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Archive for November 16th, 2018

Making Æbleskiver pour batter, rotate 1/4 turn, backfill with more batter, rotate last 1/4 turn and finish frying until baked through.

It’s that time of year again and although it’s a little early, I just had to make some delicious danish Æbleskiver. They are wonderful served warm with a little jam and perhaps some warm red or white Gløgg (mulled wine). By the way, they can also be made ahead of time, tossed in the freezer and quickly reheated in the oven. Here’s a slightly different recipe with egg whites which makes them a little lighter. Also the technique is different than my previous Æbleskive post, in that I backfill each Æbleskive with a little more dough which helps get a rounder Æbleskive. If you want to see the previous post or want to read more about the traditions surrounding Æbleskiver click the above link. I hope you enjoy these super delicious Æbleskiver.

Æbleskiver (makes 40-45)

Ingredients:

500 g all-purpose flour (17.6 oz)

2 tsp salt

2 tsp baking soda

3 tsp vanilla sugar

3 tbsp sugar

4 egg yolks

8 dl buttermilk (27 fluid oz)

zest from 1 lemon

4 egg whites

Canola oil for frying

Directions:

Combine flour, salt, baking soda, vanilla sugar and sugar, set aside. Stir egg yolks and buttermilk together and beat into dry ingredients. Zest lemon into batter and beat to combine. In a separate bowl, beat egg whites stiff and fold into batter.

Preheat æbleskive pan to medium high. Brush pan with canola oil and pour batter. Using a knitting needle (sound odd, but works really well) or a skewer, turn æbleskiver 1/4 turn and fry a little more. Backfill each with a little more batter and turn the last 1/4 turn. Finish frying, turning æbleskiver until baked through. Serve warm with jam and/or sugar, smiles and a heavy dose of hygge. Enjoy!

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