These æbleskiver are baked with yeast and therefore well up and raises will be nice round.
I really like prunes in fritters now, but as a child I didn't like them, so both my mothers mother and my fathers mother had to bake two versions, one with and one without prunes.
I think it's is easier to turn Apple slices with a knitting needle, and I use my grandma's knitting needle for the purpose, that I have inherited from her 🙂
RECIPE – ÆBLESKIVER 10 pans
INGREDIENTS
1/2 kg flour
5 eggs
3/4 l milk ( I have used both water and rice milk, works fine)
50 g yeast
125 g melted butter/COOP Free or Nutana
1/4 tsp salt
Add the EVS 3 tablespoons sugar and 1/2 TSP cardamom
Prunes to fill
APPROACH
- Would be prunes start with pouring boiling water over and let them stand sveskerne
- Share the eggs and style the egg whites aside in refrigerator
- Warm milk and butter, When the temperature is less than 35 ° c add the yeast
- Mix, flour, salt and egg yolks and pour milk/butter mixture over
- Stir it all well together, the dough is pretty thin
- Let dough raise at least 30 min
- Beat the egg whites
- Flip the egg whites gently into the dough
- Pour the water from the sveskerne and chop them a bit with a knife and have them ready
- Butter æbleskive Pan
- Pour batter into slightly lower edge
- Put a small dollop of prunes in the Middle
- As soon as the outside is baked enough, turn the dough 90 degrees with a knitting needle or fork
- Then turn it all the way around so it is a ball
- I think it's harder to get them perfectly round with sveskerne in the Middle
- Serve with powdered sugar and possibly. raspberry jam for those without prunes in
If you are missing bageartikler, cake shapes, chocolate etc. I can recommend the two webshops Baking time and Bagebixen, they both sell. Callebaut chocolate that I use, as well as a heeeel lot udstikkerforme, Grommets mm. I also bought my big chocolate smeltere with Bagebixen.