Aebleskiver Recipe
Aebleskiver are a Danish spherical pastry, traditionally served during Christmas. We are such fans, we make our aebleskiver recipe about once a month.
What makes aebleskiver so unique is the pan – cast iron (usually) with rounded wells. Each aebleskiver cooks in its own oiled well, basically a mini-fryer, creating a crispy outside and fluffy inside. Aebleskiver taste like a magical combination of pancake and donut.
Our aebleskiver journey started with the discovery of an aebleskiver pan at the bottom of my dad’s cast iron collection. Yes, cast iron collection. My dad (“Gpa”) grew up with cast iron skillets and inherited some of his parents’ collection, which included some cast iron from his grandmother. Since then, he’s accumulated (ahem, collected) cast iron skillets in all sizes, waffle irons, corn bread molds, dutch ovens, and muffin pans.
After numerous experiments, from sourdough to whole wheat flour, Gpa settled on this aebleskiver recipe, which is our favorite. Gpa’s departs from the traditional recipe, adding yeast and cinnamon and substituting milk for buttermilk.
From the unique pan to rotating each sphere as it browns, cooking aebleskiver is a fun, hands-on process. Give yourself plenty of time, as aebleskiver take about 90 minutes to cook from start to finish. The deliciousness is worth the work.
To boost the healthfulness of aebleskiver, substitute 1/4 cup of flour with 1/4 cup of our Grain and Seed Mix. Made of equal parts chia seeds, flaxseed meal, wheat germ, and oat bran, the Grain and Seed Mix adds nutrition without changing the aebleskiver texture or flavor. Our Grain and Seed Mix is also great in Homemade Cinnamon Granola.
Tips for Using and Caring for Cast Iron
We are big cast iron fans, for skillets as well as aebleskiver pans, but they require special care.
- New, or newly deep cleaned, cast iron should be seasoned, which means oiled to create a non-stick surface. Even if the directions on a new pan say seasoning isn’t required, do it anyway.
- Pre-heat the cast iron pan before cooking.
- Cast iron pans, including the handle, get HOT. Be careful when touching the pan or handle or use a pot holder or silicon handle cover
- Do not use plastic utensils with cast iron. Use wood or metal utensils.
- Wash cast iron by hand. Scrape pan with spatula or scrub brush and rinse. Some recommend against using soap as it can remove seasoning. Don’t tell Gpa or my husband, but I often use soap. For stubborn bits, add water to pan and simmer for 3-5 minutes. Then scrape again and rinse.
- Make sure to dry pan after use, as cast iron can rust. Dry with a paper towel, then place on stove over low heat for 1-2 minutes or until warm. Remove and cool before storing. Re-season by rubbing a light layer of cooking oil onto the cook surface.
Filling Aebleskiver
Aebleskiver were traditionally filled with an apple slice (aebleskiver translates to apple slice in Danish), but aebleskiver are delicious plain or with a variety of fillings. We love aebleskiver filled with apple compote (recipe below), ginger orange cranberry sauce, chocolate chips, and hazelnut spread. If filling with apple compote or cranberry sauce, prepare before starting the batter. We also serve aebleskiver with our delicious homemade applesauce, made only from apples.
Apple Compote Recipe:
Makes enough to fill aebleskiver and serve as a side.
5 apples, peeled, cored and finely diced
2 tablespoons butter
1 tablespoon cinnamon
½ tablespoon vanilla
3 tablespoons brown sugar
Combine all ingredients in saucepan and simmer, covered, for 10 minutes, until apples are tender. Stir frequently. Remove lid and simmer until the liquid reduces by half, usually 3-4 minutes. Remove from stove and keep covered to retain heat.
Aebleskiver Recipe
Makes 28-35 aebleskiver, 4-6 aebleskiver in a serving
Prep Time: 50 minutes
Cook Time: 40 minutes
Equipment for Aebleskiver Recipe
- aebleskiver pan
- aebleskiver turning tools or wood chopsticks
- food thermometer
- silicone pastry brush
Aebleskiver Ingredients:
1 package of yeast (2 1/4 teaspoons)
⅓ cup warm water (100-110°F)
¼ teaspoon sugar (to activate yeast)
2 cups all purpose flour
¼ teaspoon salt
1 tablespoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
4 tablespoons butter
1 cup milk
3 eggs
1 ½ tablespoons vanilla
ghee or olive oil
powdered sugar for dusting
How to Make Aebleskiver
Activate yeast: Add yeast and ¼ teaspoon sugar to warm water. Stir gently. Let rest for 5-10 minutes until yeast starts to foam and bubble.
Dry Ingredients: Combine flour, salt, cinnamon, baking powder, and baking soda in large mixing bowl.
Wet Ingredients: Melt butter in microwave or over low heat on stove. When butter melts, add milk and re-warm (30 seconds in microwave or 2 minutes on stove over low heat). Add yeast to milk mixture and stir to combine. In separate bowl, whisk 3 eggs then add to milk mixture. Add vanilla and whisk to combine.
Add Wet Ingredients to Dry: Push the dry ingredients against the sides of the bowl with a spoon or spatula to create a well. Slowly pour the wet ingredients into the well.
Mix by pulling dry ingredients into wet until batter is smooth.
Cover bowl with plastic wrap and allow batter to rest and rise for 30 minutes in a warm place.
Preheat oven to 185°F. Place empty baking sheet in oven to keep aebleskiver warm while cooking multiple batches.
Cook Aebleskiver: Pre-heat aebleskiver pan on medium-high heat (or 375°F on induction cooktop). Add 1 teaspoon ghee (clarified butter) or vegetable oil to each well and use pastry brush to coat entire well. There will likely be some steam or smoke, so turn on the exhaust fan. We use ghee to prevent splattering from butter or oil.
