This traditional Danish donut is a favorite family affair, especially for my husband, who is from Denmark. 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 doughnuts, but you can use a fork, too.
Ingredients
- eggs: 8 piece
- quart buttermilk: 1 piece
- butter: 0.25 cup (melted)
- all-purpose flour: 4 cups
- salt: 1 tsp
- white sugar: 2 Tbsp
- baking soda: 1 tsp
- ½ tablespoons ground cardamom: 1 piece
- vegetable shortening: 2 cups (melted)
Metric Conversion
Stages of cooking
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Preheat an electric aebleskiver pan, according to the manufacturer's directions.
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Beat together eggs, buttermilk, and butter in a mixing bowl until smooth. Gradually whisk flour, salt, sugar, baking soda, and cardamom into egg mixture until evenly blended and smooth.
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Spoon 1 tablespoon of shortening into each cup of the preheated aebleskive pan, and allow oil to heat. Pour batter into each cup until 3/4 full. Allow batter to cook in the bottom of the cup, 3 to 4 minutes or 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 batter is fully cooked into a golden brown ball. Drain on paper towels.
