Swedish Doughnuts Recipe
Swedish Doughnuts Recipe photo by Taste of Home

Swedish Doughnuts Recipe

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4.5 12 14
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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. —Lisa Bates, Dunham, Quebec
TOTAL TIME: Prep: 20 min. + chilling Cook:: 5 min./ batch
MAKES:30 servings
TOTAL TIME: Prep: 20 min. + chilling Cook:: 5 min./ batch
MAKES: 30 servings


  • 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

Nutritional Facts

1 each: 125 calories, 2g fat (1g saturated fat), 18mg cholesterol, 235mg sodium, 24g carbohydrate (8g sugars, 1g fiber), 3g protein


  1. 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.
  2. 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°.
  3. 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

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Reviewed Jun. 9, 2014

"Just wondering if I could use the donut machine with this recipe rather than rolling. Thanks"

Reviewed Jun. 12, 2012

"have a recipe for yeast doughnuts"

Reviewed Jun. 12, 2012

"very good hu enjoyed"

Reviewed Jun. 11, 2012

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

Reviewed Jun. 11, 2012

"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."

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