Low Fat Custard Filled Donuts
Indulge your sweet tooth guilt-free with these irresistible Low Fat Custard Filled Donuts—a healthier twist on the classic treat without sacrificing any of the deliciousness. These airy, golden-brown donuts are made with a light yeast dough, skim milk, and a touch of turbinado sugar for subtle, natural sweetness. The creamy filling is a luscious low-fat vanilla custard, delicately thickened with cornstarch and enriched with egg yolks for a velvety texture. Perfectly fried until fluffy and then dusted with a hint of powdered sugar, these donuts are the ultimate balance of decadent flavor and lower-fat comfort. Whether for breakfast, dessert, or a midday treat, this recipe satisfies your cravings while keeping things lighter!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 0.75 cup Warm skim milk (about 110°F)
- 0.25 cup Turbinado sugar
- 0.5 teaspoon Salt
- 1 large Egg
- 2 tablespoons Unsalted butter, melted
- 1.5 cups Low-fat milk
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 0.25 cup Granulated sugar
- 3 large Egg yolk
- 2 cups Vegetable oil (for frying)
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
In a small bowl, dissolve the yeast in warm skim milk and let it sit until frothy, about 5 minutes.
In a large mixing bowl, combine flour, turbinado sugar, and salt.
Create a well in the center of the flour mixture and add the egg, melted butter, and frothy yeast mixture.
Mix until the dough begins to come together, then knead on a floured surface for about 8 minutes or until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour or until doubled in size.
Meanwhile, prepare the custard by whisking the egg yolks, granulated sugar, and cornstarch in a bowl until pale and thick.
In a saucepan, heat the low-fat milk until just boiling. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
Remove from heat and stir in the vanilla extract. Transfer the custard to a bowl and cover with plastic wrap to prevent a skin from forming. Allow to cool.
After the dough has risen, punch it down gently and roll it out to about 1/2-inch thick.
Use a round cutter to cut out donuts, re-rolling scraps as necessary.
Heat vegetable oil in a deep pan to about 350°F (175°C).
Fry the donuts a few at a time until golden brown, about 1-2 minutes per side. Drain on paper towels.
Once cooled, use a piping bag fitted with a small nozzle to fill each donut with the cooled custard.
Dust with powdered sugar before serving if desired.
Nutrition Facts
Calories |
6166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 527.6 g | 676% | |
| Saturated Fat | 94.0 g | 470% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 1582 mg | 69% | |
| Total Carbohydrate | 342.6 g | 125% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 142.0 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 807 mg | 62% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 828 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.
