Swedish Sugar Donuts: A Surprising Twist with Mashed Potatoes

I can still picture my grandmother, Astrid, in her sunny kitchen in Stockholm, humming a Swedish folk tune as she expertly rolled out donut dough. The air, always thick with the aroma of cardamom and freshly baked bread, held a special sweetness on days she made these donuts. These weren’t your typical American donuts; they possessed a unique, almost ethereal lightness, a secret whispered down through generations. The surprising ingredient? Leftover mashed potatoes, transforming a simple treat into something truly extraordinary. These Swedish Sugar Donuts, or munkar as we called them, weren’t just a dessert; they were a comforting piece of home.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 2 minutes per batch
• Total Time: 50 minutes
• Servings: 12
• Yield: 1 dozen
• Dietary Type: Not Gluten-Free

Ingredients

• 1 egg
• ½ cup sugar
• 1 cup lukewarm mashed potatoes (Note: mashed potatoes should include milk and butter)
• ¼ cup buttermilk, plus ⅛ cup buttermilk
• 1 ½ tablespoons butter, melted
• 1 teaspoon vanilla extract or 1 teaspoon almond extract
• 2 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• Oil, for deep-fat frying (vegetable, canola, or peanut oil work well)
• Additional sugar (optional) or brown sugar (optional), for coating

Equipment Needed

• Large bowl
• Electric mixer or whisk
• Measuring cups and spoons
• Plastic wrap
• Lightly floured surface
• Rolling pin
• 2 ½-inch doughnut cutter (or use your hands)
• Electric skillet or deep-fat fryer
• Slotted spoon or spider
• Paper towels

Instructions

1. In a large bowl, beat the egg and sugar together until light and fluffy. This incorporates air, contributing to a lighter donut.
2. Add the lukewarm mashed potatoes, ¼ cup buttermilk, melted butter, and vanilla extract (or almond extract) to the egg mixture. Mix well until everything is evenly combined. The potatoes add moisture and tenderness, while the buttermilk provides a subtle tang that balances the sweetness.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough donuts. If the dough seems too dry, add the additional ⅛ cup buttermilk, one tablespoon at a time, until it comes together.
5. Cover the bowl with plastic wrap and refrigerate the dough for ½ hour to two hours. This chilling period allows the gluten to relax, making the dough easier to handle and resulting in a more tender donut. It also helps prevent the donuts from absorbing too much oil during frying.
6. After chilling, turn the dough onto a lightly floured surface. Gently roll the dough to ½-inch thickness. Avoid overworking the dough at this stage.
7. Cut out the donuts using a floured 2 ½-inch doughnut cutter. If you don’t have a cutter, you can flour your hands and shape the dough into donut shapes. Ensure the hole is large enough, as it tends to shrink during frying. Reroll scraps once to minimize tough donuts.
8. In an electric skillet or deep-fat fryer, heat the oil to 375°F (190°C). Use a thermometer to ensure accurate temperature, as this is crucial for proper frying. If the oil is too cool, the donuts will absorb too much oil and become greasy. If it’s too hot, they will burn on the outside before cooking through on the inside.
9. Carefully fry the donuts, a few at a time, until golden-dark brown on both sides, about 2 minutes total. Turn them halfway through to ensure even cooking. Monitor closely to prevent burning.
10. Remove the donuts with a slotted spoon or spider and drain on paper towels. This helps to remove excess oil.
11. While the donuts are still warm, roll them in sugar or a brown sugar/sugar combo, if desired. Alternatively, you can dust them with confectioners’ sugar. The warmth allows the sugar to adhere properly.

Expert Tips & Tricks

• Don’t skip the chilling time! It’s essential for a tender donut.
• Maintain the oil temperature. Check it frequently with a thermometer.
• Fry in small batches to prevent overcrowding and maintain the oil temperature. Overcrowding lowers the oil temperature and results in greasy donuts.
• Use a neutral-flavored oil for frying, such as vegetable, canola, or peanut oil.
• For a richer flavor, brown the butter before adding it to the wet ingredients. Be careful not to burn it.
• If you don’t have buttermilk, you can make a substitute by adding 1 ½ teaspoons of white vinegar or lemon juice to a measuring cup, then filling it to the ½ cup mark with milk. Let it stand for 5 minutes to curdle slightly before using.
• Flavor variations: Add a pinch of cardamom or nutmeg to the dry ingredients for a Swedish twist.

Serving & Storage Suggestions

Serve these Swedish Sugar Donuts warm, preferably within a few hours of frying, for the best texture and flavor. They are delicious on their own or paired with a cup of coffee or tea. Leftovers can be stored in an airtight container at room temperature for up to 2 days. They can also be frozen for longer storage (up to 2 months). To reheat, warm them in a low oven (300°F or 150°C) for a few minutes or microwave them briefly. Note that microwaving can make them slightly less crispy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	155 kcal	–
Total Fat	2.2g	3%
Saturated Fat	1.2g	5%
Cholesterol	20mg	6%
Sodium	290mg	12%
Total Carbohydrate	30g	9%
Dietary Fiber	0.9g	3%
Sugars	9g	–
Protein	3.5g	7%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose blend. You may need to adjust the amount of liquid, as gluten-free flours often absorb more moisture.
• Dairy-Free: Replace the buttermilk with a non-dairy buttermilk alternative (such as almond milk mixed with lemon juice or vinegar) and use a dairy-free butter substitute.
• Spice it up: Add a pinch of cayenne pepper to the sugar coating for a spicy kick.
• Lemon Glaze: Instead of rolling in sugar, drizzle with a simple lemon glaze made from powdered sugar and lemon juice.
• Potato Variety: Experiment with different types of mashed potatoes. Russet potatoes will give a lighter, fluffier texture, while Yukon Gold will create a richer flavor and slightly denser donut.

FAQs (Frequently Asked Questions)

Q: Why use mashed potatoes in donuts?
A: Mashed potatoes add moisture and create a incredibly soft and tender texture that sets these donuts apart. They also contribute a subtle, earthy flavor.

Q: Can I use instant mashed potatoes?
A: Freshly made mashed potatoes are recommended for the best flavor and texture. Instant mashed potatoes may work in a pinch, but be sure to use unsalted and unflavored ones.

Q: How can I tell if the oil is hot enough?
A: The best way is to use a thermometer. If you don’t have one, you can test the oil by dropping a small piece of dough into it. If the dough sizzles and turns golden brown in about 2 minutes, the oil is ready.

Q: My donuts are greasy. What did I do wrong?
A: The most common cause of greasy donuts is frying them in oil that is not hot enough. Make sure to maintain the oil temperature at 375°F (190°C). Overcrowding the fryer can also lower the oil temperature.

Q: Can I bake these donuts instead of frying them?
A: While frying is traditional, you can try baking them. Preheat your oven to 350°F (175°C). Place the donuts on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown. Note that baked donuts will not have the same texture as fried donuts.

Final Thoughts

These Swedish Sugar Donuts are more than just a sweet treat; they’re a delicious way to use up leftover mashed potatoes and create something truly special. Don’t be afraid to experiment with different flavors and toppings to make them your own. Give this recipe a try and share your creations with friends and family. I hope these bring as much joy to your kitchen as they did to my grandmother’s. Lycka till! (Good luck!)