Introduction

Raspberry Croissant Sourdough Donuts combine the flaky, buttery layers of croissants with the tangy sweetness of fresh raspberries and a rich vanilla custard filling. These indulgent treats are fried to golden perfection and coated in sugar, making them a delightful twist on classic donuts. Perfect for a special breakfast or dessert, they offer both impressive flavor and texture.

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 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 frozen, thaw first and reserve all the 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 food coloring. Mix on low for 3-4 minutes until combined.
Step 3: Add softened butter and mix on medium speed for 10 minutes until dough is smooth and elastic. If dough doesn’t come together after 6 minutes, add 20-40g flour in small increments.
Step 4: Transfer dough to a lightly greased bowl. Optionally, add extra freeze-dried raspberries to the exterior for flavor and texture. Cover and let rise 4-6 hours with 2-3 sets of stretch and folds every 30 minutes starting at 30 minutes mark, until doubled in size.
Step 5: Refrigerate dough overnight (8-12 hours) for cold proofing.
Step 6: Remove dough from fridge, roll out on lightly floured surface into a 24×14 inch rectangle, about ¼ to ⅓ inch thick. Wrap and freeze for 1 hour to chill.
Step 7: Take dough from freezer, unwrap, and re-roll if needed to maintain thickness. Trim edges to make a clean 24×16 inch rectangle. Mark and cut into six 4×14 inch rectangles. Slice each rectangle diagonally into two triangles, making 12 triangles total.
Step 8: Gently stretch the base corners of each triangle to lengthen. Roll from base to tip into tight croissant shapes.
Step 9: Place croissant donuts on lined baking sheet (parchment squares recommended). Cover loosely and let rise at room temperature 2-5 hours until doubled and puffy. Alternatively, proof at 90°F for 1-2 hours if available.
Step 10: Heat frying oil in a heavy pot to 375°F (takes about 15-20 minutes). Fry croissant donuts 2-3 at a time for 1 minute per side until deep golden. Drain on a rack to cool.
Step 11: Toss cooled donuts in granulated sugar until evenly coated.
Step 12: Using a chopstick or skewer, poke a hole about ¾ inside the bottom of each donut. Pipe in vanilla custard two-thirds full, then add raspberry jam to the brim. 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 (375g) milk in a saucepan over medium until simmering. In a bowl, whisk egg yolks, sugar, cornstarch, remaining ½ cup (125g) milk, salt, and vanilla.
Step 15: Slowly pour hot milk into egg mixture while whisking to temper. Pour back into saucepan.
Step 16: Heat over medium-high, whisking constantly until thick and bubbling. Cook 1-2 more minutes, then remove from heat.
Step 17: Cover surface with plastic wrap to prevent skin. Refrigerate at least 3 hours before filling donuts.
Step 18: Transfer custard to a piping bag for filling.

Tips & Variations

For a more vibrant raspberry flavor, add freeze-dried raspberry powder to the dough or sprinkle on the exterior before rising.
Use plant-based food coloring to tint the dough pink for a beautiful presentation.
If your dough feels sticky during shaping, lightly flour your hands and surface to prevent sticking without adding too much flour.
Substitute frying oil with beef tallow or any neutral oil with a high smoke point.
If you don’t have a thermometer, test oil temperature by dropping a small piece of dough; it should sizzle and float immediately.
Try swapping raspberry jam for other fruit preserves like strawberry or apricot for different flavors.

Storage

Store any leftover croissant donuts in an airtight container at room temperature for up to 2 days. Avoid refrigerating as it can make them soggy. For longer storage, freeze after frying and sugar coating. Reheat gently in an oven at 350°F until warm. Pipe custard and jam fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a sourdough starter?

This recipe relies on the tang and texture from the sourdough starter for flavor and structure. For a non-sourdough version, you would need to adjust the recipe and use commercial yeast instead.

How do I know when the oil is at the right temperature?

The oil should reach 375°F for frying. Use a deep-fry thermometer for accuracy. If you don’t have one, drop a small piece of dough into the oil; it should bubble and float quickly without burning.

Raspberry Croissant Sourdough Donuts Recipe

Print Recipe

★★★★★

4.7 from 166 reviews

These Raspberry Croissant Sourdough Donuts combine the flaky, buttery layers of croissants with the tangy depth of sourdough and sweet raspberry flavors. Filled with vanilla custard and raspberry jam, these donuts are deep-fried to a perfect golden brown and coated in sugar for a delightful treat that’s both unique and indulgent.

