Danish · Denmark
Danish Æbleskiver with Gløgg
A traditional Danish dessert served with a spiced wine, perfect for the holiday season.
Ingredients
Method
- In a large bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat eggs, then add milk, sugar, and melted butter.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Heat the Æbleskiver pan over medium heat and lightly grease the wells.
- Pour about 1/4 cup of batter into each well and cook until bubbles form on the surface.
- Carefully flip the Æbleskiver and cook the other side until golden brown.
- Serve warm, dusted with powdered sugar and topped with jam, alongside a glass of gløgg.
More recipes to try
Danish Red Pølse with Cabbage Slaw
A variation of the Danish hot dog with a fresh cabbage slaw, adding a crunchy texture.
Danish Smørrebrød with Fermented Rye Bread and Chicken Salad
A traditional Danish smørrebrød featuring a tangy fermented rye bread with tartar and chicken salad.
Danish Smørrebrød with Haddock, Fish Balls, and Tartar Using a Cold-Pressed Fish Patty
A traditional Danish smørrebrød with a unique twist, using a cold-pressed fish patty instead of fried haddock, along with fish balls and tartar sauce on rye bread.
Fermented Dough Æbleskiver with Cinnamon Sugar
A traditional Danish Æbleskiver made with a fermented dough for a deeper flavor and crispier texture.
Danish Anchovy Rye with Fermented Rye Dough and Pickled Tomatoes
A traditional Danish open sandwich with anchovies, romaine lettuce, and pickled grape tomatoes on rye toast made from naturally fermented rye dough, with Dijon mustard and olive oil.
Danish Frikadeller with Rye Bread and Celeriac Remoulade (Slow-Fermented Dough)
A hearty Danish meal featuring meatballs served with rye bread and a tangy celeriac remoulade, with a slow-fermented rye bread for enhanced flavor and texture.