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Swedish Doughnuts Recipe

Swedish Doughnuts Recipe

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 YIELD: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


  • 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.

Reviews for Swedish Doughnuts

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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."

Reviewed Jun. 3, 2012

"I have made this recipe many times. It is my favorite doughnut recipe! EXCELLENT!"

Reviewed Feb. 21, 2012

"This makes a nice cake doughnut. It mixed up easily, and the doughnuts plumped up nicely when they were fried. This does make a LOT of doughnuts, so I think next time I will cut the recipe in half."

Reviewed Dec. 20, 2011

"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 Oct. 10, 2011

"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 Aug. 27, 2011

"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 Aug. 24, 2010

"A great way to use leftover mashed potatoes, too, as many other recipes call for only those "without milk or butter.""

Reviewed Feb. 6, 2009

"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!

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