Wednesday, February 4, 2015

Cinnamon Chocolate Yeasted Aebleskivers

I am a BREAD lover!! A year ago, I stopped eating bread altogether because of the gluten and sugar. So when I chose this recipe, I KNEW I was going to be in trouble, because I’d want to eat it instead of giving it away as a gift. Well, that’s exactly what happened. I absolutely love these little delicacies and you can add just about anything in the filling, or just leave them plain and serve with jam.

Cinnamon Chocolate Yeasted Aebleskivers
by Debbie
Adapted from Yeasted Aebleskivers from Make Ahead Bread: 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day by Donna Currie

1 1/2 cups unbleached all-purpose flour
1 Tablespoon sugar
1 teaspoon cinnamon
1/4 teaspoon kosher salt
1 teaspoon instant yeast (I used bread machine yeast)
1/2 cup milk
1/2 cup room temperature water
1 large egg
1 cup chocolate chips
Vegetable oil, for the pan (I personally used coconut oil)
Powdered sugar for sprinkling

On Prep Day:

Combine all of the ingredients (except the chocolate chips, vegetable oil and powdered sugar) in a medium bowl and mix well, making sure everything is evenly mixed and there are no dry bits. Cover the bowl with plastic wrap and refrigerate overnight.

On Baking Day:

Remove the bowl from the refrigerator.

Heat your aebleskiver pan on medium heat until a drop of water sizzles when it hits the pan. Pour a small amount of vegetable oil in a small bowl and use a silicone brush to very lightly oil each well of the pan.

Use a small spoon to fill each well of the aebleskiver pan with batter to about 1/3 full; the buns will rise as they cook. Sprinkle each well with a Tablespoon of chocolate chips and top with a teaspoon more of the batter. Let them cook for approximately 2-3 minutes before turning. You should see bubbles rising to the top as you would with pancakes.

Test one aebleskiver to see if it is ready to turn. Insert a skewer into an aebleskiver and try to spin it in the well. If it doesn't release easily, continue cooking until it does (test again after another minute.) Once the aebleskivers are willing to release from the wells, use the skewer to turn them over in the pan. Some of the batter might “spill” into the pan -that’s fine.

Continue cooking the aebleskivers, turning them as needed, until they are evenly browned on the outside and cooked through on the inside. You’ll have to break one open to check. You might need to lower the heat if the aebleskivers brown too quickly on the outside before they are thoroughly cooked inside.

When the first panful is cooked, remove the aebleskivers and let cool on a wire rack, brush the wells with oil as before and continue cooking in batches until all the batter is used.

Sprinkle with powdered sugar.

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