Low Sodium Copycat Krispy Kreme Original Glazed Doughnuts
Satisfy your doughnut cravings without compromising on dietary restrictions with this irresistible Low Sodium Copycat Krispy Kreme Original Glazed Doughnuts recipe. Perfectly fluffy and melt-in-your-mouth tender, these homemade treats replicate the iconic magic of Krispy Kreme while drastically reducing the sodium content. Made with pantry staples like unsalted butter, low sodium salt, and instant yeast, each doughnut is fried to golden perfection and coated in a silky vanilla glaze that delivers the indulgence you'd expect from the originals. Ideal for health-conscious baking enthusiasts, this recipe offers a guilt-free way to enjoy a classic favorite, whether for breakfast, dessert, or a sweet snack. Treat your family or yourself to these lower-sodium delights today!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 0.5 cups Granulated sugar
- 0.5 cups Water
- 1 cup Whole milk
- 5 tablespoons Unsalted butter
- 0.25 teaspoons Low sodium salt
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 6 cups Vegetable oil
- 2 cups Powdered sugar
- 0.25 cup Whole milk (for glaze)
- 0.5 teaspoon Vanilla extract (for glaze)
Instructions
In a small saucepan, warm 0.5 cups of water and 1 cup of whole milk until lukewarm.
In a large mixing bowl, combine the warm milk mixture and add 2 teaspoons of instant yeast and 0.5 cup of granulated sugar. Stir until dissolved.
Melt 5 tablespoons of unsalted butter and add it to the bowl along with 2 beaten large eggs and 1 teaspoon of vanilla extract.
Add 3.5 cups of all-purpose flour and 0.25 teaspoon of low sodium salt to the wet ingredients. Mix until a dough forms.
Knead the dough on a floured surface for about 8 to 10 minutes until smooth and elastic.
Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Once the dough has risen, roll it out on a lightly floured surface until it's about 1/2-inch thick.
Use a doughnut cutter or two round cutters (one large and one small) to cut out doughnut shapes. Re-roll scraps to make more doughnuts.
Place the cut doughnuts on a baking sheet lined with parchment paper. Cover with a damp cloth and let rise for an additional 30 minutes.
In a large pot, heat 6 cups of vegetable oil to 375°F (190°C).
Carefully fry the doughnuts, a few at a time, for about 1 to 2 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels.
For the glaze, whisk together 2 cups of powdered sugar, 0.25 cup of whole milk, and 0.5 teaspoon of vanilla extract until smooth.
Dip the warm doughnuts into the glaze, letting the excess drip off before setting on a wire rack to cool and set.
Nutrition Facts
Calories |
14470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1338.6 g | 1716% | |
| Saturated Fat | 223.6 g | 1118% | |
| Polyunsaturated Fat | 806.7 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 527 mg | 23% | |
| Total Carbohydrate | 680.1 g | 247% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 351.1 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 510 mg | 39% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1214 mg | 26% | |
*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.
