Æbleskiver [eh-bleh-skeev-uh] is a traditional Danish dessert, a bit like a fluffy, round pancake - especially popular around the holidays. "Æbleskiver" literally means apple slices, as there would traditionally be a slice of apple in the centre of each. That proved to be a bit too healthy for the Danes though, and was long since abandoned in favour of the modern, plain Æbleskive - none of that sinseble fruit nonsense, just fluffy, sugary goodness. These have got a bit of extra Christmas cheer - we've gone and loaded these bad boys full of Nutella! And let us tell you... they are absolutely divine. So don't worry too much about the pronunciation, let's just get cooking!

Directions

1. Separate the eggs into yolks and whites, each in separate bowls. Whisk yolks, sugar, vanilla sugar, baking soda, baking powder and salt - either on full whack in a kitchen mixer, or with a hand mixer straight in the bowl.

2. Melt the butter in a pot or the microwave - remember to cover it, so it doesn't sputter. Switch off between adding buttermilk and flour, and whisk until smooth each time you add. Finally, add melted butter and lemon zest and mix into the batter. We don't need the lemon itself - that can go in the fridge for another time.

3. Let the batter rest under a cover for ten minutes. While you wait, whisk the egg whites stiff with a clean whisk or in a mixer. Carefully fold the whites into the batter and warm up the æbleskiver pan - it's a funny looking pan with little round indents, you might have seen one hanging a very old kitchen or two. But they still exist, and they're so handy - and not just for æbleskiver! So if you're craving a new kitchen toy, what better excuse than Christmas?

4. Pop a small knob of butter in each indent, and fill with batter to just below the edge. As the batter rises and lets go of the pan, turn them around by a quarter round using a knitting needle, fork or similar. Now pop about half a teaspoon of Nutella in the centre of each, and close up with some more batter - about a teaspoon. Then continue to turn the æbleskiver, to evenly bake on all sides.

5. Serve with powdered sugar, sugar, and jam.

6. And after all that hard work, it's finally time to say... Enjoy!

Tip

It can be a bit tricky to get the proper round shape, but a good tip is to pour some batter into a plastic bottle with a spout, like an empty and washed condiment bottle. You can also use a clean kitchen syringe, or a piping bag with a pointy spout. When cooking the æbleskiver, only turn them 1/4 of a round initially, then squirt a bit more batter into the cavity that forms, and carefully turn it. This helps form the round shape. 

Also, and perhaps more importantly, a veteran's tip for the kids: Dunk in the jam first, then in the powdered sugar for maximum sugar-to-bite ratio - and for a little taste of heaven!