Danish Æbleskivers
Referred to as pancakes, dumplings or even doughnut holes in English, æbleskivers are served as a treat throughout the month of December, almost always with a glass of gløgg.
Makes 20.
1 1/2 cups whole milk
.6 ounce fresh yeast (1 cake) or 1 envelope dry yeast
2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon ground cardamon
1/2 vanilla bean
2 eggs, separated
Unsalted butter
Raspberry or strawberry preserves
Powder sugar
Heat milk in a small saucepan until lukewarm. Remove from heat and pour into a medium bowl. Add yeast and let it dissolve.
Combine flour, sugar, salt and cardamon in a medium bowl. Split vanilla bean and scrape seeds into the dry ingredients. Whisk the egg yolks into the milk. Add the wet ingredients to the flour and mix well. Beat egg whites in the bowl of an electric mixer until stiff. Fold into batter. Let rest one hour at room temperature.
Melt 1/2 teaspoon butter in each indentation of an aebleskiver pan over medium heat. Pour batter into each indentation, about 2/3 full. Cook until golden brown underneath, 3-4 minutes. Using a knife or skewer, turn aebleskiver over and continue to cook until golden and cooked through, 3 to 4 minutes.
Remove æbleskivers from pan, and repeat with remaining batter. Serve æbleskivers with powdered sugar and preserves – and a glass of steaming gløgg.
Note:
An aebleskiver pan is a stovetop pan with 6 or 8 holes/indentations. While non-stick is available, choose a cast iron pan for best results.