Recipe: Swedish Doughnuts


A doughnut recipe fit for the weekend — might we suggest enjoying them knowing your to-do list is completely CHECKED OFF, thanks to your Hive Helpers!



  • 2 eggs

  • 1 C sugar

  • 2 C cold mashed potatoes (mashed with milk and butter)

  • 3/4 C buttermilk

  • 2 tbsp butter, melted

  • 1 tsp vanilla or almond extract

  • 4-1/2 C all-purpose flour

  • 4 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp salt

  • 2 tsp ground nutmeg

  • 1/8 tsp 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.