Posted on Thursday, March 7, 2019 in Snack Recipes

Azorean Roses of Egypt Recipe

This Azorean roses of Egypt recipe (receita de rosas do Egito) is very easy to make and makes a delicious crispy sugary snack.
4 out of 5 with 11 ratings
Views: 28563
Azorean Roses of Egypt Recipe


Preparation time 25 min
Cooking Time 15 min
Ready In 40 min
Level of DifficultyEasy
Servings8

Ingredients

1 egg1 teaspoon of sugar1/2 teaspoon vanilla extract1/2 cup of milk (120ml)1/2 cup of flour1 pinch of saltFrying oilSugar and cinnamon (to taste), to sprinkle
1 egg1 teaspoon of sugar1/2 teaspoon vanilla extract1/2 cup of milk (120ml)1/2 cup of flour1 pinch of saltFrying oilSugar and cinnamon (to taste), to sprinkle
Get Portuguese ingredients

Preparation

  1. In a bowl using a hand blender, blend the egg, sugar, vanilla extract, milk, flour and salt. 
  2. Cover the bowl with plastic film and place it in the refrigerator for about two hours, you will get a crisper result this way.
  3. Heat the oil to 190°C or 375°F in a small, deep pan (it is important to use enough oil so that the mold is completely covered without the mold touching the bottom of the pan).
  4. Before getting started, preheat the mold in the oil once the oil is hot.
  5. Remove the mold form the oil, drain any excess oil from the mold and clean it with paper towels.
  6. Soak the mold in the batter just to the top edge (never over fill the mold, if this happens it will be impossible to remove the rose from the mold without breaking it).
  7. Fry each rose for about 30 seconds.
  8. Removed the mold from the oil and let it drain a little, then with the help of a fork, peel out the rose from the mold and drain it on paper towels (on both sides).
  9. Once you are done frying of all the roses, place the sugar and cinnamon on a plate and mix it a bit,  dunk each rose in the mixture and place it on a serving platter.

You can get the moulds from Amazon here: Rosette Moulds from Amazon

Recipe & Photo Credit: foodwithameaning.com *
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Sonia
Sonia
I have my mom's original moulds and the rossetes get really stuck and don't come out and I've tried everything and it didn't work out. Easy recipe not easy process.
2 years ago, Wednesday, March 2, 2022
reply
Eddy
Sorry to hear that Sonia, you are the first person who has tried this recipe that had this issue, I think the problem might be the molds.
2 years ago, Wednesday, March 2, 2022
Shirley
Shirley
I make these each Christmas. My recipe includes a bit of lemon extract. Sometimes I sprinkle with powdered sugar before serving. They are simple to make, the correct temperature of the oil is important.
2 years ago, Saturday, November 6, 2021
reply
Eddy
Thank you for the tips Shirley. 🙂
2 years ago, Saturday, November 6, 2021
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