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Dansk Aebleskiver (Danish Doughnuts)

Rated as 4.69 out of 5 Stars

"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."
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Ingredients

55 m servings 145 cals
Original recipe yields 48 servings

Directions

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  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.

Nutrition Facts


Per Serving: 145 calories; 10.6 g fat; 9.6 g carbohydrates; 2.8 g protein; 34 mg cholesterol; 115 mg sodium. Full nutrition

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Reviews

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  1. 16 Ratings

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Most helpful positive review

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 wou...

Most helpful critical review

I made a smaller batch of this. We didn't like the cardamom in our but will try the recipe again with cinnamon. Making theses is an art it takes practice.

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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 wou...

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...

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 ...

I really wanted to try these but I didn't have the special pan. I went ahead and used my cast iron skillet instead. I used a thin layer of peanut oil instead of shortening. The batter was thi...

Perfect. Made a lot. Freeze well. Great with mulled win or "Glugg".

We asked the server at a restaurant in Solvang what that delicious rasberry sauce they topped their Aebleskivers before dusting with powdered sugar. She revealed that they use a seedless rasberr...

This is my wife's account so take with a grain of salt. She is the real cook in the house. I heard about aebelskivers from My grandfather. He told us about eating them when the Skandinavian w...

! I am Danish and grew up eating these. They were a special meal (usually breakfast) that we had for special occasions, holidays & potlucks and Danish holidays/celebrations. We would eat the...

Proud Dan here, always looking for different recipes to try. These were fantastic, followed recipe exactly. Served at a slumber party, all the kids could not get enough.