Hello friends! It’s almost Christmas!!! I’m missing home more than usual which I suppose is normal for the holidays.
Some things I miss about Christmas back home:
- my mother’s cioppino (Italian fish soup), I’m making this for you soon
- holidays at my grandparents when my brothers let the dog in and my grandma chases it in circles waving her arms screaming
- waking up with my sister Laurel at 2 am to look in our stockings
- my brothers are now allowed to drink, things are infinitely more fun
- Christmas morning breakfast
- my adorable nieces Charlotte and Caroline – we got Caroline a Hello Kitty bike that I would love to see her open in person instead of facetime
About Christmas morning breakfast: These Scandanavian treats do need a special pan but they are worth the effort to get one because the possibilities with such a pan are endless. You could make all kinds of stuffed mini pancakes etc, more to come on this in future posts.
Aebleskivers are a sort of mix between a doughnut and a pancake. They are yeasted so they puff up a bit. These have a little apple surprise in them too. This sauce is killer. I have to admit, I found a spoon and just kinda ate the sauce. Like all of it. If you like raspberries, it is simple and soooooo good. You must know how to make this sauce.
This recipe made a lot…think 65-70 little aebleskivers (isn’t that just a fun word, I smile just thinking it in my head). If you don’t have a crowd you may want to make a little less. But they are the perfect little Christmas morning breakfast.
A couple tips: Be sure to put a tiny butter in each well in between rounds of aebleskivers so they don’t stick and it also makes for a much prettier aebleskiver. Also, if you cut the apple into about half inch cubes and just put one instead of more smaller pieces it will cook more thoroughly around the apple and not be doughy in the middle. I used a chopstick to turn them which was perfect but anything will work.
- ½ ounce dried yeast
- 3½ cups 2% milk, lukewarm
- 4⅓ cups all purpose flour
- 2½ teaspoons salt
- 1½ teaspoons cardamom (or ¾ tsp cinnamon + ¾ tsp nutmeg)
- 2 vanilla bean pods
- 3 tablespoons superfine sugar
- 4 eggs, separated
- 2 apples, peeled and cut into ½ inch chunks*****
- 7-10 tablespoons butter for greasing pan
- 3 cups raspberries
- ¼ cup honey
- ½ cup water
- 3 teaspoons cornstarch in 3 tablespoons cold water, dissolved
- ***If multiple smaller pieces of apple are used instead of one ½ inch chunk, dough in the middle will not cook well.
- Warm milk to luke warm and dissolve yeast.
- In a large bowl, mix flour, salt, and cardamom (or cinnamon + nutmeg). Add sugar and scrape vanilla bean seeds out of beans into flour mix. Stir until fully mixed.
- Add 4 egg yolks to milk mixture, whisk to combine.
- Add milk mixture to flour mixture and fully combine to make a dough
- In a medium bowl using a hand mixer, beat 4 egg whites at high speed until stiff, add to dough. Let dough stand for 40 minutes before cooking.
- Over low to medium-low heat, heat pan. Add tiny dab of butter and let it melt. Add enough dough to mostly fill the indentation and place chunk of apple in the center. Cook for a couple minutes or until dough is browning. Flip (I used a chopstick but anything will work) and cook other side until fully cooked and not doughy in middle for another few minutes.
- In between aebleskivers, make sure the pan is clean and add a tiny bit of butter each time.
- For the raspberry sauce, in a small saucepan over medium heat, add frozen raspberries, water and honey. Cook until simmering, Add cornstarch mixture and cook for another few minutes.
- Serve aebleskiver warm with raspberry sauce and powdered sugar.