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.
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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
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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.
Nutrition
- 13kcals Calories
- 0.4g (0.2g saturated) Fat
- 0.2g Protein
- 2.1g (0.9g sugars) Carbs
- 0.1g Fibre
- trace salt Salt
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