Swedish rosette waffles with cinnamon sugar

For the rosettes, combine the cake flour, salt and castor sugar in a medium bowl. Set aside.

In a separate bowl, whisk the eggs, milk and vanilla essence together. Add the mixture to the dry ingredients in a slow stream, whisking continuously until well combined. Set aside to rest, about 30 minutes.

In a deep-fat fryer or large, deep pot, heat the oil to 180˚C. Use a sugar thermometer to check the temperature of the oil if using a pot. Using a Swedish rosette iron, first dip the iron in the hot oil before dipping it into the batter. Be careful not to let the batter spill over the top of the iron.

Carefully dunk the batter-coated iron back into the hot oil until the waffle starts to turn golden brown. Using a skewer/chopstick, push the waffle off of the iron and let it float in the oil with the cooked side facing up. Once the opposite side has turned golden brown, use a slotted spoon to remove the waffle from the deep-fat fryer/pot and place it on paper towel to absorb excess oil. Repeat until all of the batter has been used.

For the cinnamon sugar, combine the icing sugar and ground cinnamon in a small bowl. Dust the mixture over the rosettes, ensuring each waffle is thoroughly coated.

Serve warm, drizzled with the honey/maple syrup, if desired.