Ingredients

1/2 oz fresh Yeast

Method

Cream the yeast with 2 tablespoons lukewarm milk. When thoroughly mixed stir into egg yolks, sugar, cardamom and lemon rind.

Melt the butter in 1/4 pint lukewarm milk and stir in the egg yolk mixture and flour alternately. Turn into a bowl, cover with a damp cloth and leave this batter in a warm place for about 2 hours to double in bulk.

Stiffly whisk egg whites. Fold into risen batter just before cooking.

Place a small knob of unsalted butter in the base of each depression of an aebleskiver pan. Heat well, making sure sides are coated by swirling pan. When bubbling add a spoonful of the mixture sufficient to fill the hollow two-thirds full.

Cook until light brown, turning (off the heat) with a skewer before the mixture sets. Return to heat and cook for 5-7 mintues, rotating doughnuts frequently to ensure centres are cooked. Test with a skewer. Sprinkle with icing sugar; serve with strawberry or raspberry sauce.