Low Sodium Custard Bun
Indulge in the soft, pillowy delight of these Low Sodium Custard Buns—an irresistible twist on the traditional treat that's perfect for a health-conscious indulgence. These golden, fluffy buns are filled with a creamy, homemade custard infused with a hint of vanilla, all while keeping sodium to a minimum. Made with low-sodium milk, unsalted butter, and simple pantry staples like all-purpose flour and cornstarch, this recipe delivers rich flavor without compromising on heart-healthy choices. The dough is kneaded to perfection for a light and tender texture, while the custard filling is cooked to a silky consistency. Ideal for breakfast, dessert, or a snack, these low-sodium buns are a guilt-free way to satisfy your sweet tooth. Whether you're baking for family, friends, or just yourself, these buns are sure to impress. Serve warm for a comforting treat that's bursting with aroma and goodness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 0.5 cup Sugar
- 4 tablespoons Unsalted butter
- 1 cup Low-sodium milk
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Cornstarch
- 0.25 cup Powdered sugar
- 2 tablespoons Water
Instructions
In a medium saucepan, warm the low-sodium milk over low heat until lukewarm. Add 2 tablespoons sugar and the instant yeast, stirring until dissolved and let sit for 5 minutes until frothy.
In a large mixing bowl, combine all-purpose flour, remaining sugar, and optional dash of salt. Mix well.
In another bowl, melt the unsalted butter and add one egg, mixing thoroughly.
Combine the milk and yeast mixture with the butter and egg mixture. Gradually add the wet ingredients to the flour mixture, stirring until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, prepare the custard filling: In a small bowl, whisk together one egg, cornstarch, powdered sugar, and water until smooth.
In a saucepan over low heat, warm the mixture, stirring continuously until it thickens to a custard consistency. Remove from heat and stir in vanilla extract. Let cool.
After the dough has risen, punch it down gently and divide it into 12 equal parts.
Flatten each piece of dough and place a spoonful of custard filling in the center. Gather the edges to seal the bun and roll into smooth balls.
Place the buns on a baking sheet lined with parchment paper, cover with a damp cloth, and let them rise for another 30 minutes.
Preheat the oven to 350°F (175°C).
Brush each bun lightly with an egg wash made from a beaten egg. Bake in the preheated oven for 15-18 minutes, or until golden brown.
Allow buns to cool on a wire rack before serving. Enjoy your low sodium custard buns!
Nutrition Facts
Calories |
2574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 202 mg | 9% | |
| Total Carbohydrate | 435.1 g | 158% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 142.8 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 424 mg | 33% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1027 mg | 22% | |
*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.
