Introduction

These Raspberry Croissant Sourdough Donuts are a delightful fusion of flaky croissant layers and tender sourdough, filled with luscious vanilla custard and tangy raspberry jam. Perfect for a special breakfast or indulgent treat, they combine bright berry flavor with a rich, creamy filling.

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 food coloring for pink dough
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
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 gently on the stove, microwave, or oven, reserving all juices.
Step 2: In a stand mixer bowl, combine flour, milk, sourdough starter, pureed raspberries (with juices), eggs, sugar, salt, optional freeze-dried raspberries, and optional food coloring. Mix on low for 3-4 minutes until incorporated.
Step 3: Add softened butter and mix on medium speed for 10 minutes until smooth and elastic. If dough is sticky, add 20-40g extra flour in small increments.
Step 4: Transfer dough to a lightly greased bowl. Optionally press freeze-dried raspberries into the dough’s surface for flavor and texture. Cover and let rise 4-6 hours, performing 2-3 sets of stretch and folds starting 30 minutes in, repeating every 30 minutes.
Step 5: Refrigerate the dough for a cold proof overnight, 8-12 hours.
Step 6: The next morning, roll dough on a floured surface into a 24″ by 14″ rectangle about ¼–⅓ inch thick. Wrap in plastic and freeze for 1 hour to chill for shaping.
Step 7: Remove from freezer, unwrap, and re-roll if needed to ¼–⅓ inch thickness. Trim edges to a clean 24″ by 16″ rectangle. Mark every 4 inches along longer sides and cut into six 4″ by 14″ rectangles. Cut each rectangle diagonally to form 12 triangles.
Step 8: Stretch the base corners of each triangle slightly, then roll tightly from the base to form croissant shapes.
Step 9: Place croissant donuts on parchment-lined sheet, cover loosely, and let rise 2-5 hours at room temperature until doubled and puffy. Alternatively, proof at 90°F for 1-2 hours.
Step 10: Heat frying oil to 375°F in a heavy pot. Fry 2-3 croissant donuts at a time, 1 minute per side until deep golden. Drain on a rack to cool.
Step 11: Toss warm donuts in granulated sugar until evenly coated.
Step 12: When cooled, poke a hole in the bottom with a chopstick about ¾ through. Pipe pastry cream two-thirds full, then add raspberry jam to the brim, topping with more pastry cream if desired.
Step 13: Serve and enjoy your raspberry croissant sourdough donuts!
Step 14 (Vanilla Custard Filling): Heat 1.5 cups milk over medium heat until simmering, not boiling.
Step 15: Whisk egg yolks, sugar, cornstarch, remaining ½ cup milk, vanilla, and salt in a bowl.
Step 16: Slowly pour hot milk into egg mixture, whisking to temper. Pour back into saucepan.
Step 17: Cook over medium-high heat, whisking until thick and bubbling, then reduce heat and cook 1-2 more minutes. Remove from heat.
Step 18: Cover custard with plastic wrap directly on surface to prevent skin. Chill at least 3 hours before filling donuts.
Step 19: Transfer chilled custard to a piping bag for donut filling.

Tips & Variations

For extra berry flavor and color, add freeze-dried raspberry powder to the dough and dust the outside before rising.
If sourdough starter is mild, let dough rise longer for stronger flavor development.
Use coconut oil for frying to add subtle tropical notes, or beef tallow for traditional richness.
Experiment with other fruit jams or custards to customize your filling.

Storage

Store the finished donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days, though texture may change slightly. Reheat gently in a warm oven or air fryer to regain some crispness before filling if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the dough?

Yes, thaw frozen raspberries thoroughly and reserve all juices for pureeing to maintain moisture and flavor in the dough.

How do I know when the dough has properly risen?

The dough should roughly double in size and feel airy and puffy after the bulk fermentation. Performing stretch and folds helps develop structure during the rise.

Raspberry Croissant Sourdough Donuts Recipe

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★★★★★

4.8 from 51 reviews

These Raspberry Croissant Sourdough Donuts combine the flaky, buttery layers of a croissant with the tangy sweetness of raspberries and tangy sourdough. Filled with a luscious vanilla custard and raspberry jam, then lightly fried to a golden perfection and coated in sugar, these unique donuts offer a delightful twist on classic pastries, perfect for breakfast or an indulgent dessert.

