Æbleskiver med gær – Aebleskiver with Yeast

There many recipes. The last time we made Aebleskiver it was with buttermilk. The recipe below is with yeast (gær)


  • 1 tsp yeast
  • 1 cup 3/4 cup of milk, heated
  • pinch of salt
  • 1 tsp. sugar
  • zest of ½ lemon unsprayed or 2 tsp. lemon juice (10 ml)
  • 2 1/2 cup plain flour 
  • 2 eggs
  • butter/margarine for the pan
  • ¼ tsp. ground cardamom

What to Serve with Æbleskiver

  • powder sugar
  • sugar or jam

Kitchen Utensils

  • æbleskiver pan (cast iron preferable)
  • 2 mixing bowls
  • electric mixer
  • wooden spoon
  • measuring cup/spoons
  • wooden skewer or knitting pin

 Trivia: Did you know that æbleskive is singular and æbleskiver is plural?


  1. Heat the milk to approx. 100 – 110 degrees F. Stir the yeast into the milk and add the salt, sugar, grated lemon peel and cardamom. Mix well with a wooden spoon. Stir in the flour and add the egg yolks one at a time. Cover with a towel and let the dough rest (raise) approx. for a ½ hour.
  2. In another bowl, using an electric mixer beat the egg whites on high speed until stiff.  This will take about 2-3 minutes. 
  3. Using a rubber spatula, gently fold fold the egg whites into the batter. Be sure to rotate the bowl a quarter at a time. Repeat adding and folding the egg whites until the egg whites have been incorporated. 
  4. Heat the æbleskive pan over low to medium heat.  Add about 1/4 teaspoon of butter or margarine into each hole of the cast iron pan.  
  5. When the butter starts to bubble, add a spoonful of the dough into each hole.  Fill the holes approx three-quarter up with dough. 
  6. When the æbleskiver begin to stiffen, use either a wooden skewer or knitting pin to push 1/4 of the æbleskiver up to begin to brown the top.  
  7. As soon as they get bubbly around the edge, turn them quickly over with a knitting needle.  (In Denmark, the Danish cooks traditionally use a knitting needle.)
  8. Continue cooking and turn the ball to keep it from burning, and it creates the characteristic spherical shape of an æbleskive.   
  9. It is important that the æbleskiver bake at moderate heat. Turn the æbleskiver several times and cook until golden brown all over.
  10. Remove all of the æbleskiver from the pan and generously sprinkle them with powdered sugar. Traditionally æbleskiver are served with raspberry jam, strawberry jam or sugar.
  11. Remove to a serving plate and serve immediately.  Optionally, sprinkle confectionery sugar over the æbleskiver.

 Tip:Æbleskiver can be kept warm in the oven, and they can also be frozen.

 Trivia: Did you know that the Danish meaning of æbleskiver is apple slices?

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