3 1/2 - 4 cups All-Purpose Gluten Free Flour (I like Better Batter Gluten Free Flour)
1 cake of yeast soaked in a little warm water (or 1 pkg. dry yeast - the equivalent of which is 2 and 1/4 tsp. bulk yeast)
1 tsp. Salt
1/4 cup Sugar (or Agave Nectar)
4 cups Milk (or your favorite dairy-free substitute)
1/2 cup Raisins
2 Tbs. Butter (or vegan alternative)
1/4 tsp. ground Cardamon (more or less, to taste)
1 yeast cake in 1/2 cup lukewarm water until dissolved (cake yeast
is hard to find, but it's usually in the refrigerated case) Otherwise, use one
package of granulated yeast.
- Scald 4 cups milk (click here for instructions on how to scald milk). Set aside to cool
to 110° F. (if it's too hot, it will kill the yeast) after adding 2
tablespoons butter, 1/4 cup granulated sugar, 1 teaspoon salt and 1/4
- In a separate bowl, beat eggs together then add yeast and milk mixture. Stir well.
enough flour (about 3 and 3/4 cups) to make a sponge dough (a wooden
spoon will stand up on its own), and about 3/4 cup raisins.
- Cover and set in a warm place for a couple of hours to rise.
- Place a tablespoon of shortening in each well of an Aebleskiver Pan
(a cast iron skillet with seven round wells). Drop batter in wells and
fry, turning with chopsticks when the first side is golden brown then
fry on other side until done.
- Roll in granulated sugar as soon as you
remove them from the pan. Also try dusting with powdered sugar or tossing in a cinnamon/sugar mixture (mix 1/3 cup sugar with 1 tsp. ground cinnamon).
- Eat right away, these will not keep well as leftovers (they basically turn to rocks the next day, LOL!).