Wednesday, December 22, 2010

Cranberry Filled Ebelskivers

We have come up with a recipe for a fun little donut that is both delicious and allergy-friendly.  Traditionally, this Danish donut was cooked at Christmas time.  This version, filled with cranberies, is a wonderful way to usher in the holiday season.

Cranberry-Filled  Ebelskivers

1/2 C rice flour
1/2 C cooked rice
1/4 C brown sugar
1T rice oil
Ebelskiver pan

  1. In a blender, place the first 6 ingredients.  Blend until smooth.
  2. Heat your Ebelskiver pan on medium heat until pan is hot. 
  3. Place a 1/4 t oil in the bottom of each hole in the Ebelskiver pan then fill each hole with batter. 
  4. Drop 1/4 t Dressed-up Cranberry Sauce in the center of each donut and then top donut with just enough batter to cover the filling.
  5. Watch the heat on the pan at this point so that the donuts do not cook too fast (they'll be raw) or too slow (they won't be crispy).
  6. When the dough is brown on the edges and looks dryer on the top, use a small silicone spatula and a wooden chopstick or long toothpick to turn the donuts over.
  7. Add more oil if needed to make this side crispy then cook until brown.
  8. Remove from heat.
  9. Just before eating, sprinkly Ebelskivers with Homemade Powdered Sugar
NOTE:  Ebelskivers taste best when eaten immediately.  But, if the Ebelskivers are needed at a later time, you may re-heat them in a 400 degree oven until they re-crisp and sprinkle with the Homemade Powdered Sugar at that time.

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