Copenhagen Food: Stories, traditions and recipes by Trine Hahnemann

Author:Trine Hahnemann
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille Publishing Ltd
Published: 2017-09-23T16:00:00+00:00

Æbleskiver with jam

You will find these served with gløgg, the warm mulled wine on offer all over town in December, and they definitely belong to the Christmas season. There are a lot of industrial versions and the real thing is hard to come by. I have to make them in December, otherwise it doesn’t feel like Christmas.

Serves 8

40g [1½oz] fresh yeast

800ml [3⅓ cups] lukewarm whole milk

600g [4½ cups] plain [all-purpose] flour

2½ tsp fine sea salt

1½ tsp ground cardamom

2 vanilla pods [beans]

3 Tbsp caster [granulated] sugar

4 medium eggs, separated

150g [⅔ cup] butter

200g [7oz] prunes, pitted (optional)

icing [confectioner’s] sugar, to dust

strawberry or raspberry jam, to serve

Crumble the yeast into the milk in a large bowl and stir to dissolve.

In another large bowl, sift together the flour, salt and cardamom. Slit the vanilla pods lengthways, scrape out the seeds with the tip of a sharp knife and add to the dry ingredients with the sugar.

Whisk the eggs yolks into the milk mixture. Add the dry ingredients and beat to make a dough.

In a separate bowl, whisk the egg whites until stiff, then fold them into the dough. Cover the bowl with a tea towel and leave to rest at room temperature for 40 minutes.

Heat an æbleskiver pan over a medium heat. Put a little butter in each indentation, and when it has melted, pour in some of the batter. Place half a prune (if using) in each and cook for 3–5 minutes, or until golden underneath, then turn the doughnuts over. Continue frying for about 4–5 minutes, or until golden, then remove. Repeat with the remaining batter. Dust with icing sugar and serve immediately with jam.

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