
- some people prefer sugar, some powdered sugar, others sugar and cinnamon. If you use powdered sugar, use a sifter so it doesn't plop on, but goes on smoothly.
- some people sugar the bottoms, other the tops. it does look a bit fancier if you flip them upside down and sugar them that way- (which is not the way it is pictured)- the sugar then catches to the edges and makes for more contrast in the color. I grew up doing it the way it is pictured here, but after you flip, you won't go back because they look so much better.
If you are having trouble with rosettes, note the following:
Soggy rosette? It should be fairly crisp as soon as it is slightly cool. Your fat may be too cool or you are not frying long enough. Also, make sure you aren't letting it cool on it's back. The oil needs to drain off the edges.
Lots of blisters on your rosette? You over beat your eggs.
Is the rosette is falling off iron while in in the oil? You aren't putting your iron deep enough into the oil. Add more oil to the fryer or place lower in fryer. But, don't hit the bottom, it will burn the rosette.
Can’t get the rosette off the iron? Remove with a knife. You may have dipped it too deep in the batter.
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