Doughnuts and spiced white gløgg

Doughnuts and spiced white gløgg

By
From
Scandinavian Baking
Serves
8
Photographer
Columbus Leth

You cannot go through December in Denmark without these doughnuts (æbleskiver). Most people buy them ready-made, which is a real shame because those are really boring! This is my family recipe, and they are the best. Adding prunes is an old tradition, but they can be left out if you prefer, or replaced by a piece of apple pushed into each doughnut instead.

Ingredients

Quantity Ingredient

For the doughnuts

Quantity Ingredient
40g fresh yeast
800ml lukewarm whole milk
600g plain flour
2 1/2 teaspoons salt
1 1/2 teaspoons ground cardamom
2 vanilla pods
3 tablespoons caster sugar
4 eggs, separated
150g butter
200g prunes, pitted, (optional)
icing sugar, to serve
Scandinavian jams, to serve

Method

  1. Crumble the yeast into the milk in a large bowl and stir to dissolve. In another large bowl, sift together the flour, salt and cardamom. Slit the vanilla pods lengthways, scrape out the seeds with the tip of a sharp knife and add to the dry ingredients with the sugar. Whisk the eggs yolks into the milk mixture. Add the dry ingredients and beat to make a dough. In a separate bowl, whisk the egg whites until stiff, then fold them into the dough. Leave to rest for 40 minutes.
  2. Heat an æbleskiver pan (see photo) over a medium heat. Put a little butter in each indentation and, when it has melted, pour in some of the batter. Place half a prune (if using) in each and cook for three to five minutes or until golden underneath, then turn the doughnuts over. Continue frying for about four to five minutes or until golden, then remove. Repeat with the remaining batter. Dust with icing sugar and serve immediately with raspberry jam.

GlØgg

Ingredients

Quantity Ingredient

Day 1

Quantity Ingredient
300ml elderflower cordial
10 cardamom pods
8 cloves
1 cinnamon stick

Day 2

Quantity Ingredient
2 bottles dry white wine
1 quantity spiced syrup
1 tablespoon caster sugar
200g sultanas
100g flaked almonds
cognac, (optional)

Method

  1. Day 1

    For the syrup, place the elderflower cordial and the spices in a saucepan. Pour in 200ml of water. Gently bring to the boil, then reduce the heat and simmer for 30 minutes. Cover and leave overnight. Strain the syrup to remove the spices.
  2. Day 2

    The next day, heat the wine, syrup and sugar in a big pot until almost boiling, then reduce the heat to low, add the sultanas and almonds and simmer for five minutes. If using cognac, splosh in a generous measure just before serving. Serve in glasses, giving each guest a teaspoon to catch the raisins and almonds.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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