Æbleskiver with jam – Trine Hanneman
Discover how to make delicate æbleskive doughnuts, filled with prunes and dusted with icing sugar, in just 40 minutes!
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Cooking tools:
- Bleskive pan
- Stove
- Mixing bowl
- Sifter
- Paring knife
- Whisk
- Kitchen towel
- Spoon
- Plate
Ingredients
- 40 g fresh yeast
- 800 ml lukewarm whole milk
- 600 g plain (all-purpose) flour
- 2½ tsp fine sea salt
- 1½ tsp ground cardamom
- 3 tbsp caster (granulated) sugar
- 4 organic eggs
- 150 g butter
- icing (confectioner’s) sugar, to dust and serve
- 1 jar of raspberry jam
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