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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cold Proof: Move dough to refrigerator and cold-proof overnight (8-12 hours).
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Toss in Sugar: Place granulated sugar in a large bowl and toss the warm donuts until evenly coated on all sides.
  13. 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.
  14. Serve and Enjoy: These croissant sourdough donuts are best enjoyed fresh and at room temperature.
  15. 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.

Keywords: raspberry croissant donuts, sourdough donuts, croissant donuts, fried donuts, raspberry pastry, custard filled donuts

Find it online: https://messykitchenmagic.com/raspberry-croissant-sourdough-donuts-recipe/