Danish Puff, Filled Doughnuts
1¼ cup flour
½ teaspoon salt
3 tablespoons granulated sugar
½teaspoon freshly ground nutmeg
1 large egg
2 tablespoons melted butter for the batter
Elki Fruit Spread
Sift flour with salt, baking powder, granulated sugar, and cardamom in medium-size bowl. Combine egg, milk, and 2 tablespoons of butter in small bowl. Add wet mixture to dry combination and stir until blended being careful to not over-mix.
Place a seasoned aebleskiver pan over medium heat until water sprinkled in pan sizzles. Brush each cup lightly with some of the remaining butter. Fill each cup approximately 2/3 full with batter. Immediately add 1 teaspoon of the Elki Fruit Preserves, and finish off with a little more batter to cover the jam. When a thin shell forms on the bottom of each pancake ball, use a skewer to carefully flip the dough to the other side.
Continue baking, rotating the balls frequently until they are an even golden brown and a skewer inserted in center comes out clean. Using skewer, lift balls from pan when baked. Repeat with remaining batter.
Serve immediately, dusted with powdered sugar.
Inspired by the loves of my life. the hunger in my stomach and my SPONTANEOUS nature.