Christmas Donuts -First day of Advent
On the first day of December, in many Danish homes a countdown candle is lit and burned a little each day until Christmas Eve. The children are already excited in anticipation of the coming events and parents give them Christmas calendars with small presents and sweets Each morning they hop out of bed and run to open their calendars
This coming Sunday is the first Sunday of Advent, four Sundays before Christmas Eve. Many invite family and friends to bake Christmas cookies, make candy, make decorations for the tree and an Advent Wreath, four candles, one for each of the four Sundays before Christmas Eve. The Æbleskiver (Christmas donuts) pan is taken out of storage,and thousandsof æbleskiver, if not hundred of thousands, are prepared and eaten while drinking steaming hot Gløgg in this month of December. I’ve have done this recipe before, November 2017, but it never hurts to refresh one of the best and most famous Danish recipes.
These doughnuts, are only eaten at Christmas time, and baked on top of the stove in a special pan with a hole for each doughnut. It is called a “æbleskive” pan. These doughnuts can also be made with an electric “Æbleskive” pan on the table top and can be ordered on the internet.
½ lb.(250 g) flour
½ tsk. Salt
1 tsp. sugar
2 cups (16 fl. oz.) buttermilk
2 eggs, separated
1 tsp. baking powder butter for baking
1 small apple, cored and diced
In addition, icing sugar and jam
To make donuts, mix flour, salt, and sugar. Beat buttermilk with egg yolks, and add flour mixture. Add baking powder and fold in stiffly beaten egg whites. Heat the “æbleskive” pan and put melted butter in each hole. Pour batter into each hole, not quite filling them. Place a little piece of apple in the center of the doughnut. Turn quickly with a knitting needle or fork when half done, 1-2 minutes. Let them cook 1-2 minutes on the other side. Serve warm with icing sugar and jelly.
To serve, each person takes two or three “æbleskive” on their plate together with a tablespoon of icing sugar and a tablespoon of jam. The æbleskiver is first dipped in jam and afterward in sugar, then eaten with fingers.