Sunday, 21 August 2011
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Recipe from Small Sweet Treats by Marguerite Henderson (Gibbs Smith, 2011)Shaped like doughnut holes, these Danish morsels of goodness are for breakfast, a snack, or a late-night treat. The only requirement is an aebleskiver pan—a cast-iron pan with seven indentations for the batter to cook and turn so it can brown easily on all sides. Somehow, they come out looking like perfect spheres. There are as many recipes for aebleskivers as there are Danes. So, if your grandmother’s is better, go for it.
Special equipment: aebleskiver pan (available in all gourmet shops and cookstores)
In a medium bowl, combine the flour, baking powder, baking soda, cardamom, salt, and sugar.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
- 1/2 cup sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups buttermilk
- 3 large egg whites
- 1 tablespoon unsalted butter
- Raspberry or strawberry preserves
- Powdered sugar
In another bowl, beat the egg yolks, vanilla, and buttermilk with a whisk or handheld mixer until frothy. Stir the dry ingredients into the wet ingredients just to combine.
In another bowl, beat the egg whites until frothy and stiff peaks form. Gently fold the egg whites into the batter.
Rub a little of the unsalted butter into each indentation of a well-heated aebleskiver pan. With a paper towel, remove excess butter. Place about 1 tablespoon batter in each indentation, top with about 1.2 teaspoon of preserves of choice, and add another tablespoon of batter on top. Cook until the sides are set and bottom is golden brown, about 2.minutes. Using two wooden skewers, carefully turn the aebleskivers over to cook the other side. Cook for 1 to 2 minutes more. Transfer to a platter, dust with powdered sugar, and serve hot. Repeat with remaining batter.
Makes about 3 dozen.
Last Updated ( Sunday, 21 August 2011 )