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Swedish Doughnuts Recipe

Photo by: Taste of Home

100% would make again

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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. I'm a student, a year away from my teaching certificate. Raised in the country, I hope to return when I graduate. -Lisa Bates, Dunham, Quebec

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30 Servings
Prep: 20 min. + chilling Bake: 30 min.

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, 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.

Swedish Doughnuts published 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

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