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Dansk Aebleskiver (Danish Doughnuts)

Dansk Aebleskiver (Danish Doughnuts)

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Luanne

My husband is from Denmark, and making this traditional Danish favorite is a family affair. I make the batter, my husband does the cooking, and the kids help us make them disappear! We like to dip our aebleskivers in raspberry jam, maple syrup, and powdered sugar. The cardamom gives them that something extra. No wonder this recipe is a family favorite! Danish cooks use a long knitting needle to turn the doughnuts, but you can use a fork, too.

Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat an electric aebleskiver pan according to the manufacturer's directions.
  2. Beat together the eggs, buttermilk, and butter in a mixing bowl until smooth. Gradually whisk the flour, salt, sugar, baking soda, and cardamom into the egg mixture until evenly blended and smooth.
  3. Spoon 1 tablespoon of shortening into each cup of the preheated aebleskiver pan, and allow the oil to heat. Pour batter into each cup until 3/4 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown, then use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.
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Reviews

Luanne
104
9/6/2007

I submitted this recipe and it was changed a bit when published. I just wanted to clarify that the aebleskiver pan is a cast iron pan with 7 rounded cavities about 2" wide and 1" deep. You would preheat pan with melted oil before starting to cook the aebleskiver. I don't know if there is an electric pan in existence or not, but my recipe is based on using a cast iron pan. Enjoy!

Soifua
18
4/12/2010

I absolutely love this recipe. I like it because I don't have to separate and whip the egg whites. I've made this with buttermilk and also by making your own buttermilk (curdle milk with lemon juice) - recently I also used the eggs in the carton, super easy and YUMMY.

5frys
9
1/15/2012

This is almost the same family recipe that I grew up with. we always filled them with a teaspoon of JAM! Once poured into the pan, drop a bit of jam in the center, and cover with just a tad of batter, and turn as usual. We just made these last night. As a child we made these all the time! On our(all siblings and cousins) wedding day we all were given the special "aebleskiver" pan, that my parents bought at Layman's hardware in amish country, Ohio!!!