Broth with "roses"

Sift the flour through a sieve, make a hole in it, put half of the melted fat, egg, salt in it and knead the dough. Roll out dough 3-4 mm thick, cut into strips 15 cm long, 3 cm wide. Make cuts on the long sides of the strips, roll the strips in a spiral onto a wooden stick and lower them into a fryer. Arrange the ready-made rosettes on plates, pour hot broth and serve.