Author: Kai
Prep Time: 25 minutes (plus 4-6 hours initial rise and 8-12 hours cold proofing overnight)
Cook Time: 20 minutes (including frying and final rises)
Total Time: Approx. 1 hour 15 minutes active time plus overnight fermentation
Yield: 12 servings (12 croissant sourdough donuts) 1x
Category: Dessert
Method: Frying
Cuisine: French-inspired

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 food coloring for pink dough

Coating and Frying

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

Vanilla Custard Filling

500 g (2 cups) whole milk
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 fresh or thawed raspberries, retaining all juices from the thawing process to capture maximum flavor.
Mix the dough: In a stand mixer bowl, combine the flour, milk, sourdough starter, pureed raspberries (with liquid), eggs, sugar, salt, and any optional raspberry powder or pink coloring. Mix on low speed for 3-4 minutes until fully incorporated.
Add butter and knead: Add the softened butter and mix on medium speed for 10 minutes until the dough is smooth and elastic. If dough sticks or is too wet, gradually add 20-40g more flour in small increments as needed.
Let the dough rise: Transfer the dough to a lightly greased bowl. (Optional) Sprinkle freeze-dried raspberries on the surface for flavor and texture. Cover and allow to rise for 4-6 hours, performing 2-3 stretch and folds starting 30 minutes after mixing and repeating every 30 minutes.
Cold proof overnight: Place the risen dough in the refrigerator for 8-12 hours to develop flavor and structure.
Roll out the dough: Remove dough from fridge and roll 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 easier cutting and shaping.
Slice the dough: Trim edges to clean 24″ by 16″ rectangle. Mark every 4 inches along the 24″ edges, then cut into six 4″ by 14″ rectangles. Cut each rectangle diagonally into two long triangles, yielding 12 triangles total.
Roll the croissant donuts: Gently stretch the base corners of each triangle, then roll tightly from base to tip into croissant shapes.
Final rise: Arrange croissant donuts on a lined baking sheet, cover loosely, and let rise at room temperature for 2-5 hours until doubled and puffy. Alternatively, proof in a warm environment (around 90°F) for 1-2 hours.
Heat frying oil: In a heavy-bottomed pot or Dutch oven, heat coconut oil or preferred frying fat to 375°F (190°C), which takes about 15-20 minutes.
Fry the croissant donuts: Fry 2-3 donuts at a time for about 1 minute per side or until deep golden brown. Remove and drain on a rack to cool slightly.
Coat with sugar: Toss the warm donuts in granulated sugar until fully coated.
Prepare vanilla custard filling: Heat 1.5 cups (375 g) whole milk in a saucepan to simmer. In a bowl, whisk remaining ½ cup milk, sugar, cornstarch, egg yolks, vanilla bean seeds/extract, and salt. Temper eggs by gradually whisking hot milk into the mixture, then return to saucepan. Cook over medium-high heat, whisking until thickened and bubbling, then cook 1-2 minutes more. Cover with plastic wrap touching surface and refrigerate at least 3 hours.
Pipe croissant donuts: Use a skewer or chopstick to poke a hole from the bottom side of each donut about ¾ into the interior. Fill a piping bag with chilled custard and fill donuts two-thirds full. Then pipe raspberry jam until filled to the brim. Optional: top off with additional custard.
Serve and enjoy: Enjoy these delectably flaky, fruity, and creamy raspberry croissant sourdough donuts fresh for best flavor and texture.

Notes

Using fresh or thawed raspberries preserves color and flavor; save all juice for dough mixing.
Freeze-dried raspberry powder or crushed raspberry pieces are optional but add natural color and tartness.
Freezing the rolled dough before slicing helps maintain shape and makes rolling easier.
Stretch and fold technique during rising improves dough structure and layer development.
Maintain oil temperature at 375°F to ensure even frying without absorbing excess oil.
Custard must be chilled well for easy piping and best flavor.
Allow donuts to cool slightly before coating with sugar to ensure coating sticks.
For a visual touch, plant-based pink food coloring can be used for a pretty pink dough.

Keywords: Raspberry donut, sourdough donut, croissant donut, raspberry custard donut, fried dough, homemade donuts