Dansk Aebleskiver (Danish Doughnuts) Recipe - Allrecipes.com
Dansk Aebleskiver (Danish Doughnuts) Recipe
  • READY IN 55 mins

Dansk Aebleskiver (Danish Doughnuts)

Recipe by  

"My husband is from Denmark, and making this traditional Danish favorite is a family affair. I make the batter, my husband does the cooking, and the kids help us make them disappear! We like to dip our aebleskivers in raspberry jam, maple syrup, and powdered sugar. The cardamom gives them that something extra. No wonder this recipe is a family favorite! Danish cooks use a long knitting needle to turn the doughnuts, but you can use a fork, too."

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Ingredients Edit and Save

Original recipe makes 48 servings Change Servings
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Directions

  1. Preheat an electric aebleskiver pan according to the manufacturer's directions.
  2. Beat together the eggs, buttermilk, and butter in a mixing bowl until smooth. Gradually whisk the flour, salt, sugar, baking soda, and cardamom into the egg mixture until evenly blended and smooth.
  3. Spoon 1 tablespoon of shortening into each cup of the preheated aebleskiver pan, and allow the oil to heat. Pour batter into each cup until 3/4 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown, then use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 45 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 06, 2007

I submitted this recipe and it was changed a bit when published. I just wanted to clarify that the aebleskiver pan is a cast iron pan with 7 rounded cavities about 2" wide and 1" deep. You would preheat pan with melted oil before starting to cook the aebleskiver. I don't know if there is an electric pan in existence or not, but my recipe is based on using a cast iron pan. Enjoy!

 
Most Helpful Critical Review
Aug 19, 2013

Tried the recipe and was able to turn them using two bamboo skewers to flip them. They needed to be eaten warm to remain puffed and deflated in sad wrinkled blobs when at room temperature. I don't think this is how they are supposed to be. Filled them with orange marmalade and lime curd and a little more batter to make complete doughnut. Are the photos of them right off the pan or ???

 

11 Ratings

Apr 12, 2010

I absolutely love this recipe. I like it because I don't have to separate and whip the egg whites. I've made this with buttermilk and also by making your own buttermilk (curdle milk with lemon juice) - recently I also used the eggs in the carton, super easy and YUMMY.

 
Jan 15, 2012

This is almost the same family recipe that I grew up with. we always filled them with a teaspoon of JAM! Once poured into the pan, drop a bit of jam in the center, and cover with just a tad of batter, and turn as usual. We just made these last night. As a child we made these all the time! On our(all siblings and cousins) wedding day we all were given the special "aebleskiver" pan, that my parents bought at Layman's hardware in amish country, Ohio!!!

 
Jun 03, 2012

I really wanted to try these but I didn't have the special pan. I went ahead and used my cast iron skillet instead. I used a thin layer of peanut oil instead of shortening. The batter was thick enough that it made little pancake shapes but thicker. I fried 4 spoonfuls at a time and flipped them after a few minutes. They turned out tasty. They have a nice crunchy layer on the outside and a soft breadlike middle. Because I like a sweeter "pastry" I added a bit more sugar and I also added cinnamon. The cinnamon and cardamom play well together. My son liked them plain. My daughter liked them with the cinnamon/powdered dusting sugar. I liked them with my organic raspberry pomegranate jelly. My husband thought they would taste better in Denmark but he still enjoyed them. ha ha Overall these were pretty good and they worked just fine without the special pan. They would probably be better with the special pan since it would crisp all edges as well but it was manageable and tasty anyway.

 
Dec 31, 2011

This is my wife's account so take with a grain of salt. She is the real cook in the house. I heard about aebelskivers from My grandfather. He told us about eating them when the Skandinavian women would gahter to quilt. He made sure to show up at the house where they were quilting so he could get some. These women were from pioneering times in my valley. So began my search. I had a great recipe but lost it so I searched here and found this recipe. I didn't have the cardoman so skipped it. They turned out great. We have 7 kids. I could not keep up once I started serving. The only problem is a I need a second pan. Thanks for sharing.

 
Jul 31, 2011

Perfect. Made a lot. Freeze well. Great with mulled win or "Glugg".

 
Jan 14, 2012

Proud Dan here, always looking for different recipes to try. These were fantastic, followed recipe exactly. Served at a slumber party, all the kids could not get enough.

 

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Nutrition

  • Calories
  • 145 kcal
  • 7%
  • Carbohydrates
  • 9.6 g
  • 3%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 115 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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