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
Provided by Taste of Home
Time 25m
Yield about 2-1/2 dozen.
Number Of Ingredients 14
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.
MASHED POTATO DOUGHNUTS
As a special treat in winter, my parents would make a double batch of these doughnuts to welcome us six kids home from school. This recipe from my great-aunt has been handed down through the generations.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm buttermilk. Add potatoes, eggs and butter. Add 2 cups sugar, baking powder, baking soda, salt, nutmeg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 2 hours. , Turn onto a floured surface; divide into fourths. Roll each portion to 1/2-in. thickness. Cut with a floured 3-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. Drain on paper towels. Combine remaining sugar and cinnamon; roll doughnuts in cinnamon-sugar while warm.
Nutrition Facts : Calories 295 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 309mg sodium, Carbohydrate 52g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
LEFTOVER MASHED POTATO DONUTS RECIPE BY TASTY
Why waste your leftover mashed potatoes when you can make these mashed potato donuts instead? The milk, butter, and salt in your mashed potatoes makes these donuts even tastier, and a roll in cinnamon sugar after frying gives them an irresistible crunch. Depending on the consistency of your mashed potatoes, you may need to add additional flour during kneading, just until the dough is no longer sticky.
Provided by Chris Rosa
Categories Desserts
Time 1h30m
Yield 18 donuts
Number Of Ingredients 15
Steps:
- Sift the flour, baking powder, baking soda, salt, and nutmeg into a medium bowl.
- In a large bowl, cream the butter with an electric hand mixer on medium-high speed until light and fluffy, 1-2 minutes. Add the granulated and brown sugars and the mashed potatoes and cream until combined. Add the eggs and vanilla and mix until combined.
- Add half of the dry ingredients to the mashed potato mixture and mix on medium speed until mostly incorporated. Add the buttermilk, and mix until almost combined. Add the rest of the dry ingredients and use a spatula to finish mixing until just incorporated.
- Turn the dough out onto a lightly floured surface. Knead for 1-2 minutes, adding up to ¼ cup (30 g) more flour as needed until the dough is cohesive and no longer sticky.
- Use a rolling pin to roll out the dough to ½ inch (1 ½ cm) thick, flouring the dough as needed.
- Use a 3-inch (7 cm) round cutter to cut out donuts. Use a 1-inch (2 ½ cm) round cutter to cut out holes from the centers. Set the donuts and holes on a baking sheet. Re-roll the dough scraps and cut out more donuts. Refrigerate the donuts and holes until ready to fry.
- Heat the canola oil in a large pot fitted with a deep fry thermometer over medium heat until it reaches 375°F (190°C). Set a wire rack over a baking sheet and place nearby.
- In a medium bowl, mix together the sugar and cinnamon. Set near the wire rack.
- Working in batches, fry the donuts and holes in the hot oil for about 2 minutes per side, until deep golden brown. The donut holes will take less time than the donuts. Transfer to the wire rack to cool for 1 minute, then carefully toss in the cinnamon sugar.
- Eat warm, or let cool completely.
- Enjoy!
Nutrition Facts : Calories 1086 calories, Carbohydrate 43 grams, Fat 100 grams, Fiber 1 gram, Protein 4 grams, Sugar 16 grams
MASHED POTATO DONUTS
Steps:
- Combine lukewarm milk, 1 cup white sugar, mashed potatoes, butter, eggs, salt, and vanilla extract in a bowl.
- Dissolve yeast in warm water in a separate bowl, adding 1 teaspoon sugar for action. Let rise for 10 minutes.
- Combine risen yeast with milk mixture. Mix in 4 cups flour, adding more as needed, until dough is only slightly sticky. Knead on a well-floured surface until elastic and pliable, about 15 minutes.
- Roll dough into a ball and place in a clean, oiled bowl. Cover and let rise for 1 hour.
- Punch down dough and let rise again for 1 hour more.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Roll dough out on a well-floured surface and cut with a donut-shaped cookie cutter.
- Fry donuts in the hot oil, working in batches, until light golden brown on both sides, about 5 minutes. Transfer to a rack to cool for 10 minutes.
- While donuts cool, heat water for glaze in a saucepan over medium-low heat. Add cornstarch and stir until clear and dissolved. Slowly pour in powdered sugar and butter, stirring constantly, until combined.
- Dip cooled donuts in glaze.
Nutrition Facts : Calories 202.3 calories, Carbohydrate 32.6 g, Cholesterol 28.8 mg, Fat 6.4 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 3.3 g, Sodium 137.3 mg, Sugar 14.6 g
SCANDINAVIAN SUGAR-BROWNED POTATOES
Provided by Nika Standen Hazelton
Categories Potato Side Sauté Quick & Easy Winter House & Garden Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 4
Steps:
- Melt butter in heavy frying pan. When hot, stir in sugar. Brown sugar, taking care not to scorch. Add potatoes, shaking pan constantly to brown on all sides. When potatoes are browned, sprinkle with salt. Serve with meat or poultry.
POTATISMOS (SWEDISH MASHED POTATOES)
The Swedish mashed potatoes took a bit of getting used to for me. I love nutmeg in my apple pies and other sweets, but it's not a flavor I expect in my mashed potatoes. Of course I always ate them the way my first husband's Norwegian gramma made them, but when I make them myself I use just enough to add a hint of flavor. After all, without the nutmeg they're just plain mashed potatoes. ;)
Provided by Tinkerbell
Categories Low Protein
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot, cover the potatoes with water and boil until tender.
- Drain and mash the potatoes with a masher.
- Slowly whisk the milk together with the potatoes, preferably with an electric whisk. Add more milk if the mash is to firm.
- Season with salt, pepper, sugar and nutmeg.
- Add the butter and whisk until melted.
NORWEGIAN POTATO DOUGHNUTS
When I was a little girl my grandfather, who was a full fledged Norwegian, used to make mashed potato donuts for us on those special times when we got to sleep over at my grandparent's house. These donuts and wearing "angel jammies" (my grandfathers white T shirts) are 2 treasured memories of "Boppa." This recipe tastes very much like what I remember his tasting like. Prep time includes chilling time.
Provided by LAURIE
Categories Breads
Time 1h13m
Yield 24 donuts
Number Of Ingredients 12
Steps:
- Reheat mashed potatoes.
- Stir in the butter or shortening into the potatoes in a small bowl.
- In mixing bowl, beat eggs and sugar 3-4 minutes until eggs are pale yellow.
- Stir in the buttermilk and vanilla.
- Stir in the potatoes.
- Stir in the flour, baking powder and soda, salt and nutmeg.
- Cover and refrigerate at least 1 hour.
- Turn dough onto a floured surface and roll to ½ inch thickness.
- Cut with a donut cutter.
- Add the oil to 2 inch depth in a deep skillet or Dutch oven. (I like cast iron because the temperature stays constant).
- Heat oil to about 350 degrees.
- Fry donuts in batches but do not crowd in pan.
- Turn once until both sides are browned about 2-3 minutes on each side.
- Transfer with a slotted spoon to paper towels to drain.
- If desired you can roll in sugar or cinnamon sugar or glaze.
- These are best served warm.
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