Swedish Doughnuts Recipes

SWEDISH DOUGHNUTS

Swedish Doughnuts image

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

Provided by Taste of Home

Time 25m

Yield about 2-1/2 dozen.

Number Of Ingredients 14

Ingredients

2 large 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

Steps:

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°. , 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 : Calories 125 calories, Fat 2g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 235mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.

SWEDISH SUGAR DONUTS (W/MASHED POTATOES)

Swedish Sugar Donuts (W/Mashed Potatoes) image

A tasty recipe for mashed potato donuts that I found on Taste of Home (tweaked slightly); they are fluffy on the inside and crisp on the outside. A good way to use up leftover mashed potatoes. NOTE: mashed potatoes include milk and butter

Provided by BachFromTheDead

Categories Breakfast

Time 25m

Yield 1 dozen, 12 serving(s)

Number Of Ingredients 13

Ingredients

1 egg
1/2 cup sugar
1 cup luke warm mashed potatoes
1/4 cup buttermilk, plus
1/8 cup buttermilk
1 1/2 tablespoons butter, melted
1 teaspoon vanilla extract or 1 teaspoon almond extract
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
oil, for deep-fat frying
additional sugar (optional) or brown sugar (optional)

Steps:

In a large bowl, beat eggs and sugar. Add the potatoes, buttermilk, butter and vanilla. Combine the flour, baking powder, baking soda, and salt; gradually add to egg mixture and mix well. Cover and refrigerate for 1/2 an hour to two hours.
Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter OR flour your hands and shape dough into donut shape.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry the doughnuts, a few at a time, until golden-dark brown on both sides; making sure they don't burn, about 2 minutes. Drain on paper towels. Roll the warm doughnuts in sugar/brown sugar combo or confectioners sugar if desired. Yields: about 1 dozen.

Nutrition Facts : Calories 155.2, Fat 2.2, SaturatedFat 1.2, Cholesterol 20, Sodium 289.9, Carbohydrate 29.9, Fiber 0.9, Sugar 9.1, Protein 3.5

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