Apfel Kuchen Recipe
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Category: |
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Ingredients: |
Ingredients: 1 pkg yeast
½ c. lukewarm water
2 ½ c. milk
scant tsp. salt
¾ c. sugar
1 stick margarine
4 egg yolks, beaten
1 t. cinnamon
1 c. raisins
4 c. flour
4 beaten egg whites
5-6 c. diced apples
lard for frying
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Directions: |
Directions:Dissolve the yeast in the lukewarm water. Heat the milk, salt, sugar and margarine to lukewarm. Add eggs yolks, cinnamon, raisins and 3 c. flour to milk mixture. Add dissolved yeast and mix. Add another cup of flour. Let rise several times, stirring down each time. (I let rise for 3 hours, stirring every half hour or so.) It should be a very light dough. Add 4 beaten egg whites and the apples and mix gently.
Fry at medium-low heat using a little lard in each dip of the ebleskiver pans. Lard doesn’t burn as fast and allows the center of the apfel kuchen to get done. Use knitting needles for turning. Fill the 7 dips almost level full- not quite. Peek to see if browned on the bottom and then turn, about 5 minutes on each side.
Hint: When I fry with two pans, I have a timer for each pan. I fry 5 minutes on each side and adjust the heat accordingly. I have a little melted lard in a small, heavy saucepan and spoon a tiny bit into each “dip” on each batch until the pans are well-seasoned.
A single recipe will make 5-6 dozen and it will take about an hour to fry them. These can be kept in the refrigerator for a few days. They also freeze well in Ziploc bags. Merry Christmas! Linda Bottjen Mohning
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Personal
Notes: |
Personal
Notes: Our family always called them “abba cone”—maybe low German or an abbreviated form of “apfel kuchen” (apple cakes). Other Germans from the same Schleswig/Holstein area called them “ahpple coken” (see Trinity of Marcus’s cookbook, p.5). Grandpa and Grandma (Frank and Marie) Maass made many, many of these delicious pancake-type balls filled with apples and raisins. The balls were the size of an extra large egg only flatter.
The whole family gathered at Grandpa and Grandma Maass’ after church on Christmas Eve. The house was filled with 30-some cousins. When it was time to eat lunch, the afpel kuchen were warmed in the oven in cake pans and then we dipped them individually in sugar to eat. Each family was given another cake pan full to take home.
You will need one or two cast iron ebleskiver pans seasoned well with lard. Ebleskiver pans are like cast iron frying pans that have the 7 round “dips” in them. Keeping two pans going is a bit of challenge, but it can be done.
I was making them for the first time in my new pans from Schaaf’s Hardware back in the later 1970’s and was having some problems with them sticking, plus I couldn’t keep up with two pans, plus I had two little girls hanging on my legs. Grandpa happened to stop out for coffee and he helped me finish. I will always remember that.
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