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Swedish Doughnuts

 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. —Lisa Bates, Dunham, Quebec
30 ServingsPrep: 20 min. + chilling Cook:: 5 min./ batch

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 McCormick® Pure Vanilla Extract 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°.

2 of 2

Swedish Doughnuts (continued)

Directions (continued)

  • 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.