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Aebleskiver (Danish Doughnuts) Yeast-based

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Add yeast to water; let stand a few minutes then stir till dissolved. Add yeast to milk; add butter, sugar, salt and 1 c. of the flour. Beat well with rotary beater; cover and allow to rise in warm spot till bubbly. Beat eggs, add with remaining flour and the flavoring; again let dough rise until bubbly. Heat aebleskiver pan and grease very generously so that a small amount of the shortening remains in the bottom of the pan. Spoon batter into individual depressions, having each one about 3/4 full. Stand ready with a skewer or, as the Danes do, with a steel knitting needle, and as soon as the pancakes show signs of browning around the edges, turn them. Turn again if necessary to brown evenly of both sides. Serve at once with a shaker of powdered sugar or with jam or jelly. Makes 3 dozen, or 4 to 60 servings. Variations: Often a cube of cooked apple, a couple of raisins or a piece of cooked prune is dropped into the dough as soon as the depression is filled. These can be made in muffin pans but better results from a true aebelskiver pan.

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