As soon as I come close to December, I have to have my favourite Christmas food … namely, Æbleskiver.
In the past when I made these, they became more ufo-shaped than like the round balls, they are meant to be. But last year, I tried to cold rise the dough as I could not reach home on time to make it properly before the æbleskiver were to be made. So I decided to place the dough in the fridge with a little less fresh yeast.
Last year, the dough rose overnight and all day long. This year I made the dough first thing in the morning, but the overnight way worked just as well. The dough becomes much more airy and does not fall so easily together, thus making the æbleskiver nice and round. So it’s not just for delicious bread that cold or long-term rising works great, it’s also for æbleskiver.
COLD RISE ÆBLESKIVER
ABOUT 35 PCS.
250 G FLOUR
1 TBSP. SUGAR
4 DL COLD MILK
15 G FRESH YEAST
2 EGGS
1 SMALL TSP. SALT
1 TSP. CARDAMOM
Mix the flour with sugar and cardamom in a large bowl and in another bowl stir the yeast into the milk with a whisk.
Slowly pour the milk mixture into the flour, while whisking it into a smooth mixture, without too many lumps.
Divide the eggs in white and yolks, mix the yolk in the dough and whip the egg whites stiff with the salt.
Gently fold the whipped egg whites into the dough, without knocking too much air out.
Place the dough in the refrigerator with a damp cloth over for at least 10 hours, preferably longer.
Heat up the æbleskiver pan and put a knob of butter in each cavity. Let the butter melt before pouring a little dough into each recess to just below the edge.
The dough is baked for about 1 min to form a nice light brown crust. When there are bubbles on the surface, turn the æbleskive with the tip of a thin knitting needle.
Continue baking for 2 minutes, before turning it over again and baking for 1 last minute, about. 4 minutes in total.
Taste test one, just to be sure it’s good, nobody needs to know it;)
Server with icing sugar and raspberry / strawberry marmalade.