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 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

  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
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1 Star
 (1)
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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."

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