Low Sodium Boston Cream Donut
Satisfy your donut cravings with this irresistible Low Sodium Boston Cream Donut recipe, a heart-healthy twist on the classic treat! Light, fluffy donuts are fried to golden perfection, then filled with a creamy, low-sodium vanilla pudding and topped with a luxurious semi-sweet chocolate glaze. With just the right balance of sweetness and indulgence, this recipe is perfect for those watching their sodium intake without compromising on flavor. In under an hour, you can create these homemade bakery-style donuts to impress your family or serve as a special dessert. Plus, they’re easy to make with pantry staples and straightforward techniques that deliver professional-looking results. Treat yourself to this healthier spin on a decadent favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Unsalted butter
- 0.25 cup Granulated sugar
- 1 large Egg
- 0.75 cup Milk
- 1 teaspoon Vanilla extract
- 2 cups Vegetable oil
- 1 package Low sodium vanilla instant pudding mix
- 0.5 cup Semi-sweet chocolate chips
- 0.25 cup Heavy cream
Instructions
In a large bowl, whisk together the flour and baking powder.
In a separate bowl, cream the unsalted butter and granulated sugar until light and fluffy.
Add the egg to the butter mixture and mix well.
Gradually add the milk and vanilla extract to the wet mixture, stirring to combine.
Gradually fold the flour mixture into the wet ingredients until a dough forms. Be careful not to overmix.
Heat the vegetable oil in a deep fryer or a deep pan to 350°F (175°C).
Using a floured surface, roll out the dough to about 1/2 inch thickness and cut into rounds using a donut cutter or a round cookie cutter.
Carefully drop the donuts into the hot oil, cooking in batches to avoid overcrowding. Fry each side until golden brown, about 1-2 minutes per side.
Remove the donuts and let them drain on a paper towel-lined plate.
Prepare the pudding as per package instructions and let it cool completely.
Once the donuts are cool, use a piping bag to fill them with the chilled pudding.
In a small saucepan, heat the heavy cream until just simmering, then remove from heat.
Add the chocolate chips to the cream and stir until smooth and glossy.
Dip the top of each filled donut into the chocolate glaze and let it set on a wire rack.
Serve immediately or store in an airtight container for up to two days.
Nutrition Facts
Calories |
5668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 486.9 g | 624% | |
| Saturated Fat | 97.6 g | 488% | |
| Polyunsaturated Fat | 270.9 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 1593 mg | 69% | |
| Total Carbohydrate | 331.0 g | 120% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 125.8 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 291 mg | 22% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 625 mg | 13% | |
*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.