To test temperature, place tip of chopstick or aebleskiver turner in water then into oil in well. If water sizzles, the pan is ready.
Using a measuring cup with a spout, fill each well about 3/4 full.
When bubbles and crust form at the edges (1 – 1 1/2 minutes), rotate each ball 90° using aebleskiver turning tools or wood chopsticks.
If adding filling to the aebleskiver, add 1/2 teaspoon of filling (apple compote, cranberry sauce, chocolate chips, or hazelnut spread) in the middle of each partially cooked ball AFTER first rotation. Adding a filling generally increases cooking time.
After about a minute (when outer crust is golden brown), rotate aebleskiver another 90° and continue rotating until fully cooked. Each batch takes between 7-9 minutes. Note: the center well of the aebleskiver pan tends to cook faster.
To ensure aebleskiver are fully cooked without opening, use a food thermometer and cook to 190-200°F. If you don’t have a thermometer, insert a toothpick into the center and remove, it should come out clean without sticking.
Keep Aebleskiver Warm: Since the aebleskiver pan only makes 7 at a time, either serve immediately (but will likely serve only one person) or keep aebleskiver warm in an oven until all dough is cooked. Preheat oven to 185°F and place baking sheet in oven to warm. Transfer cooked aebleskiver to baking sheet in warm oven until ready to serve. Cover with aluminum foil to preserve moisture.
Aebleskiver Recipe
Aebleskiver, a cross between pancake and donut, are both delicious and a fun cooking adventure.
Ingredients
- 1 package of yeast (2 1/4 teaspoons)
- ⅓ cup warm water (100-110°F)
- ¼ teaspoon sugar (to activate yeast)
- 2 cups all purpose flour
- ¼ teaspoon salt
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 4 tablespoons butter
- 1 cup milk
- 3 eggs
- 1 ½ tablespoons vanilla
- ghee or olive oil
- powdered sugar for dusting
Instructions
- Activate yeast: Add yeast and ¼ teaspoon sugar to warm water. Stir gently. Let rest for 5-10 minutes until yeast starts to foam and bubble.
- Dry Ingredients: Combine flour, salt, cinnamon, baking powder and baking soda in large mixing bowl.
- Wet Ingredients: Melt butter in microwave or over low heat on stove. When butter melts, add milk and re-warm (30 seconds in microwave or 2 minutes on stove over low heat).
- Add yeast to milk mixture and stir to combine.
- In separate bowl, whisk 3 eggs then add to milk mixture.
- Add vanilla and whisk to combine.
- Add Wet Ingredients to Dry: Push the dry ingredients against the sides of the bowl with a spoon or spatula to create a well. Slowly pour the wet ingredients into the well.
- Mix by pulling dry ingredients into wet until batter is smooth.
- Cover bowl with plastic wrap and allow batter to rest and rise for 30 minutes in a warm place.
- Preheat oven to 185°F. Place empty baking sheet in oven to keep aebleskiver warm while cooking multiple batches.
- Cook Aebleskiver: Pre-heat aebleskiver pan on medium-high heat (or 375°F on induction burner). Add 1 teaspoon ghee (clarified butter) or vegetable oil to each well and use pastry brush to coat entire well. There will likely be some steam or smoke, so turn on the exhaust fan. We use ghee to prevent splattering from butter or oil.
- To test temperature, place tip of chopstick or aebleskiver turner in water then into oil in well. If water sizzles, the pan is ready.
- Using a measuring cup with a spout, fill each well about 3/4 full.
- When bubbles and crust form at the edges (1 - 1 1/2 minutes), rotate each ball 90° using aebleskiver turning tools or wood chopsticks.
- If adding filling to the aebleskiver, add 1/2 teaspoon of filling (apple compote, cranberry sauce, chocolate chips or hazelnut spread) in the middle of each partially cooked ball AFTER first rotation. Adding a filling generally increases cooking time.
- After about a minute (when outer crust is golden brown), rotate aebleskiver another 90° and continue rotating until fully cooked. Each batch takes between 7-9 minutes. Note: the center well of the aebleskiver pan tends to cook faster.
- To ensure aebleskiver are fully cooked without opening, use a food thermometer and cook to 190°F. If you don't have a thermometer, insert a toothpick into the center and remove, it should come out clean without sticking.
- Keep Aebleskiver Warm: Transfer cooked aebleskiver to baking sheet in warm oven until ready to serve. Cover with aluminum foil to preserve moisture.
Notes
Apple Compote Recipe:
Makes enough to fill aebleskiver and serve as a side.
- 5 apples, peeled, cored and finely diced
- 2 tablespoons butter
- 1 tablespoon cinnamon
- ½ tablespoon vanilla
- 3 tablespoons brown sugar
Combine all ingredients in saucepan and simmer, covered, for 10 minutes, until apples are tender. Stir frequently to prevent sticking. Remove lid and simmer until the liquid reduces by half, usually 3-4 minutes. Remove from stove and keep covered to retain heat.
Ginger Orange Cranberry Sauce:
Makes enough to fill aebleskiver and serve as a side.
- 1 (12 ounce) bag fresh cranberries, inspected and washed
- ½ cup sugar
- grated zest from 1 medium orange (approx 2 tablespoons)
- juice from 1 medium orange (approx ¼ cup orange juice)
- ¾ cup water
- 1 inch of fresh ginger, grated
Combine all ingredients in medium saucepan. Over medium-high heat, bring mixture to a boil then reduce to medium. Stir occasionally until cranberries pop, about 5 minutes. Reduce to simmer and cook cranberry sauce for another 5 minutes. Remove from stove and keep covered to retain heat.
This post contains affiliate links, which means we may receive a commission if you make a purchase using these links. There is no additional cost to you. As an Amazon Associate, we earn from qualifying purchases. Thanks for your support!
