Introduction

Raspberry Croissant Sourdough Donuts combine the flaky, buttery texture of croissants with the light tang of sourdough and a burst of fresh raspberry flavor. These delightful treats are filled with creamy vanilla custard and raspberry jam, perfect for a special breakfast or afternoon indulgence.

Raspberry Croissant Sourdough Donuts Recipe - Recipe Image

Ingredients

500 g (4 cups) all-purpose flour
100 g (½ cup) active sourdough starter
110 g (½ cup) whole milk
120 g (1 ⅓ cups) fresh or frozen (thawed) raspberries, pureed
2 large eggs
85 g (6 Tablespoons) softened butter
9 g (1 ½ tsp) salt
55 g (¼ cup) sugar
Optional: 2 Tablespoons freeze-dried raspberry powder or crushed freeze-dried raspberries
Optional: All-natural plant-based pink food coloring
200 g (1 cup) granulated sugar (for coating)
500 g (2 cups) whole milk (for custard)
67 g (⅓ cup) granulated sugar (for custard)
40 g (4 Tablespoons) cornstarch
2 large egg yolks
Seeds scraped from 1 vanilla bean or 2 teaspoons vanilla extract
¼ teaspoon salt (for custard)
200 g (⅔ cup) raspberry jam
1-2 quarts coconut oil, beef tallow, or preferred frying oil

Instructions

Step 1: Puree the raspberries using a blender or food processor. If using frozen, thaw them carefully to retain all the juices.
Step 2: In a stand mixer bowl, combine the flour, milk, sourdough starter, pureed raspberries with their liquid, eggs, sugar, salt, freeze-dried raspberries (if using), and optional pink food coloring. Mix on low speed for 3-4 minutes until incorporated.
Step 3: Add the softened butter and mix on medium speed for 10 minutes until the dough is smooth and elastic. If it’s too sticky after 6 minutes, add extra flour in small increments.
Step 4: Transfer the dough to a lightly greased bowl. Optionally, sprinkle freeze-dried raspberries on the surface for a textured look. Cover and let rise for 4-6 hours, performing 2-3 stretch and folds every 30 minutes starting at 30 minutes in.
Step 5: Refrigerate the dough to cold-proof overnight (8-12 hours).
Step 6: Remove dough from fridge, roll out on a floured surface into a 24×14 inch rectangle about ¼ to ⅓ inch thick. Wrap and freeze for 1 hour to firm up.
Step 7: After chilling, trim edges to create a clean 24×16 inch rectangle. Use a ruler and knife to cut the dough into six 4×14 inch rectangles, then slice each rectangle diagonally to form 12 triangles.
Step 8: Gently stretch the base corners of each triangle and roll from the base into a tight croissant shape. Repeat for all triangles.
Step 9: Place the croissant donuts on a lined baking sheet, loosely cover, and let rise at room temperature until doubled and puffy, about 2-5 hours.
Step 10: Heat frying oil in a heavy pot to 375°F. Fry the croissant donuts in batches, 1 minute per side until golden brown. Drain on a rack to cool.
Step 11: Toss the cooled donuts in granulated sugar until evenly coated.
Step 12: Using a chopstick or skewer, poke a hole about three-quarters deep into the bottom of each donut. Pipe in vanilla custard two-thirds full, then add raspberry jam to fill the rest. Top with more custard if desired.
Step 13: Serve immediately and enjoy your raspberry croissant sourdough donuts!
Step 14 (Vanilla Custard Filling): Heat 1.5 cups of the milk in a saucepan over medium heat until simmering, but not boiling.
Step 15: Whisk together egg yolks, sugar, cornstarch, remaining ½ cup milk, salt, and vanilla in a bowl.
Step 16: Slowly pour the hot milk into the egg mixture, whisking constantly to temper eggs, then return mixture to saucepan.
Step 17: Cook over medium-high heat, whisking until thickened and bubbling. Lower heat and cook 1-2 more minutes, then remove from heat.
Step 18: Cover custard with plastic wrap touching the surface to prevent skin, and refrigerate at least 3 hours before piping.

Tips & Variations

Use freeze-dried raspberry powder to intensify raspberry flavor and add a beautiful marbled effect to the dough.
Plant-based pink food coloring can give your dough a lovely blush without artificial dyes.
Ensure the oil temperature stays steady at 375°F for even frying and a crispy exterior.
For a dairy-free version, substitute whole milk with almond or oat milk and use coconut oil for frying.

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days but note the texture may slightly soften. Reheat gently in a warm oven for a few minutes before serving. The custard-filled donuts are best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the dough?

Yes, you can use frozen raspberries. Just be sure to thaw them completely and reserve all the juice to maintain moisture and flavor in the dough.

How do I know when the dough has risen enough?

The dough should roughly double in size and look puffy. Stretch and folds during the initial rise help develop structure—if the dough feels airy and slightly jiggly, it’s ready for the next step.

Raspberry Croissant Sourdough Donuts Recipe

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★★★★★

4.4 from 118 reviews

These Raspberry Croissant Sourdough Donuts combine the flaky layers of croissant dough with the tangy flavor of sourdough and fresh raspberries. Filled with a luscious vanilla custard and raspberry jam, then fried to golden perfection and coated in sugar, these donuts are an indulgent treat perfect for breakfast or dessert. The dough is prepared with a gradual fermentation process for complex flavor, and the donuts are shaped croissant-style for a light, flaky texture that’s truly unique.

