Glazed Aebleskivers
- Total Time: 30 mins
- Yield: 4-6 1x
Description
This Danish dessert is a cross between pancakes and donut holes that are baked in a special pan and doused with sweet glaze.
Ingredients
Glaze:
- 2 tbsp (30 g) melted butter
- 1 cup (120 g) powdered sugar
- 1/2 tsp vanilla
- pinch salt
- 2 tbsp (30 ml) milk
For the aebleskivers:
- 2 eggs, separated
- 1 tbsp (15 g) sugar
- 1/2 tsp baking powder
- 1/2 tsp vanilla
- dash cinnamon
- 1 cup (120 g) flour
- 1 cup (240 ml) milk
- 2 tbsp (30 g) melted butter
Instructions
- In a bowl, beat the egg yolks, sugar, milk,butter, and vanilla
- In another bowl, combine the flour, baking powder, and salt.
- Add the flour mixture to the egg yolks.
- In another bowl, beat the egg whites until stiff peaks form.
- Gently fold the two mixtures together.
- Heat pan over medium heat until a drop of water sizzles when it’s placed on it.
- Brush pan with butter ans spoon batter into each cavity.
- Rotate batter after about 30 seconds using a chopstick or skewer.
- Dip in glaze and serve.
For Glaze:
- Combine all ingredients until smooth.
- More milk may be added for desired consistency.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: Danish
Nutrition
- Serving Size: 3 aebleskivers
- Calories: 320
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Frequently Asked Questions
What special equipment do I need to make aebleskivers?
You need an aebleskiver pan — a stovetop pan with round, spherical cavities that give these Danish treats their distinctive ball shape. The recipe also calls for a chopstick or skewer to rotate the batter in the cavities about 30 seconds into cooking so it forms an even sphere.
Why does the recipe beat the egg whites separately?
The eggs are separated: the yolks go into the batter base with the milk, butter, and vanilla, while the whites are beaten to stiff peaks in a separate bowl and then gently folded in. This technique traps air in the batter, giving the finished aebleskivers a lighter, fluffier interior that contrasts with their golden crust.
How do I adjust the glaze consistency?
The glaze recipe (2 tbsp melted butter, 1 cup powdered sugar, 1/2 tsp vanilla, a pinch of salt, and 2 tbsp milk) can be thinned by adding more milk until you reach your desired consistency for dipping. 
Where does the glaze come from? Traditionally we eat æbleskiver with sugar and strawberry jam in Denmark ????
Danes eat æbleskiver with fluor sugar don’t glaze them.
I had wonderful – better than in CPH at Daniel NY.