Roses Mortes

For the Roses Mortes, mix flour, eggs, 1/8 l water and salt until a smooth dough.

Stir in the cognac and then let the mixture rise for 10 minutes.

Heat the fat for frying to about 180°C, shorten the rose stems to 10 cm.

Save a few leaves and flowers for decorating.

Dip the rose heads into the batter, drain briefly and dip into the hot fat until golden brown. Drain well on a paper towel.

Dust with powdered sugar and decorate with the rose petals and flowers on the plate.

Related Recipes:

Pumpkin Sage BreadFor the pumpkin sage bread, core and peel the pumpkin and cut into cubes of about 2 cm. Sauté the pumpkin... Green Veggie Pizza with AsparagusFor the green veggie pizza with asparagus, first prepare the dough. To do this, dissolve the yeast in 100 ml... Raisin GugelhupfFor the raisin bundt cake, soak the raisins in hot water for 1/2 hour. Put the flour in a bowl and make a dent... Pumpkin BreadPeel the pumpkin, remove the seeds and cut the flesh into small cubes. Put 100 ml water with cinnamon, cloves... Amarena Vanilla Upside Down CupcakesFor Amarena vanilla upside-down cupcakes, preheat the oven to 180 °C and grease the cavities of the muffin... Rosemary Lemon CakesFor the rosemary lemon cakes, first pour about half a cup of lukewarm water into a large bowl. Place the germ... Rosemary Focaccia with OlivesFor the rosemary focaccia with olives, first put 500 g of flour in a large enough bowl and make an indentation... Raisin RollFor the raisin rolls, first sift the flour into a large bowl. Add eggs, sugar, salt and crumbled yeast. Warm... Pumpkin TortelliniMix the semolina and flour, fold in the eggs one by one (except for the egg white) and form the pasta dough... Baked Mice with Curd DoughFor baked mice with curd dough mix curd, sugar, eggs, baking powder and lemon sugar with a mixer. Then put the...