Low Sodium Caramel Donuts
Indulge in the decadence of homemade **Low Sodium Caramel Donuts**, a guilt-friendly twist on a classic treat that's perfect for health-conscious bakers. These baked donuts feature a delicate, fluffy texture thanks to a thoughtful blend of **low sodium buttermilk** and unsalted butter, while still packing a sweet punch with their rich, velvety **homemade caramel glaze**. With no frying required and just 15 minutes of baking time, these donuts are a quick and satisfying way to enjoy a lighter version of a favorite dessert. Ideal for breakfast, brunch, or a special snack, this recipe is proof you can have indulgence without compromise. Perfectly suited for anyone seeking **low sodium baked goods** or simply a delightful treat, these donuts are sure to become a household favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.25 cup unsalted butter
- 0.5 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.75 cup low sodium buttermilk
- 0.25 cup vegetable oil
- 0.5 teaspoon baking soda
- 1 cup brown sugar
- 0.5 cup heavy cream
- 2 tablespoons unsalted butter (for caramel)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a donut pan with unsalted butter or non-stick cooking spray.
In a medium bowl, whisk together the flour and baking powder. Set aside.
In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy. This should take about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Then, mix in the vanilla extract.
In another bowl, mix together the low sodium buttermilk and vegetable oil.
Begin adding the dry flour mixture and the buttermilk mixture to the butter mixture alternately in three parts, starting and ending with the flour mixture. Mix until just combined.
Add the baking soda to the batter and gently fold it in.
Fill the prepared donut pan about 3/4 full with the batter.
Bake in the preheated oven for roughly 12-15 minutes, or until a toothpick inserted into the donuts comes out clean.
While the donuts are baking, prepare the caramel topping. In a small saucepan over medium heat, combine the brown sugar, heavy cream, and unsalted butter.
Stir the caramel mixture constantly until the sugar has completely dissolved and it begins to thicken (about 5-7 minutes). Remove from the heat and let cool for a few minutes.
Allow the donuts to cool in the pan for about 5 minutes before transferring them to a wire rack.
Once the caramel has cooled and thickened slightly, dip the top of each donut into the caramel, allowing any excess to drip back into the saucepan.
Place the donuts back on the wire rack and allow the caramel to set for a few minutes before serving.
Nutrition Facts
Calories |
3301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.3 g | 197% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 2244 mg | 98% | |
| Total Carbohydrate | 443.1 g | 161% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 250.7 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 447 mg | 34% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 887 mg | 19% | |
*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.
