Low Sodium Honey Dip Donuts
Indulge in the soft, golden perfection of Low Sodium Honey Dip Donuts—a guilt-free twist on a classic treat! These homemade donuts are beautifully fried to achieve a light, fluffy texture and coated in a luscious honey glaze with just the right touch of sweetness. Made with pantry staples like all-purpose flour, unsalted butter, and a hint of warm spices like cinnamon and nutmeg, this recipe reduces sodium without sacrificing flavor. The buttermilk substitute, crafted with whole milk and apple cider vinegar, ensures every bite is moist and tender. Perfect for breakfast, a mid-day snack, or dessert, these donuts are easy to prepare in under 40 minutes and deliver bakery-style results from the comfort of your kitchen. Pair them with coffee or tea, and treat yourself to these irresistible, low-sodium delights! Keywords: low-sodium donuts, honey glaze donuts, homemade donut recipe, low-sodium dessert ideas.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 3 tablespoons Unsalted butter
- 0.5 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.75 cup Whole milk
- 1 tablespoon Apple cider vinegar
- 0.5 cup Honey
- 0.25 cup Powdered sugar
- 3 cups Vegetable oil
Instructions
In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and nutmeg. Set aside.
In a separate large bowl, cream the unsalted butter and granulated sugar together until light and fluffy.
Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined.
Mix the whole milk and apple cider vinegar in a small bowl and let it sit for about 5 minutes to create a buttermilk substitute.
Alternately add the flour mixture and the milk mixture to the butter mixture, starting and ending with the flour mixture. Mix just until combined. Do not overmix the batter.
Preheat the vegetable oil for frying in a large, deep pot or deep fryer to 350°F (175°C).
Scoop the donut batter into a piping bag or a large zip-top bag with a corner snipped off.
Carefully pipe circles of batter into the preheated oil, being cautious not to overcrowd the pot. Fry each donut for about 2-3 minutes on each side or until golden brown.
Use a slotted spoon to remove the donuts from the oil and drain on paper towels.
To make the honey glaze, whisk together honey and powdered sugar in a small bowl until smooth.
Once the donuts are slightly cooled but still warm, dip the tops into the honey glaze and place them on a wire rack to set.
Allow the glaze to set for a few minutes before serving.
Nutrition Facts
Calories |
7658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 679.4 g | 871% | |
| Saturated Fat | 116.4 g | 582% | |
| Polyunsaturated Fat | 405.4 g | ||
| Cholesterol | 334 mg | 112% | |
| Sodium | 1094 mg | 48% | |
| Total Carbohydrate | 426.6 g | 155% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 237.1 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 314 mg | 24% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 702 mg | 15% | |
*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.
