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Discussion Starter · #1 ·
Anyone know the name of this dessert pan, obtained in a hungarian provisions store? I lost the recipe for what my family referred to as "doughnuts", and maybe the name of the pan will help me find the recipe.

I vaguely remember the contents were flour, yeast, egg, pinch of salt, and either milk or water (not sure which), which were then fried in a bit of butter in the pan recesses.


 

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Discussion Starter · #3 · (Edited)
phatch;

I've seen the abelskivers online, and they seem to be different enough to not be the same. The recesses on this one are much more shallow, and the abelskivers all seem to be of cast iron.

Most important, the recipes I've seen for abelskiver are too different from what I recall.
 

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Discussion Starter · #5 · (Edited)
Checked your reference (never thought of doing something so simple as searching "hungarian doughnuts") but found these to be deep fried & more like typical doughnuts.

What I'm searching for is more like a batter, which then gets fried in the recesses of that pan. Yields nice small snacks, topped with currant jam. Maybe someone knows of a "yeasted-risen" pancake batter?

P.S: I just looked up yeasted pancake & found recipes just like what I remember.  Thanks to all for the right leads, though I still don't know the correct name for the pan.
 

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I did a little googling and now know more about doughnuts and doughnut analogs than I probably should (and am now craving a doughnut). I saw a few examples of aebelskiver pans that were enameled, but most have 6 indentations or more--that blank space in the middle is puzzling. I thought it might be used for some sort of German krapfen, but most of those are fried. Then there were Polish paczki and a slew of others here - https://en.wikipedia.org/wiki/List_of_doughnut_varieties It is a puzzlement.
 

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Discussion Starter · #8 ·
you're right, googling doughnuts can make you hungry! Never knew there were so many variations.

Maybe this pan was made for some kind of skimpy ebelskiver, but I'm just used to a small fried dough (but not deep fried), which ends up maybe 1/2" thick. Add a little current preserve on top & it's a small pleasure.
 
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