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Munker (Aebleskiver)

Erken's munker (1914): a yeast batter of 1 l milk, 75 g butter, 500 g wheat flour, 4 eggs, 30 g yeast, sugar, salt, and cardamom, proofed ½–1 hour and cooked in a greased aebleskiver pan with cooked apple or jam inside. Turned with a fork while the center is still runny; served warm with sugar or jam.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 480 (falt i det fri)

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About the dish

Munker — round, spherical yeast pastries cooked in an aebleskiver pan — belonged to Erken's dessert chapter, often filled with cooked apple or jam. The recipe uses fresh yeast and a thick batter that must proof before cooking.

How to make it

  1. 1

    Warm milk and butter

    Warm the milk and butter together until the butter has melted.

  2. 2

    Stir the batter

    Sift the flour into a bowl and stir in half of the butter-milk mixture. Stir for 15 minutes and beat the batter well with a spatula. Stir in the salt, sugar, and eggs, one at a time.

  3. 3

    Add yeast

    Mix the yeast with a little sugar into ½ dl milk and blend with the rest of the milk. Add this and the rest of the butter to the batter together with the cardamom, and beat the batter well.

  4. 4

    Proofing

    Cover and let the batter proof for ½–1 hour.

  5. 5

    Cook the munker

    Set the aebleskiver pan over the heat, put a little butter in each well, and when the pan is hot, put a tablespoon of batter in each well. Add a small piece of cooked apple or a little jam once the munker have cooked for a moment.

  6. 6

    Turn and finish

    Turn the munker with a fork while they are still runny in the center, and cook them nicely golden brown on both sides.

  7. 7

    Serving

    Serve warm with sugar or jam.

Changes from the original

Measures modernized (gr. → g, del. → dl, spiseske/teske → tablespoon/teaspoon, knivsod → pinch). Yeast is given as fresh yeast; the method is divided into numbered steps in modern Norwegian.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 551) → Modernised~66% of the text changedremovedadded
3/4 l. melk 1 l melk. 75 gr. smør 1/2 kg. g smør. 500 g hvetemel (siktet). 4 egg stk egg. 30 gr. g gjær (fersk). 1 spiseskje sukker ss sukker. 1 knivsodd salt 1/4 teskje salt. 0,5 ts kardemomme (malt). epler fett (kokte, i små stykker – eller syltetøy). smør til steking. Melk (til steking). Lun melken og smør lunkes smøret sammen til smøret er smeltet. Melet siktes smeltet.. Sikt melet i en bolle, bolle og heri røres rør inn halvparten av smøret og melken, røres smør-/melkeblandingen. Rør i 15 minutter, slåes minutter og slå deigen godt med en skje; sleiv. Rør inn salt, sukker og egg, eggene, ett ad gangen, røres i. Gjæren utrøres av gangen.. Rør ut gjæren med litt sukker i 1/2 del. melk, tilsettes ½ dl melk og bland med resten av melken; denne melken. Ha dette og resten av smøret has i tillikemed krydderier; slåes godt, tildekkes deigen sammen med kardemommen, og settes slå deigen godt.. Dekk til hevning 1/2—1 time. Munkepannen settes og la deigen heve ½–1 time.. Sett munkepannen over varmen, legg litt smør legges i hvert hull, og når pannen er varm, varm has en spiseskjefull spiseskje deig i hvert av hullene. Et hull. Legg et lite stykke kokt eple eller litt syltetøi kan legges syltetøy i når munkene har stekt et øieblikk; vendes øyeblikk.. Vend munkene med en gaffel mens de ennu ennå er flytende i midten; stekes midten, og stek dem pent gulbrune på begge sider. sider.. Serveres varme med sukker eller syltetøi. syltetøy.

Note on Modernised

Mål er modernisert (gr. → g, del. → dl, spiseske/teske → spiseskje/teskje, knivsod → knivsodd). Gjær angis som fersk gjær; fremgangsmåten er delt i nummererte trinn på moderne norsk.

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Frequently asked questions

Do I need special equipment to make munker?
Yes, you need an aebleskiver pan (a pan with round wells). Put a little butter in each well, heat the pan well, and fill a tablespoon of batter into each well.
How long must the batter proof?
The batter is covered and set to proof for half an hour to one hour. The total time for the recipe is around 110 minutes.
What is put inside the munker?
A small piece of cooked apple or a little jam is placed in the batter in each well.
How is the batter mixed?
Milk and butter are warmed until the butter melts. Half is stirred into the sifted flour and stirred/beaten well for 15 minutes, then salt, sugar, and eggs one at a time. The yeast is mixed with a little sugar in a little milk and added with the rest of the milk, the butter, and cardamom.

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