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Swedish Doughnuts
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
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,
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,
© Taste of Home 2011
2 of 2
Swedish Doughnuts
(continued)
Directions (continued)
about 2 minutes. Drain on paper towels. Roll warm doughnuts in sugar
if desired.
Yield: about 2-1/2 dozen.
© Taste of Home 2011