Home > Mini dessert recipes > Danish apple doughnuts (æbleskiver)

Danish apple doughnuts (æbleskiver)

Name: Danish apple doughnuts (æbleskiver)
Prep time: 40 min
Total time: 40 min
Yield: Makes about 50
Ingredients: 20g fresh yeast (or 15g fast-action dried yeast); 400ml lukewarm whole milk; 2 medium free-range eggs, separated; 300g plain flour; 1¼ tsp salt; ¾ tsp ground cardamom; 1½ tbsp caster sugar; 1 vanilla pod, split lengthways and seeds scraped; 75g butter for frying; 1 eating apple, peeled, cored and cut into 1cm cubes; 50g icing sugar to dust; Raspberry jam to serve

Easy
November 2019

Easy
November 2019

Test kitchen approved

Makes about 50
Hands-on time 40 min, plus 40 min resting

Danish food writer and chef Trine Hahnemann’s home-made version of æbleskiver – Danish baked doughnuts – are apple-flavoured morsels of doughy heaven. They’re served everywhere in Denmark throughout December, although we think they make a lovely sweet treat any time of year.

Take your love for doughnuts to the next level with these charming mini doughnut muffins.

Nutrition: per doughnut

Calories: 13kcals
Fat: 0.4g (0.2g saturated)
Protein: 0.2g
Carbohydrates: 2.1g (0.9g sugars)
Fibre: 0.1g
Salt: trace salt

Nutrition: per serving

Calories: 13kcals
Fat: 0.4g (0.2g saturated)
Protein: 0.2g
Carbohydrates: 2.1g (0.9g sugars)
Fibre: 0.1g
Salt: trace salt

Save recipe

Save

Save recipe Print

Rate

Ingredients

20g fresh yeast (or 15g fast-action dried yeast)
400ml lukewarm whole milk
2 medium free-range eggs, separated
300g plain flour
1¼ tsp salt
¾ tsp ground cardamom
1½ tbsp caster sugar
1 vanilla pod, split lengthways and seeds scraped
75g butter for frying
1 eating apple, peeled, cored and cut into 1cm cubes
50g icing sugar to dust
Raspberry jam to serve

Method

Dissolve the yeast in the milk in a large bowl, then whisk in the egg yolks. In a separate mixing bowl, combine the flour, salt, cardamom, sugar and vanilla seeds, mixing well.
Add the dry ingredients to the milk mixture and beat to make a smooth batter, like a thick pancake batter.
In a separate clean bowl, whisk the egg whites until stiff, then fold into the batter. Leave to rest for 40 minutes.
Heat the æbleskiver pan over a medium heat. Put a tiny knob of butter in each indentation and, when it has melted, pour in some of the batter. Put a piece of apple in the middle of each, then cook for 3-5 minutes or until golden underneath. Turn the doughnuts over using a skewer, continue frying for 4-5 minutes until golden, then remove from the pan. Repeat with the remaining batter.
Dust with icing sugar and serve immediately with raspberry jam.