Low Sodium Classic Jelly Donuts
Indulge in the guilt-free pleasure of **Low Sodium Classic Jelly Donuts**, a delightful twist on a beloved treat that doesn’t skimp on flavor. These soft, airy donuts are made with unsalted butter, low-fat milk, and just a dash of granulated sugar, making them a perfect option for those keeping a close eye on their sodium intake. The dough is lovingly kneaded to smooth elasticity, fried to golden perfection, and filled with your favorite fruit jelly for a burst of fruity sweetness. A light dusting of powdered sugar adds a touch of elegance to every bite. Perfect for breakfast, brunch, or a midday indulgence, these homemade donuts prove you can enjoy classic comforts with a healthier spin. Ready in less than 2 hours, they're a show-stopping addition to any dessert table or afternoon tea.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 0.25 cup Granulated sugar
- 0.25 cup Unsalted butter
- 1 cup Low-fat milk
- 1 Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Fruit jelly of choice
- 0.5 cup Powdered sugar
- 0.25 cup Water
- 4 cups Canola oil
Instructions
Warm the milk slightly until lukewarm, about 100°F (38°C).
In a small bowl, dissolve the active dry yeast in the warm milk and let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and granulated sugar. Mix well.
Melt the unsalted butter and add it to the flour mixture, along with the yeast mixture, egg, and vanilla extract.
Using a dough hook attachment on a stand mixer or your hands, knead the dough until it is smooth and elastic, about 8-10 minutes.
Place the dough in a lightly greased bowl, cover it with a clean cloth, and let it rise in a warm place until it doubles in size, about 1 to 1.5 hours.
Once the dough has risen, punch it down to release the air and roll it out on a floured surface to about 1/2 inch thick.
Using a round cutter (about 3 inches in diameter), cut out 12 rounds. Re-roll scraps to make more rounds.
Place the cut dough on a baking sheet lined with parchment paper, cover with a cloth, and let them rise again for about 30 minutes.
Heat canola oil in a deep fryer or a large, deep saucepan to 350°F (175°C).
Carefully fry the donuts in batches, about 1-2 minutes on each side, or until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate.
Allow the donuts to cool slightly before filling.
Fit a piping bag with a small nozzle and fill with your choice of fruit jelly.
Insert the nozzle into the side of each donut and fill with approximately a tablespoon of jelly.
Finally, dust the donuts with powdered sugar before serving.
Nutrition Facts
Calories |
10760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 936.4 g | 1201% | |
| Saturated Fat | 78.7 g | 394% | |
| Polyunsaturated Fat | 228.4 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 265 mg | 12% | |
| Total Carbohydrate | 522.5 g | 190% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 180.7 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 393 mg | 30% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 732 mg | 16% | |
*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.
