Happy December 1st and 1st Sunday of Advent. I’m going to try to repeat the success of last year and share a Christmas recipe with you every day throughout December. Today, it’s the world’s best filled Danish æbleskiver. This æbleskiver recipe is the one my mom makes for us every year. They are the best. They are light and not too sweet, so these æbleskiver taste perfect with jelly and confectioner’s sugar without being too sugary sweet, which is also why these æbleskiver can easily be filled with something sweet. Classic Danish æbleskiver have been upgraded here with 3 kinds of filling: chocolate, dulce de leche (caramel) and grated marzipan. They are delicious! You don’t have to make all 3 kinds, you can just make a half a portion of the batter and use one of the fillings. The filling is only added to each æbleskive after you’ve put the batter in your æbleskive pan. Try my vegan æbleskiver or my savory æbleskiver with bacon and thyme, too. Serve the warm æbleskiver with mulled wine. Try my lovely apple mulled wine with or without alcohol. Enjoy and happy Sunday!
Danish æbleskiver (makes about 35)
400 ml buttermilk + a little extra for the baking soda
250 g all-purpose flour
1 tbsp. sugar
1 little tsp. salt
2 eggs, separated
1 large tsp. baking soda
Lard or butter for baking
Dulce de leche
Put the buttermilk in a bowl and add the flour, sugar and salt. Whisk the batter well. Add the egg yolks and whisk again. Just before you bake the æbleskiver, stir the baking soda into a little buttermilk and mix it into the batter. Whisk the egg whites until stiff and gently fold them into the batter. Pour the batter into a jug, so it’ll be easier to control when pouring it into the æbleskive pan.
Heat the æbleskive pan. The pan should be nice and warm, but not so hot that the æbleskiver brown too much before you turn them for the first time. A little over medium heat is usually best. Put a small lump of lard or butter in each hollow of the æbleskive pan. Pour some batter into each hollow—so it comes almost to the edge when it raises. Add whatever filling you like (not too much). Turn the æbleskiver with a roasting fork or knitting needle when they’re light brown. The æbleskiver have to be baked on all sides. The first time you turn them, they have to be turned “upside down,” so the side with the raw dough is turned down into the hollow. Once they’re baked, remove them from the pan. Try to open one of them. Place them on a dish lined with kitchen towel to soak any excess fat. Serve warm with confectioner’s sugar. Enjoy!