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This is a Danish dessert resembling doughnut holes. Serve hot, with jam, syrup or dusted with powdered sugar.

Cal: 112 Fat: 9g Carbs: 8g Protein: 2g Fiber: 0g

Original recipe serves 30
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 30)

  • 2 cups all-purpose flour
  • 2 egg whites
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons butter ; melted
  • 2 cups buttermilk
  • 1 tablespoon sugar
  • 1 cup vegetable oil ; for frying
  • 2 teaspoons baking powder
  • In My Kitchen

  • Directions

    In a small bowl, beat egg whites until stiff. In a large bowl, combine the remaining ingredients except oil, and fold in the egg whites. Using an aebleskiver pan, pour about 1 tablespooon of oil into each pan cup, and heat until hot. Pour about 2 tablespoons of batter into each cup. Turn quickly with a long needle (how Danish cooks do it) or with a fork as soon as they get bubbly around the edges. Continue turning as they cook to prevent burning.

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