Blend dry ingredients. Add milk and egg and beat until smooth like heavy cream. Strain mixture. Heat rosette iron in 200ºC . fat 8 cm deep in a small saucepan or automatic deep fryer. An auto fryer is best as it is easier to keep the fat at the correct temperature. Tap excess oil off of iron batter on a paper towel. Dip iron in batter until two third covered. Immerse in hot fat and fry until delicatley brown. Remove; tip upside down to drain. Push off rosette and drain on paper towels. Stir batter each time before dipping iron. Repeat. If iron is too cool, batter will slip off. Dust with powdered sugar and store airtight, in single layers seperated by wax paper. Best if served within a day or two (if they last as long as 2 days!).