Side Pannel
Aebleskiver #1
Ingredients List
- 250 Grams flour
- 3 Eggs
- 7/16 Liter light cream or milk
- 25 Grams yeast
- 1 ts Sugar
Directions
A couple of months back there was a discussion on how to make Aebleskiver.
As a lover of Aebleskiver it really hurt me to see how "distorted" some of
these reci pes were. So when I bought the book "Mad", by Ingeborg Suhr from
1942 I decided to enlighten you poor netters. The following three recipes
are from the country where Aebleskiver originated and are the "real thing".
Although Ingeborg Suhr does not say anything about it I would suggest
serving with either sifted confectioners sugar, blackberry jam or both. At
Christmas I would suggest serving with glogg.
Sift flour with sugar and salt. Mix yeast with lukewarm cream (or milk).
Add eggs (one at a time). Combine all of the previous. Leave for
approximately 2 hours to raise. Bake in Aebleskiver pan to golden brown at
low heat.
NOTES : 10 grams of baking powder could be added, then the cream should
not be heated and the Aebleskiver should be baked at once. A little apple
sauce or pieces of apple could be added while baking.
As a lover of Aebleskiver it really hurt me to see how "distorted" some of
these reci pes were. So when I bought the book "Mad", by Ingeborg Suhr from
1942 I decided to enlighten you poor netters. The following three recipes
are from the country where Aebleskiver originated and are the "real thing".
Although Ingeborg Suhr does not say anything about it I would suggest
serving with either sifted confectioners sugar, blackberry jam or both. At
Christmas I would suggest serving with glogg.
Sift flour with sugar and salt. Mix yeast with lukewarm cream (or milk).
Add eggs (one at a time). Combine all of the previous. Leave for
approximately 2 hours to raise. Bake in Aebleskiver pan to golden brown at
low heat.
NOTES : 10 grams of baking powder could be added, then the cream should
not be heated and the Aebleskiver should be baked at once. A little apple
sauce or pieces of apple could be added while baking.
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