Swedish Doughnuts
Country Woman
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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
SERVINGS: 30
CATEGORY: Breakfast/Brunch
METHOD: Deep-Frying
TIME: 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 mixing bowl, beat eggs and sugar. Add the potatoes, buttermilk, butter and vanilla; mix well. Combine the flour, baking powder, baking soda, nutmeg and ginger; add to egg mixture and mix well. Cover and refrigerate for 1-2 hours.
On a floured surface, roll dough to 1/2-in. thickness. Cut with a 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, for 2 minutes on each side or until browned. Drain on paper towels. Roll in sugar if desired. Yield: about 2-1/2 dozen.