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

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

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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

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.

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.