In a bowl, mix all ingredients until well combined (the batter should be a liquid pancake batter consistency)
At this point, you can fry right away or let it ferment in the fridge for 6-24 hours.
When you're ready to fry, add oil to a heavy pot to measure about 2-3 inches deep (I used refined coconut oil)
Heat the oil to 325-335°F
While the oil is heating up, prepare a cooling rack over paper towels next to the stove.
Dip the rosette iron in the hot oil and heat it for 1-2 minutes. Keep a paper towel handy and wipe away any excess oil.
Dip the hot mold in the batter then in the hot oil (Make sure the batter only comes up ¾ of the sides, do not let it come all the way to the top otherwise you won’t be able to remove the fried dough).
The batter will start to pull away, use a tong or fork to push away the rosette from the iron. Flip the rosette and fry for an additional 5-8 seconds.
Remove the rosette from the oil and place on a cooling rack.
Once cooled, sprinkle with confectioners' sugar or dip in cinnamon sugar.