danish puff, filled doughnuts

Danish Puff, Filled Doughnuts

1¼ cup flour
½ teaspoon salt
3 tablespoons granulated sugar
½teaspoon freshly ground nutmeg
½teaspoon cardamom
1 large egg
½cup milk
½cup buttermilk
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.
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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.