Sugar-Free Custard Filled Donuts
Indulge guilt-free in these delightful Sugar-Free Custard Filled Donuts—an irresistible treat that pairs fluffy whole wheat donut dough with a creamy, sugar-free vanilla custard filling. Perfect for those seeking a healthier dessert option without compromising on flavor, these donuts are sweetened with erythritol and fried to golden perfection for a classic finish. With an airy texture and a luscious, sugar-free custard center, they make a wonderful addition to any breakfast spread or dessert table. Ideal for health-conscious individuals or anyone looking to cut back on sugar, these donuts are easy to prepare and store, staying fresh for days in the fridge. Treat yourself to this wholesome, indulgent creation today!
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 2.25 teaspoons Instant yeast
- 1 cup Warm milk
- 4 tablespoons Unsalted butter, melted
- 1 large Egg
- 0.5 teaspoon Salt
- 0.25 cup Erythritol sweetener
- 1 package Sugar-free vanilla pudding mix
- 2 cups Skim milk for pudding
- 4 cups Vegetable oil for frying
Instructions
In a large bowl, combine warm milk and yeast. Let it sit for about 5 minutes until the mixture becomes frothy.
Add melted butter, erythritol sweetener, and salt to the yeast mixture. Stir well.
Beat the egg lightly and add it to the mixture. Mix until well combined.
Gradually add in the whole wheat flour, mixing until the dough pulls away from the sides of the bowl.
Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for approximately 1 hour or until doubled in size.
While the dough is rising, prepare the custard by following the package instructions for the sugar-free vanilla pudding mix using skim milk. Once set, refrigerate the custard until ready to use.
Once the dough has risen, punch it down and roll it out to 1/2 inch thickness on a floured surface.
Using a 3-inch donut cutter, cut out rounds. Re-roll the scraps and continue cutting until all dough is used.
Cover the donut rounds with a towel and let them rise for another 30 minutes.
In a large pot, heat vegetable oil to 350°F (180°C).
Carefully place 2-3 donuts in the oil at a time, frying until golden brown on each side, about 1-2 minutes per side.
Remove donuts from oil using a slotted spoon and place on paper towels to drain excess oil.
Using a piping bag fitted with a small nozzle, fill each donut with the prepared custard by gently inserting the nozzle into the side of each donut and squeezing until full.
Serve the donuts warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
10428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1012.1 g | 1298% | |
| Saturated Fat | 170.7 g | 854% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 2906 mg | 126% | |
| Total Carbohydrate | 415.7 g | 151% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 37.9 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 1069 mg | 82% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2750 mg | 59% | |
*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.
