Low Sodium Custard Filled Donuts
Indulge in the perfect blend of creamy sweetness and airy texture with these Low Sodium Custard Filled Donuts, a healthier twist on the classic treat. Crafted with unsalted butter, low-sodium milk, and vegetable oil, these donuts are baked—not fried—for a lighter option that doesn't skimp on flavor. The dough is delightfully fluffy thanks to active dry yeast, while the rich homemade custard filling, infused with vanilla, adds a satisfying creamy center. Finished with a dusting of powdered sugar, these baked donuts are ideal for anyone seeking a low-sodium, guilt-free indulgence. Perfect for brunch spreads, dessert tables, or sharing moments of joy with loved ones, this recipe captures the essence of comfort in every bite.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 2 tablespoons low-sodium vegetable oil
- 1 cup milk
- 2 tablespoons unsalted butter
- 1 unit large eggs
- 0.5 cup sugar
- 1 teaspoon vanilla extract
- 3 tablespoons custard powder
- 2 cups low-sodium milk
- 0.5 cup sugar for custard
- 1 tablespoon unsalted butter for custard
- 1 teaspoon pure vanilla extract for custard
- 0.5 cup powdered sugar
Instructions
In a small saucepan, heat the milk until warm (about 110°F). Remove from heat and add the active dry yeast and sugar. Stir to combine and let it sit for 5 minutes until foamy.
In a large mixing bowl, combine the flour and add the yeast mixture, vegetable oil, and beaten egg. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 5-8 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover with a clean cloth, and let rise in a warm place for 1 hour or until doubled in size.
To make the custard filling, combine custard powder, sugar, and a little milk in a small bowl to form a smooth paste. Heat the remaining milk in a saucepan until hot but not boiling.
Gradually stir the hot milk into the custard paste. Return the mixture to the pan and cook over low heat while stirring constantly until thickened.
Remove from heat and stir in the vanilla extract and unsalted butter for custard. Allow the custard to cool completely.
After the dough has risen, punch it down and roll it out to about 1/2 inch thick on a floured surface. Use a donut cutter to cut out donut shapes.
Place the cut donuts on a baking sheet lined with parchment paper, cover, and let rise again for 30 minutes.
Preheat your oven to 375°F. Bake the donuts for 10-12 minutes or until lightly golden. Allow them to cool on a wire rack.
Once cooled, make a small incision on the side of each donut and pipe the custard filling into the donuts using a piping bag.
Dust the donuts with powdered sugar before serving.
Nutrition Facts
Calories |
3232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.6 g | 111% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 326 mg | 14% | |
| Total Carbohydrate | 536.0 g | 195% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 210.5 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 1134 mg | 87% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1955 mg | 42% | |
*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.
