Show Subscription Form




Swedish Doughnuts Recipe
Swedish Doughnuts Recipe photo by Taste of Home

Swedish Doughnuts Recipe

Publisher Photo
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

Ingredients

  • 2 Eggland's Best 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

  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

Reviews for Swedish Doughnuts

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jun. 9, 2014

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

MY REVIEW
Reviewed Jun. 12, 2012

have a recipe for yeast doughnuts

MY REVIEW
Reviewed Jun. 12, 2012

very good hu enjoyed

MY REVIEW
Reviewed Jun. 11, 2012

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

MY REVIEW
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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT