Low Fat Custard Donuts
Indulge guilt-free with these irresistible Low Fat Custard Donuts, a lighter twist on a classic favorite. These baked donuts are crafted with a soft, airy dough made from low-fat milk, a touch of butter, and a hint of vanilla, ensuring they stay fluffy yet heart-healthy. The filling is a silky vanilla custard enriched with cornstarch for creaminess without the excess fat. Perfectly golden and dusted with powdered sugar, these donuts skip the frying for a healthier treat that doesn’t compromise on flavor. With just 12 minutes of baking time and a luscious filling, these low-fat delights are perfect for breakfast, dessert, or an indulgent snack that feels surprisingly wholesome.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 7 g Instant yeast
- 50 g Granulated sugar
- 1 tsp Salt
- 200 ml Low-fat milk
- 30 g Unsalted butter
- 1 tsp Vanilla extract
- 1 Egg
- 20 g Cornstarch
- 250 ml Additional low-fat milk
- 2 Egg yolks
- 1 Vanilla bean (or extract)
- 30 g Powdered sugar
Instructions
In a large mixing bowl, combine flour, instant yeast, granulated sugar, and salt. Stir to mix.
In a small saucepan, heat 200 ml of low-fat milk and unsalted butter over medium heat until the butter melts. Do not boil. Remove from heat and let cool to lukewarm.
Add the lukewarm milk and butter mixture along with the vanilla extract and egg to the dry ingredients.
Mix until a soft dough forms. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
While the dough is rising, prepare the custard filling. In a medium saucepan, mix cornstarch with a little bit of the 250 ml low-fat milk to make a paste.
Add the rest of the milk, egg yolks, and vanilla bean (or extract) to the saucepan. Whisk continuously over medium heat until the mixture thickens into a custard.
Remove from heat, discard the vanilla bean, and let the custard cool. Stir occasionally to prevent skin from forming.
Once the dough has risen, punch it down and roll it out on a lightly floured surface to about 1 cm thick.
Using a round cutter, cut out 12 donuts. Place them on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.
Preheat the oven to 190°C (375°F). Bake the donuts for 10-12 minutes or until they are lightly golden but not brown.
Allow the donuts to cool slightly. Fill a piping bag with the cooled custard. Make a small hole in the side of each donut and fill with custard.
Dust the donuts with powdered sugar before serving.
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 2701 mg | 117% | |
| Total Carbohydrate | 316.5 g | 115% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 103.1 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 687 mg | 53% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 856 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
