Rosettes are a Christmas tradition in Norway and Sweden, a crispy fried shell coated with powdered sugar.
Heat 2 to 3 inches of oil in a small deep saucepan to 400 degrees.
Lay out a layer or two of paper towels near the stove.
In a medium bowl, beat eggs, sugar and salt. Mix in remaining ingredients until smooth.
Heat rosette iron in oil for 1 minute. Tap excess oil on paper towels then immediately dip top into batter (do not let batter come over the top). Fry in hot oil for 30 seconds.
Remove rosette on the paper towel. It should slide off easily, but may need a little nudge with a fork. If the rosette is not crispy, the batter is too thick. Thin with a little more milk.
Repeat with remaining batter, heating iron in oil each time to prevent sticking.
Dust with powdered sugar before serving.