Swedish Sugar Donuts Wmashed Potatoes Recipes

SWEDISH DOUGHNUTS

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.

AUNT KATHY'S OLD-FASHIONED POTATO DONUTS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Beat sugar and shortening together in a bowl using an electric mixer until creamy. Add milk, eggs, and vanilla extract; stir well. Stir in mashed potatoes. Add flour, baking powder, salt, nutmeg, and cinnamon. Stir using a sturdy spoon, as mixture will be thick. Refrigerate dough for 1 hour so that dough will be less sticky and easier to work with.
• Lightly flour a countertop and place plastic wrap on top of dough; roll out to desired thickness. Cut into strips or use a donut cutter to make traditional round donuts.
• Lower donuts carefully into the hot oil in batches. Fry until 1 side is golden brown, 2 to 3 minutes. Turn and continue frying until other side is golden, about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with remaining donuts.
• Transfer donuts to a wire rack to cool.

GLAZED MASHED POTATO DOUGHNUTS

Steps:

• Dissolve yeast in warm water.
• Meanwhile, combine scalded milk, shortening, sugar, and salt in another bowl. Cool until lukewarm, about 5 minutes.
• Stir yeast mixture, mashed potatoes, and eggs into the milk mixture. Gradually add enough flour to make a soft dough.
• Turn dough out onto a floured surface. Knead until smooth. Place in a lightly greased bowl; turn over to grease the top. Cover and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• Roll dough out to a 1/2-inch thickness. Cut into doughnuts with a cookie cutter.
• Cover and let rise until doubled in size, about 30 minutes.
• Meanwhile, combine powdered sugar, vanilla extract, and water for glaze until smooth.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry doughnuts in the hot oil, working in batches if needed, until golden, about 5 minutes. Transfer to a wire rack to cool, about 10 minutes.
• Dip doughnuts in glaze or drizzle over top.

SWEDISH SUGAR DONUTS (W/MASHED POTATOES)

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.