Danish doughnuts and glogg
Danish doughnuts
Danish doughnuts (in Danish: Æbleskiver) are enjoyed all year round, but especially at Christmas time when they is served with glogg. The doughnuts are baked in a special cast iron pan.
They are a real treat!
Recipe for Danish doughnuts
- 9 Onces of flour
- 1/2 a table spoon full of sugar
- 1/2 a tea spoon full of salt
- 1 teaspoon full of soda
- 2 eggs
- 1 cup of buttermilk
- vegetable fat for baking
- Icing sugar
Procedure
Mix flour, salt, sugar and soda in a bowl. Stir in eggs and buttermilk.
In a pre-heated pan you put a little bit of fat in each hole and pour in the dough. 3/4 of the hole should be filled up. Bake until it is possible to turn the douhnut and bake it on the other side.
Serve the doughnuts sprinkled with icing sugar and strawberry jam.
Glogg
Glogg (in Danish: Gløgg) Is really hot and spiced red wine. The recipe varies from family to family and nowadays most people buy it already made. Some people still uphold the tradition of freshly made glogg. Glogg can be made both with or without alcohol.
Recipe for Glogg
- 1/4 litre of water
- 3-4 table spoons of sugar
- 1 stick of cinnamon
- 3 whole cloves
- 1 Orange
- 1 lemon
- 1 bottle of red wine
- 3 onces of raisins
- 2 onces of blanched and chopped almonds
- 1/4 cup of rum or port wine
Procedure
Add sugar, cinnamon, cloves, peel of orange and lemon to the water and boil it for 10 minutes.
remove the spices and peel and add the juice of the orange and lemon and add the raisins and almonds. Heat it up again till just before it boils. Remove the pot from the stove and pour in the wine. Just before serving pour in the rum or port wine.
Velbekomme!
from Danish doughnuts back to Danish holiday traditions
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