Low Sodium Boston Creme Donut
Indulge guilt-free with these tender, bakery-style *Low Sodium Boston Creme Donuts*, a deliciously lighter twist on the classic treat! Made entirely from scratch, these donuts are baked, not fried, resulting in a fluffy and golden base that’s lower in fat. Filled with a silky, low-sodium vanilla custard made using cornstarch and a savory touch of low-sodium chicken broth for balance, each bite is an irresistible mix of creamy and airy textures. The glossy dark chocolate glaze on top adds a rich, decadent finish without excessive salt. Perfect for breakfast, dessert, or a mid-afternoon pick-me-up, these homemade delights satisfy your sweet tooth while keeping sodium levels in check. Whether you’re watching your salt intake or simply love a good donut, this recipe is a must-try!
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Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 4 tablespoons Unsalted butter
- 1 cup Granulated sugar
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cup Low-fat milk
- 0.25 teaspoon Non-sodium baking soda
- 0.33 cup Cornstarch
- 0.25 cup Low-sodium chicken broth
- 1 cup Dark chocolate chips
- 0.5 cup Heavy cream
- 1 tablespoon Corn syrup
Directions
Step 1
1. Preheat your oven to 375°F (190°C) and lightly grease a donut pan.
Step 2
2. In a large bowl, combine 2 cups of all-purpose flour, 3 teaspoons of baking powder, and 1/4 teaspoon of non-sodium baking soda. Set aside.
Step 3
3. In a separate bowl, cream together 4 tablespoons of unsalted butter and 1 cup granulated sugar until light and fluffy.
Step 4
4. Beat in 2 eggs one at a time, followed by 1 teaspoon of vanilla extract.
Step 5
5. Gradually add the dry ingredients to the wet mixture, alternating with 3/4 cup of low-fat milk. Mix until just combined.
Step 6
6. Pour the batter into the prepared donut pan, filling each cavity about 3/4 full.
Step 7
7. Bake for 10 to 15 minutes until the donuts are golden brown and a toothpick inserted comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack.
Step 8
8. Prepare the filling by mixing 1/3 cup cornstarch with 1/4 cup low-sodium chicken broth until smooth. Set aside.
Step 9
9. In a saucepan, combine 1 cup milk and 1/3 cup sugar. Bring to a gentle simmer over medium heat.
Step 10
10. Slowly whisk the cornstarch mixture into the milk, stirring constantly until thickened into a custard-like consistency. Remove from heat and stir in 1 teaspoon vanilla extract. Let it cool slightly.
Step 11
11. For the chocolate glaze, heat 1/2 cup heavy cream and 1 tablespoon corn syrup in a saucepan until it begins to simmer.
Step 12
12. Remove from heat and add 1 cup dark chocolate chips. Let it sit for a minute, then stir until smooth.
Step 13
13. To assemble, fill a piping bag with the custard. Poke a small hole in each donut and fill with the custard.
Step 14
14. Dip the tops of the filled donuts into the chocolate glaze. Allow the glaze to set before serving.
Nutrition Facts
| Serving size | (1255.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3967.5 |
| Total Fat 176.3g | 0% |
| Saturated Fat 97.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 630.4mg | 0% |
| Sodium 1212.0mg | 0% |
| Total Carbohydrate 561.6g | 0% |
| Dietary Fiber 22.7g | 0% |
| Total Sugars 321.4g | |
| Protein 59.8g | 0% |
| Vitamin D 155.6IU | 0% |
| Calcium 489.9mg | 0% |
| Iron 29.2mg | 0% |
| Potassium 1706.1mg | 0% |
Source of Calories