Shared by Margit Sheftelowitz
Shared by Margit Sheftelowitz
Aebleskiver (Danish Doughnuts)
Yield: 25 to 30 doughnuts
Aebleskiver (Danish Doughnuts)
Yield: 25 to 30 doughnutsFamily Journey
Copenhagen, Denmark
Kfar Vradim, Israel
Margit Sheftelowitz uses a traditional Danish cast iron aebleskiver pan to make these doughnuts. She also uses a knitting needle as a tool to flip the doughnuts in the pan, you can alternatively use a wooden skewer.
This recipe is featured in our cookbook "The Jewish Holiday Table: A World of Recipes, Traditions & Stories to Celebrate All Year Long." For more holiday recipes from around the world, get your copy!
This recipe was shared by Margit Sheftelowitz. Read more about her family in "How a Christmas Dessert Became a Hanukkah Sweet" and try her recipes for risalamande (danish rice pudding), and biksemad (beef and potato hash).
Plus, find more Hanukkah recipes in our holiday collection.
Ingredients
- 1 ½ cups lukewarm whole milk
- 1 ½ tablespoons (2 packets/14 g) active dry yeast
- 3 tablespoons granulated sugar
- 3 large eggs
- 1 ¾ cups all-purpose flour, sifted
- ¼ teaspoon kosher salt
- 1 Granny Smith apple
- 8 ounces (2 sticks) unsalted butter
- 1 whole blanched almond
- 1 cup confectioner’s sugar, for dusting
- Berry jam of your choice for serving
Special equipment:
- Aebleskiver pan
Preparation
Step 1
Make the batter: Put the milk, yeast, and sugar in the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until thoroughly combined. (You can also make the batter by hand using a whisk.) Reduce the mixer speed and add the eggs one at a time, waiting until the first egg is well incorporated before adding the next. Add the flour and salt and mix until the batter is smooth, scraping down the sides of the mixer bowl as needed.
Step 2
Remove the bowl from the mixer stand, cover with a towel, and let the batter rise in a warm place until double in volume, about 1 hour. After the batter has risen, transfer it to a large pitcher and set aside.
Step 3
Meanwhile, prepare the apples: Line a baking sheet with paper towels.
Step 4
Peel and core the apple and cut it cross wise into ⅛-inch slices. Cut the apple slices into small squares, about ½-inch (1.25 cm); they don’t need to be perfectly uniform. Put the apples and ¼ cup (60 ml) water in a small saucepan, bring to a simmer over medium heat, and cook, partially covered, until the apples are tender, about 15 minutes. Using a slotted spoon, transfer the apples to the prepared baking sheet to drain and let cool.
Step 5
Melt the butter in a small saucepan over low heat. Remove from the heat and let sit for a few minutes, until the milk solids and water settle on the bottom of the pan. Spoon or pour off the clear melted butter fat and set aside; discard the milky layer.
Step 6
Fry the doughnuts: Line a baking sheet or tray with paper towels. Heat the aebleskiver pan over medium heat (electric pans will just have one setting). 1. After a few minutes, when the pan is quite hot, pour about 1 teaspoon of clarified butter into each hollow of the pan. 2. Pour 1 generous tablespoon of the batter into each hollow of the pan; the batter should reach the rim.
Step 7
3. Add a few pieces of apple to the center of each doughnut, slipping the almond into the center of one. After 1 to 2 minutes, the edges of the doughnuts should be golden brown and most of the batter should be set, though the centers may still be loose. 4. Poke a knitting needle or wooden skewer into the side of one doughnut and carefully flip it over to cook the other side; repeat with the rest of the doughnuts. Keep cooking the doughnuts, turning them occasionally, until all surfaces are browned and the doughnuts are cooked through, about 7 minutes. Using the knitting needle, carefully transfer the fried doughnuts to the paper towel-lined baking sheet.
Step 8
When all the doughnuts are fried, dust them generously with the confectioners' sugar. Serve with your favorite berry jam alongside.
Make ahead: The batter can be prepared up to 12 hours before frying the doughnuts. Seal the batter with plastic wrap and store in the refrigerator until it will be used. The doughnuts are best fresh, but can be made a day or two in advance and reheated in the oven.
