Dansk Aebleskiver (Danish Doughnuts)

Dansk Aebleskiver (Danish Doughnuts)

10
Luanne 0

"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

55 m servings 145 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10
  1. 11 Ratings

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Most helpful positive review

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 wou...

Most helpful critical review

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 d...

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 wou...

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...

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 ...

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

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 thi...

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.

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 w...

We asked the server at a restaurant in Solvang what that delicious rasberry sauce they topped their Aebleskivers before dusting with powdered sugar. She revealed that they use a seedless rasberr...

I am also from a Danish line and we make this every New Years eve...the trick is to have it all done bt midnight for good luck...oh and thanks for adding the cardomom, most recipes don't include...