Shenkli A Swiss Donut 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.

SHENKLI (SWISS DOUGHNUTS)

Shenkli (Swiss Doughnuts) image

Posted for ZWT II. This is adapted from a really nice Ohio cookbook that I received in a recent Zaar cookbook swap. I haven't tried this yet. Prep/cook time is a guess, and servings are an estimate because the original recipe is a little unclear about how big you are supposed to make the doughnuts.

Provided by Muffin Goddess

Categories Breads

Time 1h10m

Yield 115-125 doughnuts

Number Of Ingredients 10

Ingredients

3/4 cup butter
3 cups sugar
8 eggs, beaten
2 lemons, zest of
1 teaspoon lemon flavoring (can use extract, lemon oil, True Lemon)
9 -9 1/2 cups all-purpose flour, divided
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cream of tartar
oil, for deep-frying

Steps:

In a large mixing bowl, cream butter and sugar. Add eggs, lemon zest, and lemon flavoring of your choice.
In another large mixing bowl, sift together 4 cups of the flour, salt, baking soda and cream of tartar.
Add this to the butter/sugar mixture and mix well.
Add the remaining flour to the dough, one cup at a time (dough should be very stiff).
Roll by hand into long 1-inch-thick rolls (like snakes). Cut rolls into two-inch lengths and shape like fat fingers.
Chill 4 hours or overnight in refrigerator.
Deep-fry chilled dough in batches in hot oil until golden brown (if using a deep-fryer, use manufacturer's suggested setting. If using a deep skillet on the stovetop, heat oil until it shimmers but doesn't smoke).
Drain on paper towels. Serve.
These can be frozen once cooled.

Nutrition Facts : Calories 71.7, Fat 1.6, SaturatedFat 0.9, Cholesterol 17.9, Sodium 34.7, Carbohydrate 12.7, Fiber 0.3, Sugar 5.3, Protein 1.5