Ebelskivers

by October 12, 2016 0 comment
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Recipes and styling by Mari-Louis Guy & Callie Maritz for CRUSH-photography by Andrea van der Spuy.

Fun food is back in fashion. Candy floss, whoopee pies and, naturally, that movie cop favourite … doughnuts! Sprinkled, dusted, dipped in chocolate or piped full of custard, store-bought or homemade, doughnuts are guaranteed to bring cheer to any event. 
Ebelskivers are the Scandinavians’ funky version of the doughnut

Difficulty: moderate
Preparation time: 15 minutes
Cooking time: 11 minutes

  • 2 eggs, separated
  • 1 cup (250 ml) milk, plus a splash more, if needed
  • 2 Tbsp (30 ml) butter, melted
  • 1 cup (140 g) cake flour
  • 1 tsp (5 ml) sugar
  • ½ tsp (2.5 ml) baking powder
  • 1 Tbsp (15 ml) vegetable oil
  • about ½ cup (125 ml) strawberry jam
  • icing sugar for dusting

Preheat the oven to 180 °C.

Lightly whisk together the egg yolks, milk and melted butter.

Sift together the flour, sugar and baking powder. Gradually add the milk mixture to the flour whilst stirring with the handle of a wooden spoon to form a lumpy batter.

In a separate bowl, beat the egg whites until soft peaks form, and then fold into the batter. If the batter seems too stiff, add a dash of milk.

Brush the wells of the Ebelskiver pan with the oil. Heat until small bubbles form. Spoon a large dollop of batter into each well, add about ½ tsp (2.5 ml) jam to the centre of each and top with a large dollop of batter.

Cook for about 3 minutes, or until lightly browned at the bottom and loose enough to move around easily. Turn the ebelskivers upside down and cook for another 3 minutes. Pop in the oven for about 5 minutes to finish the cooking. They should feel firm all the way around.

Dust with icing sugar before serving.

 

Makes 18

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