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Swedish Doughnuts

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
    about 2-1/2 dozen


  • 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


  • 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
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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  • Riley
    Jan 15, 2020

    Yummy. I made these vegan so they could be enjoyed by everyone in the family. My edits: For eggs I used egg replacer. For butter I used earth balance. For buttermilk I used oat milk and vinegar. I made a half recipe which made about 2 dozen 2” rings and holes. Would make again.

  • Michelle5472
    Apr 4, 2018

    These did not turn out good for me. I will say that I used a pan with oil and a candy thermometer, so maybe that was the problem. They tasted doughy. Would not recommend making unless you have a electric skillet or such. A lot of wasted ingredients.

  • ericksam
    Jun 13, 2017

    I reduced the recipe to half a batch as a trial run. They are the best donuts I have ever made and now I wished I had made the whole recipe. They are not greasy or dry. They are tender.I will make this recipe again and add additional spices. Thanks, Lisa and TOH for this successful recipe.

  • dispatchernut
    Jun 9, 2014

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

  • joesyoyo
    Jun 12, 2012

    have a recipe for yeast doughnuts

  • lovebugmama
    Jun 12, 2012

    very good hu enjoyed

  • zucchinilady
    Jun 11, 2012

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

  • kmgenn
    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.

  • margehe
    Jun 11, 2012

    No comment left

  • truevine77
    Jun 3, 2012

    I have made this recipe many times. It is my favorite doughnut recipe! EXCELLENT!