Author: Marco
Prep Time: 45 minutes (excluding long fermentation and chilling times)
Cook Time: 20 minutes (frying time plus custard preparation)
Total Time: 1 hour 15 minutes active time; plus 12-18 hours including fermentation, chilling, and proofing
Yield: 12 croissant sourdough donuts 1x
Category: Dessert, Breakfast, Snack
Method: Frying
Cuisine: French American Fusion
Diet: Vegetarian

Ingredients

Scale

Dough:

500 g (4 cups) all-purpose flour
100 g (½ cup) active sourdough starter
110 g (½ cup) whole milk
120 g (1 ⅓ cups) fresh or frozen (thawed) raspberries, pureed
2 large eggs
85 g (6 Tablespoons) softened butter
9 g (1 ½ tsp) salt
55 g (¼ cup) sugar
Optional: 2 Tablespoons freeze-dried raspberry powder or crushed freeze-dried raspberries
Optional: All-natural plant-based pink food coloring

Vanilla Custard Filling:

500 g (2 cups) whole milk (total, divided as 375 g and 125 g)
67 g (⅓ cup) granulated sugar
40 g (4 Tablespoons) cornstarch
2 large egg yolks
Seeds scraped from 1 vanilla bean or 2 teaspoons vanilla extract
¼ teaspoon salt

Other ingredients:

200 g (1 cup) granulated sugar for coating
200 g (⅔ cup) raspberry jam
1–2 quarts coconut oil, beef tallow, or preferred frying oil

Instructions

Puree the raspberries: Using a blender or food processor, puree the raspberries. If using frozen raspberries, thaw them in a pot on the stove, microwave, or oven, making sure to reserve all the juices.
Mix the dough: In a stand mixer bowl, combine flour, milk, sourdough starter, pureed raspberries (including liquid), eggs, sugar, salt, and optional freeze-dried raspberries and food coloring. Mix on low speed for 3-4 minutes until combined.
Add butter and knead: Add softened butter and mix on medium speed for 10 minutes until dough is smooth and elastic. If dough is sticky or not cohesive after 6 minutes, add an additional 20-40g flour in 20g increments.
First rise: Transfer dough to a greased bowl. Optionally add freeze-dried raspberries on dough exterior. Cover and let rise for 4-6 hours, performing 2-3 sets of stretch and folds every 30 minutes starting at 30 minutes, until dough doubles in size.
Cold proof: Refrigerate dough overnight for 8-12 hours to develop flavor and texture.
Roll the dough: Next morning, roll dough on floured surface into a 24×14 inch rectangle, approximately ¼” to ⅓” thick. Wrap and freeze for 1 hour to firm for shaping.
Slice the dough: Remove dough from freezer and plastic wrap. Trim edges, then cut the dough into six 4×14 inch rectangles. Cut each rectangle diagonally to create 12 long triangles.
Roll croissant donuts: Gently stretch the base corners of each triangle, then roll each from base to tip to form tight croissant shapes. Repeat for all triangles.
Final rise: Place croissant donuts on a lined baking sheet with parchment squares for easy frying access. Cover loosely and proof for 2-5 hours at room temperature or 1-2 hours at 90°F until doubled and puffy.
Heat the oil: In a heavy-bottomed pot or Dutch oven, heat frying oil to 375°F (190°C), about 15-20 minutes, using coconut oil, beef tallow, or preferred oil.
Fry the croissant donuts: Carefully add 2-3 croissants at a time, frying 1 minute per side until golden brown. Remove and drain on a rack to cool.
Coat with sugar: Toss the fried croissant donuts in granulated sugar until evenly coated on all sides.
Prepare custard filling: Heat 375 g (1.5 cups) milk to simmer over medium heat without boiling. In a separate bowl, whisk together egg yolks, 67 g sugar, cornstarch, 125 g milk, vanilla seeds or extract, and salt.
Temper eggs: Slowly pour hot milk into egg mixture while whisking constantly. Return mixture to saucepan and cook over medium-high heat, whisking until thickened and bubbling. Cook 1-2 more minutes, then remove from heat.
Chill custard: Cover custard with plastic wrap directly on surface to prevent skin. Refrigerate at least 3 hours until set.
Pipe the donuts: Using a chopstick or skewer, poke a hole about ¾ into the bottom of cooled donuts. Pipe 2/3 full with vanilla custard, then fill to the brim with raspberry jam. Top with more custard if desired.
Serve and enjoy: Enjoy your freshly made raspberry croissant sourdough donuts as a decadent breakfast or dessert treat.

Notes

Freeze-dried raspberries and natural pink food coloring are optional for extra flavor and visual appeal.
If dough is sticky during kneading, add flour gradually to reach smooth elasticity.
Proofing times vary depending on temperature; a heated proof box at 90°F can shorten final rise.
Make sure oil is at proper frying temperature before frying to ensure crispy, golden donuts.
Do not overheat milk when making custard to prevent curdling.
Chilling dough before cutting helps with easier shaping.
You can substitute preferred frying oil per taste or dietary preference.
Use a piping bag with a narrow round tip for best filling results.

Keywords: sourdough donuts, croissant donuts, raspberry donuts, fried donuts, custard-filled donuts, raspberry jam, sourdough baking, croissant dough, homemade donuts