Swedish Sugar Donuts (W/Mashed Potatoes): A Taste of Grandma’s Kitchen

I remember the first time I tasted one of these donuts. It was at my Swedish grandmother’s house, the air thick with the scent of cardamom and frying oil. She’d pull them, still warm, from a paper bag, their sugared surfaces glistening under the kitchen light. I bit into the soft, yielding dough, a world away from any donut shop confection. These weren’t just donuts; they were a taste of home, a warm hug from Grandma herself, and a testament to making magic from simple leftovers.

Recipe Overview

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

Ingredients

• 1 egg
• 1/2 cup sugar
• 1 cup lukewarm mashed potatoes (including milk and butter)
• 1/4 cup buttermilk, plus 1/8 cup buttermilk
• 1 1/2 tablespoons butter, melted
• 1 teaspoon vanilla extract or 1 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Oil, for deep-fat frying
• Additional sugar (optional) or brown sugar (optional)

Equipment Needed

• Large bowl
• Electric mixer or whisk
• Measuring cups and spoons
• Plastic wrap
• Lightly floured surface
• Rolling pin
• 2 1/2-inch donut cutter (or substitute)
• Electric skillet or deep-fat fryer
• Paper towels
• Tongs or slotted spoon

Instructions

1. In a large bowl, beat the egg and sugar together until light and slightly fluffy. This incorporates air, which helps create a tender donut.
2. Add the lukewarm mashed potatoes, buttermilk (the initial 1/4 cup), melted butter, and vanilla extract (or almond extract) to the egg mixture. Mix well to combine. Ensure the mashed potatoes are smooth and lump-free for the best texture.
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 until just combined. Be careful not to overmix; this can lead to tough donuts. The dough will be slightly sticky.
5. Add the additional 1/8 cup of buttermilk, this addition will help to make a more manageable dough and give extra flavor.
6. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 hours. This chilling period allows the gluten to relax, making the dough easier to handle and resulting in a more tender donut.
7. Lightly flour a clean work surface. Turn the chilled dough out onto the floured surface.
8. Using a rolling pin, roll the dough to a thickness of 1/2 inch. Maintain an even thickness for uniform cooking.
9. Cut out donuts using a floured 2 1/2-inch donut cutter. If you don’t have a donut cutter, you can use a biscuit cutter or even a glass and then cut out the center with a smaller cutter or knife. Alternatively, flour your hands and shape the dough into donut shapes by hand. This rustic method adds a charming touch.
10. In an electric skillet or deep-fat fryer, heat the oil to 375°F (190°C). Use a thermometer to ensure accurate temperature control. If the oil is too cool, the donuts will absorb too much oil; if it’s too hot, they’ll burn on the outside before cooking through.
11. Carefully fry the donuts, a few at a time, in the hot oil. Do not overcrowd the fryer, as this will lower the oil temperature and result in greasy donuts.
12. Fry for about 2 minutes per side, or until golden dark brown on both sides. Keep a close eye on them to prevent burning. The ideal color is a rich, even brown.
13. Use tongs or a slotted spoon to remove the fried donuts from the oil and place them on paper towels to drain excess oil.
14. While the donuts are still warm, roll them in granulated sugar, brown sugar, or confectioners’ sugar, if desired. The sugar will adhere best when the donuts are warm.

Expert Tips & Tricks

• Potato Power: The type of mashed potatoes you use can subtly impact the donut’s flavor. Avoid heavily seasoned potatoes; simple butter and milk are best. Using freshly mashed potatoes instead of leftover ones will produce the best texture, as the starches haven’t begun to break down as much.
• Temperature is Key: Maintaining a consistent oil temperature is crucial for even cooking. Use a deep-fry thermometer and adjust the heat as needed.
• Don’t Overmix: Overmixing develops gluten, leading to tough donuts. Mix until just combined.
• Frying Fat: Peanut oil, canola oil, or vegetable oil are all good choices for deep frying due to their high smoke points.
• Flavor Boost: A pinch of nutmeg or cardamom in the dough adds a warm, aromatic note.
• Make Ahead: You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature slightly before rolling and cutting.

Serving & Storage Suggestions

Serve these Swedish Sugar Donuts warm, ideally within a few hours of frying, for the best texture. They are delicious on their own, with a cup of coffee or tea, or even alongside a scoop of vanilla ice cream for a delightful dessert.

Store any leftover donuts in an airtight container at room temperature. They will be best within 1-2 days. While refrigeration can extend their shelf life, it can also make them a bit drier. To reheat, you can briefly microwave them (about 10-15 seconds each) or warm them in a low oven (around 300°F/150°C) for a few minutes. They can also be frozen for longer storage. Wrap them individually in plastic wrap, then place them in a freezer bag. Thaw at room temperature before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	155.2 kcal	N/A
Calories from Fat	20g	13%
Total Fat	2.2 g	3%
Saturated Fat	1.2 g	5%
Cholesterol	20 mg	6%
Sodium	289.9 mg	12%
Total Carbohydrate	29.9 g	9%
Dietary Fiber	0.9 g	3%
Sugars	9.1 g	36%
Protein	3.5 g	7%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may need to adjust the liquid slightly to achieve the right dough consistency.
• Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). Use plant-based butter and milk.
• Spice it Up: Add a pinch of cinnamon, nutmeg, or cardamom to the dry ingredients for a warm, aromatic twist.
• Lemon Zest: Incorporate 1 teaspoon of lemon zest into the dough for a bright, citrusy flavor.
• Chocolate Glaze: Dip the cooled donuts in a simple chocolate glaze made from melted chocolate and a bit of milk.

FAQs (Frequently Asked Questions)

Q: Why use mashed potatoes in donuts?
A: Mashed potatoes add moisture and a subtle sweetness, resulting in a soft, tender donut with a unique texture.

Q: Can I use instant mashed potatoes?
A: While fresh mashed potatoes are preferred, you can use instant mashed potatoes. Just prepare them according to the package directions, ensuring they are lukewarm before adding them to the dough.

Q: How do I know when the oil is hot enough?
A: The best way is to use a deep-fry thermometer. Alternatively, you can test the oil by dropping a small piece of dough into it. If it sizzles and turns golden brown in about 2 minutes, the oil is ready.

Q: My donuts are greasy. What went wrong?
A: The oil temperature was likely too low. Make sure to maintain a temperature of 375°F (190°C). Also, avoid overcrowding the fryer.

Q: Can I bake these donuts instead of frying them?
A: While frying is traditional, you can try baking them at 350°F (175°C) for about 10-12 minutes. However, the texture will be different; they will be more cake-like and less crispy.

Final Thoughts

These Swedish Sugar Donuts are more than just a recipe; they’re a taste of tradition, a connection to family, and a delicious way to use up leftover mashed potatoes. Don’t be intimidated by the frying process – it’s easier than you think! I encourage you to give this recipe a try and experience the joy of homemade donuts. Feel free to experiment with different flavorings and toppings to create your own unique version. And please, share your creations and feedback – I’d love to hear how they turn out! Perhaps a dollop of lingonberry jam on the side for a truly authentic Swedish experience?