Swedish Doughnuts Recipe

Swedish Doughnuts RecipePhoto by: Taste of Home Swedish Doughnuts Recipe Rating 5

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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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Swedish Doughnuts Recipe
  • Prep: 20 min. + chilling Bake: 30 min.
  • Yield: 30 Servings
    •
20 30 50

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

Tip

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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Reviews for Swedish Doughnuts (6)

Swedish Doughnuts Recipe

Swedish Doughnuts

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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."


Reviewed on Feb. 06, 2009 by zandermom

Hello Lisa,

I tried your recipes twice, it was delicious. You can eat it as breakfast, lunch or even at tea/coffee breaks and dinner too:)Stick out tongue

I wanted to know whether there is an alternative to frying the doughnuts, can I bake them instead, would it achieve the same results, have you tried baking them?

Please advise, thanks!

June


Reviewed on Jan. 23, 2008 by peppersmomcooks

 
 
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