Raspberry Croissant Sourdough Donuts Recipe
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.
- 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
