[X]

Home > Recipes > Swedish Doughnuts

Swedish Doughnuts Recipe

Swedish Doughnuts Recipe photo by Taste of Home

Read reviews (12)

Rate recipe

One day, my father got a hankering for doughnuts and asked me to make him some. I ended up trying these. Dad—and everyone else—loved the results. They come out so golden and plump. —Lisa Bates, Dunham, Quebec

This recipe is:

Contest Winning

Quick

[X]

Rate Swedish Doughnuts Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Swedish Doughnuts Recipe

Prep: 20 min. + chilling Cook:: 5 min./ batch

Yield: 30 Servings

20 5 25

Ingredients

2 eggs
1 cup sugar
2 cups cold mashed potatoes (mashed with milk and butter)
3/4 cup buttermilk
2 tablespoons butter, melted
1 teaspoon vanilla or almond extract
4-1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground nutmeg
1/8 teaspoon ground ginger
Oil for deep-fat frying
Additional sugar, optional

Directions

In a large bowl, beat eggs and sugar. Add the potatoes, buttermilk, butter and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg and ginger; gradually add to egg mixture and mix well. Cover and refrigerate for 1-2 hours.
Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°.
Fry doughnuts, a few at a time, until golden brown on both sides, about 2 minutes. Drain on paper towels. Roll warm doughnuts in sugar if desired. Yield: about 2-1/2 dozen.

Originally published as Swedish Doughnuts in Country Woman March/April 1998, p29

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

More recipes like this:

More Recipe Collections:
Breakfast Recipes Country Woman Breakfast Recipes Country Woman Recipes Doughnuts Mother's Day Doughnut Recipes Mother's Day Recipes Potato Recipes View All Country Woman Recipes

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Swedish Doughnuts

Swedish Doughnuts

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-10) of 12 reviews

Sort Reviews:

Reviewed on Jun. 12, 2012 by joesyoyo

have a recipe for yeast doughnuts

Reviewed on Jun. 12, 2012 by lovebugmama

very good hu enjoyed

Reviewed on Jun. 11, 2012 by zucchinilady

I thought they would be greasy, but after they sit for a while/ very good!! will make again, and again..

Reviewed on Jun. 11, 2012 by kmgenn

These sound very good but since they are fried I wouldn't make them. However, the kitchen store nearby sells donut baking pans. I am going to make some using this pan and my amish bread recipe. That way I can make any flavor at all.

Reviewed on Jun. 03, 2012 by truevine77

I have made this recipe many times. It is my favorite doughnut recipe! EXCELLENT!

Reviewed on Feb. 21, 2012 by NevadaRose

This makes a nice cake doughnut. It mixed up easily, and the doughnuts plumped up nicely when they were fried. This does make a LOT of doughnuts, so I think next time I will cut the recipe in half.

Reviewed on Dec. 20, 2011 by dozer77

awesome recipe!! I finally had some left over mash potatoes and thought.. What the heck.. Wow! what a surprise.They are delish.The recipe was really easy too. I didn't wait to roll them out and they rolled perfect.No need to chill. I'll be making these donuts again..

Reviewed on Oct. 10, 2011 by troykelly

Excellent recipe, delicious and easy! I didn't even have to freeze it and it turned out very good. I sprinkled powdered sugar on the warm doughnuts. The best thing about this recipe is the absence of yeast and the time to let the dough rise. These are great for anytime of the day.

Reviewed on Aug. 27, 2011 by MBilllman

Best doughnuts we've ever made--fluffy and tasty. I used instant mashed potatoes and only chilled for 20 minutes. The dough was so easy to work with.

Reviewed on Aug. 24, 2010 by KatiesASDMom

A great way to use leftover mashed potatoes, too, as many other recipes call for only those "without milk or butter."

View all >