Swedish Doughnuts
TOTAL TIME: Prep: 20 min. + chilling Cook: 5 min./batch
YIELD: about 2-1/2 dozen.
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
Ingredients
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2 large eggs, room temperature
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1 cup sugar
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2 cups cold mashed potatoes (mashed with milk and butter)
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3/4 cup buttermilk
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2 tablespoons butter, melted
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1 teaspoon vanilla or almond extract
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4-1/2 cups all-purpose flour
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4 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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2 teaspoons ground nutmeg
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1/8 teaspoon ground ginger
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Oil for deep-fat frying
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Additional sugar, optional
Directions
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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.
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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°.
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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.
Nutrition Facts
1 doughnut: 125 calories, 2g fat (1g saturated fat), 18mg cholesterol, 235mg sodium, 24g carbohydrate (8g sugars, 1g fiber), 3g protein.
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