Yeasted Aebleskivers recipe from Make Ahead Bread: 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day
Author Donna Currie on Yeasted Aebleskivers:
Aebleskivers are a Danish pastry, often served at the holidays. Traditional aebleskivers (or balls) are like pancakes in color and texture, but these definitely show their relationship to yeast breads. Aebleskivers aren’t baked—they are cooked on the stovetop in an aebleskiver pan that is made from cast iron and has round wells. Since a pan only makes 7 aebleskivers at a time, you’ll need to work in batches.
The slightly difficult part in making aebleskivers is figuring out exactly when to turn the buns over and how to do it smoothly. A sturdy wooden skewer is the best tool I’ve found for the turning.
I first discovered aebleskivers the same time that I discovered the town of Solvang, California, several years ago. On our way to Santa Barbara, my husband and I happened to stop in Solvang. Walking the flower-lined streets, we noticed bakeries with windows in which we could see cooks flipping what looked like little pancake balls. Founded by Danish-Americans in 1911, Solvang (“sunny field”) features Scandinavian architecture and continues many Danish traditions, including aebleskivers — Danish for “apple slices,” since the dish was traditionally prepared with apple slices or bits.
By coincidence, my brother and his wife sent us an aebleskiver pan and aebleskiver mix that year for Christmas. We cooked some up, several different times, but eventually ran out of the prepared mix. And that was that.
So when I saw Donna’s aebleskiver recipe, I immediately knew what I wanted to try first. Guess what? Making them from scratch wasn’t much more involved than using the prepared mix. In fact, at 1:00 a.m. the night before we planned to cook these for breakfast, I realized that I hadn’t prepared the dough. I got up, tossed everything together in the bowl, and within 10 minutes, I was back in bed, asleep.
These are simple to cook too. Even the flipping is easy: stick a toothpick in the middle of a bun and if it moves around easily, just flip it over. They flip so easily that I often just use my hands–assuming we don’t have guests for breakfast!
We did not end up with the 21 buns noted in the recipe, but you can see why: we used much too much batter in our first batch. (It had been a while since we’d made these…)
The hardest part of this recipe is similar to pancakes: you’ll want to eat up the first batch while the others are still cooking!
Finally, if you’re wondering what to serve with the aebleskivers, here is Donna’s recipe for the yummy-looking (and yummy-tasting) jam you see in the first photo above.
Featured Recipe From: Make Ahead Bread: 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day
Yield: Makes 21 buns
1 1⁄2 cups (6 3⁄4 ounces) unbleached all-purpose flour
1 tablespoon sugar
1⁄4 teaspoon kosher salt
1 teaspoon instant yeast
1⁄2 cup milk
1⁄2 cup room temperature water
1 large egg
Vegetable oil, for the pan
On Prep Day
Combine all of the ingredients except the vegetable oil in a medium bowl and mix well, making sure everything is evenly mixed and there are no dry bits. Cover the bowl with plastic wrap and refrigerate overnight.
On Baking Day
1. Remove the bowl from the refrigerator.
2. Heat your aebleskiver pan on medium heat until a drop of water sizzles when it hits the pan. Pour a small amount of vegetable oil in a small bowl and use a silicone brush to very lightly oil each well of the pan.
3. Use a small dish or spoon to fill each well of the aebleskiver pan with batter to about three-quarters full; the buns will rise as they cook. Let them cook for 2 to 3 minutes—you should see bubbles rising to the top, as you would with pancakes.
4. Test one aebleskiver to see if it is ready to turn: Insert a skewer into an aebleskiver and try to spin it in the well. If it doesn’t release easily, continue cooking until it does (test again after another minute). Once the aebleskivers are willing to release from the wells, use the skewer to turn them over in the pan. Some of the batter might “spill” into the pan—that’s fine.
5. Continue cooking the aebleskivers, turning them as needed, until they are evenly browned on the outside and cooked through on the inside—you’ll have to break one open to check. You might need to lower the heat if the aebleskivers brown too quickly on the outside before they are thoroughly cooked inside.
6. When the first panful is cooked, remove the aebleskivers and let cool on a wire rack, brush the wells with oil as before, and continue cooking in batches until all the batter is used.
© 2014 Donnie Currie
Reprinted with permission from Make Ahead Bread: 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day, by Donna Currie (Taunton Press)