Author: Maya
Prep Time: 25 minutes active prep plus 4-6 hours first rise and 8-12 hours cold proof
Cook Time: About 20 minutes frying plus 10 minutes baking preparation
Total Time: Approximately 13 to 16 hours including rises and chilling
Yield: 12 croissant sourdough donuts 1x
Category: Dessert
Method: Frying
Cuisine: French-inspired American
Diet: Vegetarian

Ingredients

Scale

Dough 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 food coloring for pink dough

Frying and Coating

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

Vanilla Custard Filling

500 g (2 cups) whole milk (divided: 375 g + 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

Jam Filling

200 g (⅔ cup) raspberry jam

Instructions

Puree the Raspberries: Using a blender or food processor, puree the raspberries. If using frozen, thaw raspberries in a pot on the stove, microwave, or oven, reserving all juices from thawing.
Mix the Dough: In a stand mixer bowl, combine flour, milk, sourdough starter, pureed raspberries with liquid, eggs, sugar, salt, and optional freeze-dried raspberries and food coloring. Mix on low speed for 3-4 minutes until incorporated.
Add Butter and Knead: Add softened butter and mix on medium speed for 10 minutes until dough is smooth and elastic. If sticky after 6 minutes, add 20-40 g flour in small increments.
First Rise: Transfer dough to a lightly greased bowl. Optionally add freeze-dried raspberries on the surface for texture and flavor. Cover and let rise for 4-6 hours. Perform 2-3 stretch and folds starting 30 minutes after mixing, every 30 minutes.
Cold Proof: Move dough to refrigerator and cold-proof overnight (8-12 hours).
Roll Out the Dough: Remove dough from fridge. On a floured surface, roll into a 24”x14” rectangle about ¼ – ⅓ inch thick. Wrap in plastic and freeze for 1 hour to chill for shaping.
Slice the Dough: Remove plastic wrap, re-roll if necessary to maintain thickness, trim edges to a clean 24”x16” rectangle. Mark every 4 inches along the 24” sides and cut into six 4”x14” rectangles. Cut each rectangle diagonally into two triangles, yielding 12 triangles.
Roll the Croissant Donuts: Gently stretch the base corners of each triangle to lengthen, then roll starting from the wide base tightly into a croissant shape. Repeat for all triangles.
Final Rise: Place croissant donuts on a lined baking sheet with parchment squares underneath for easy frying. Loosely cover and let rise 2-5 hours at room temperature until doubled and puffy. Optional proof at 90°F for 1-2 hours.
Heat Frying Oil: Heat your frying oil (coconut oil preferred) in a heavy-bottomed pot or Dutch oven to 375°F, about 15-20 minutes.
Fry the Croissant Donuts: Carefully drop croissant donuts into hot oil, 2-3 at a time depending on pot size. Fry for 1 minute per side until deep golden brown. Remove and drain on a rack.
Toss in Sugar: Place granulated sugar in a large bowl and toss the warm donuts until evenly coated on all sides.
Prepare the Filling: Use a chopstick or skewer to poke a hole from the bottom of each donut about ¾ of the way in. Pipe pastry cream filling till about two-thirds full, then pipe raspberry jam until the hole is filled to the brim. Optionally top with more pastry cream.
Serve and Enjoy: These croissant sourdough donuts are best enjoyed fresh and at room temperature.
Prepare the Vanilla Custard Filling (Pastry Cream): Heat 375 g (1.5 cups) milk in a saucepan over medium heat to a simmer (do not boil). In a separate bowl, whisk together egg yolks, 67 g granulated sugar, cornstarch, remaining 125 g milk, vanilla seeds or extract, and salt. Slowly pour the hot milk into the egg mixture, whisking constantly to temper. Return the mixture to the saucepan and cook over medium-high heat, whisking constantly until thickened and bubbling. Reduce heat and cook 1-2 minutes more, then remove from heat. Cover with plastic wrap directly on surface to prevent skin. Refrigerate at least 3 hours before piping.

Notes

Freezing the dough before shaping makes it easier to handle and roll into croissant shapes.
Stretch and fold technique during initial rise strengthens dough gluten and improves texture.
Maintaining oil temperature at 375°F is crucial for light, flaky donuts without excessive oil absorption.
Using coconut oil for frying adds subtle flavor and is a preferred option, but any neutral frying oil or beef tallow can be used.
Chilling the pastry cream properly ensures it pipes nicely and holds shape inside the donuts.
If using frozen raspberries, be sure to save juices when thawing to maximize flavor in dough.
The process requires patience for multiple rises but yields light, layered doughnuts with a unique sourdough tang and raspberry flavor.
Optionally add freeze-dried raspberry powder for added natural color and intensified raspberry flavor.

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