Monday, September 10, 2012

milling mondays: æbleskiver

this post first appeared on the grain mill wagon

When I received the WonderMill and started milling my own flour (read more about why I started milling my own flour here) I knew I wanted to try out my Danish recipes using this fresh and nutritional flour. Growing up in Denmark æbleskiver was a great dessert/snack – especially in the fall. As fall is approaching I thought it would be nice to make 100% whole wheat æbleskiver.
125 g hard white wheat
125 g soft white wheat
1 tsp sugar
½ tsp baking soda
1 tsp cardamom
Zest of half a lemon
2 cups buttermilk (if you don’t have butter milk you can use 1 cup milk and 1 cup yogurt)
2 eggs
Æbleskive pan and turning tool such as a knitting pin
Recipe yields about 30 æbleskiver
The advantage of using grams instead of cups is that when you measure your wheat berries in grams it produces the exact amount of grams of flour you need. When you measure wheat berries in cups then you will end up with more flour than needed. Either way will work though. Most food scales also measure in grams and make it easy to figure out if you don’t normally use grams.
Grind the hard and soft wheat berries in your grain mill. I of course use my WonderMill.
In order for the æbleskivers not to be too dense sift the flour twice. Use a very fine sift to ensure as much of the bran as possible is left behind. I use this one. Save the bran that was sifted from the flour to use later in, for example, your cereal to give you extra bran.

Mix together the sifted flour, sugar, baking soda, cardamom and lemon zest. Then mix it together with the buttermilk.  Finally add one egg at a time to the mixture. I use a blender for quick and easy mixing.

Heat the æbleskive pan. It needs to be very warm. When it is warm enough add Crisco to each hole in the pan (I don’t usually like using Crisco or other fats like this, but your æbleskivers really will not turn out right if you don’t use it).

Fill each area in the pan with 2/3 dough. The æbleskivers need to be baked with even heat and need to be turned before the dough becomes too stiff (you may want to turn the heat down to medium/medium high after the pan is heated up to ensure they don’t burn).  This step might take some trial and error as you make it the first time. Either way, the first round usually doesn’t turn out as good as the following ones. Once you get the hang of it, it is pretty easy.  Each æbleskive takes about 5-6 minutes to bake (2-3 minutes on each side).

The most common way to eat æbleskiver in Denmark is with jam and powdered sugar. This may not be the most healthy of treats (but it must be more healthy with 100% whole wheat flour, right:)) but they are very YUMMY.

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