Add sugar to eggs, then add the milk.
Sift flour again with salt, then sift into egg mixture; mix until very smooth and the consistency of heavy cream; stir in vanilla.
Heat oil to 370°F.
Dip rosette iron into hot oil to heat it; drain, then quickly dip into batter to 3/4 of the iron’s height. If batter does not stick to iron, oil is too cool.
Cook batter on coated iron until active bubbling of oil ceases and rosette is golden. Invert iron over oil in pan to drain, then remove rosette from iron onto absorbent paper towels, inverting rosette to drain completely.
Rosette should be crisp as soon as it is slightly cooled.
While still warm, sprinkle with powdered sugar through sifter or sieve.
Avoid making on humid days or will not stay crisp.
Store in airtight containers at room temperature.
