Æbleskiver with Dumle – a recipe for next level æbleskiver with a Dumle caramel in the middle. Æbleskiver are a true Danish Christmas classic, but have you ever tasted a warm æbleskive with a melted Dumle in the middle? These take it to the next level, and they are so delicious.
Æbleskiver are made from a fluffy pancake batter cooked in a special æbleskiver pan, so they get a completely round shape. They are enjoyed warm, usually with icing sugar and jam and maybe a glass of mulled wine or coffee, especially during the cosy days of December.
I also have recipes for æbleskiver 3 ways, classic, savoury and vegan, and filled Danish æbleskiver with chocolate, marzipan and caramel. Enjoy!
Æbleskiver with Dumle
Ingredients
Instructions
Æbleskiver with Dumle
Put the buttermilk in a bowl and add flour, sugar and salt. Whisk the batter well. Add the egg yolks and whisk again. Just before frying, stir the baking soda into a little buttermilk and mix it into the batter. Whisk the egg whites until stiff and gently fold them in.
Pour the batter into a jug, so it is easy to pour into the æbleskiver pan.
Heat the æbleskiver pan. It should be hot, but not so hot that the æbleskiver get too dark before you turn them the first time. Just above medium heat usually works. Put a small knob of lard in each hole. Fill each hole almost to the top with batter, as it rises. Put a Dumle in each.
Turn the æbleskiver with a fork or a knitting needle when they are light golden. They need to be cooked on all sides. The first time you turn them, turn them “upside down”, so the raw batter goes down into the hole.
Take them off the pan when they are cooked through. Place them on a plate with kitchen paper to soak up any excess fat. Serve warm, dusted with icing sugar. Enjoy!
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