Best 5 Swedish Doughnuts Recipes
Deep-fried dough balls coated in sugar, Swedish doughnuts, also known as munkar or munkar, are a traditional Swedish pastry that holds a special place in the hearts of Swedes. These delectable treats are often associated with Shrove Tuesday, but their popularity extends far beyond this festive occasion. With their soft and fluffy interiors and crispy exteriors, Swedish doughnuts are a delightful indulgence that can be enjoyed all year round.
This article presents a collection of three distinct recipes for Swedish doughnuts, each offering a unique twist on this classic pastry. The first recipe introduces the classic munkar, a timeless recipe that embodies the traditional Swedish doughnut experience. The second recipe elevates the classic munkar by filling it with a luscious raspberry jam, creating a delightful burst of flavor in every bite. Finally, the third recipe takes a creative turn with apple cider doughnuts, infusing the dough with the warm and inviting flavors of apple cider and spices, resulting in a seasonal treat that is perfect for autumn gatherings.
Whether you're a seasoned baker or a novice in the kitchen, these recipes provide clear and detailed instructions to guide you through the process of making these delectable doughnuts. With helpful tips and tricks, you'll be able to create perfect Swedish doughnuts that are sure to impress your family and friends. So, gather your ingredients, preheat your oil, and embark on a culinary journey to discover the irresistible charm of Swedish doughnuts.
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.
DANSK AEBLESKIVER (DANISH DOUGHNUTS)
My husband is from Denmark, and making this traditional Danish favorite is a family affair. I make the batter, my husband does the cooking, and the kids help us make them disappear! We like to dip our aebleskivers in raspberry jam, maple syrup, and powdered sugar. The cardamom gives them that something extra. No wonder this recipe is a family favorite! Danish cooks use a long knitting needle to turn the doughnuts, but you can use a fork, too.
Provided by Luanne
Categories Bread Quick Bread Recipes
Time 55m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat an electric aebleskiver pan according to the manufacturer's directions.
- Beat together the eggs, buttermilk, and butter in a mixing bowl until smooth. Gradually whisk the flour, salt, sugar, baking soda, and cardamom into the egg mixture until evenly blended and smooth.
- Spoon 1 tablespoon of shortening into each cup of the preheated aebleskiver pan, and allow the oil to heat. Pour batter into each cup until 3/4 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown, then use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.
Nutrition Facts : Calories 144.6 calories, Carbohydrate 9.6 g, Cholesterol 34.4 mg, Fat 10.6 g, Fiber 0.3 g, Protein 2.8 g, SaturatedFat 3.1 g, Sodium 114.8 mg, Sugar 1.6 g
SWEDISH NUTS II
I make these wonderful sweet nuts using pecans every year for Christmas. They are a true delight, especially if you are a lover of nuts. If pecans aren't your forte, substitute walnuts. Happy Holidays!
Provided by Joanie Critchlow
Categories Appetizers and Snacks Nuts and Seeds
Time 45m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Beat egg whites until soft peaks begin to form. Add sugar, salt and vanilla; beat until stiff peaks form and turn glossy. Fold in nuts and coat well with the egg white mixture.
- Melt butter in a 9x13 inch baking pan by placing pan in the oven. Evenly spread coated nuts over melted butter in pan.
- Bake for 30 minutes, stirring and turning nuts about every 8 minutes, or until butter no longer remains in pan. Place hot nuts on foil and allow to cool. May be stored in an airtight container for several weeks!
Nutrition Facts : Calories 297.7 calories, Carbohydrate 16.5 g, Cholesterol 15.3 mg, Fat 26.2 g, Fiber 2.7 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 47.8 mg, Sugar 13.7 g
ABLESKIVER - DANISH DOUGHNUTS
This is a true traditional Danish recipe. You need a special pan to make them but most gourmet kitchen shops carry these cast iron pans. The pan is round and has round indentations so you can cook 10-12 at time. This can be a breakfast dish (usual time ithey are served), brunch, late night snack or any snack time. Serve with bacon on the side or whatever. Just typing this I want t
Provided by Bergy
Categories Breads
Time 35m
Yield 20 Apprx pieces, 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Mix dry ingredients in a bowl.
- Place eggs in a measuring cup and cover with milk until it reaches 1 2/3 cups.
- Beat eggs& milk.
- Add liquids to dry ingredients.
- Mix well but don't beat.
- Cook over a fairly low heat with 1/4 tsp oil in the bottom of each space.
- When bubbly around the edges and looking half cooked use a knitting needle (or fork to flip over).
- A pan usually makes ten so when you take them out keep warm in the oven.
- Serve with butter & sugar or your favorite preserve.
AEBLESKIVER
Aebleskiver - a Danish dessert, like doughnut holes, but sweeter and much better traditionally served with glogg during the Advent. Cooked in a cast iron pan that resembles an egg poacher. Serve hot with syrup, jam or powdered sugar.
Provided by Lisa G.
Categories World Cuisine Recipes European Scandinavian
Time 30m
Yield 30
Number Of Ingredients 10
Steps:
- In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
- Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.
- Put about 1tablespoon of vegetable oil in the bottom of each aebleskiver pan cup and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly (Danish cooks use a long knitting needle, but a fork will work). Continue cooking, turning the ball to keep it from burning.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 7.7 g, Cholesterol 18.4 mg, Fat 2.8 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 124.7 mg, Sugar 1.2 g
Tips:
- Activate the yeast properly: Ensure the water or milk is lukewarm (110-115°F or 45°C) to activate the yeast effectively. Avoid using excessively hot or cold liquid, as it can hinder the yeast's activity.
- Proof the dough: After kneading the dough, let it rise in a warm place for about an hour or until it doubles in size. This allows the yeast to ferment and produce carbon dioxide, resulting in light and airy doughnuts.
- Roll out the dough evenly: When rolling out the dough, aim for an even thickness throughout to ensure consistent cooking. This will help prevent some doughnuts from being overcooked while others remain undercooked.
- Cut the doughnuts carefully: Use a sharp doughnut cutter or a round cookie cutter to cut out the doughnuts. Clean cuts will help the doughnuts hold their shape during frying.
- Fry the doughnuts at the right temperature: Heat the oil to 350-375°F (175-190°C) before frying the doughnuts. If the oil is too hot, the doughnuts will brown too quickly and may not cook evenly inside. If the oil is not hot enough, the doughnuts will absorb too much oil and become greasy.
- Flip the doughnuts halfway through frying: To ensure even cooking, flip the doughnuts halfway through the frying process. This will help them brown evenly on both sides.
- Drain the doughnuts properly: After frying, drain the doughnuts on paper towels to remove excess oil. This will help prevent them from becoming soggy.
- Glaze or sprinkle with sugar while warm: If desired, glaze the doughnuts or sprinkle them with powdered sugar while they are still warm. This will help the glaze or sugar adhere better.
Conclusion:
Swedish doughnuts are a delicious and versatile treat that can be enjoyed for breakfast, dessert, or as a snack. By following these tips and the step-by-step instructions provided in the recipe, you can easily make these doughnuts at home. Experiment with different glazes, toppings, and fillings to create your own unique variations. Enjoy the sweet and fluffy goodness of these doughnuts with your loved ones!
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