Print

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cold proof overnight: Place the risen dough in the refrigerator for 8-12 hours to develop flavor and structure.
  6. 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.
  7. 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.
  8. Roll the croissant donuts: Gently stretch the base corners of each triangle, then roll tightly from base to tip into croissant shapes.
  9. 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.
  10. 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.
  11. 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.
  12. Coat with sugar: Toss the warm donuts in granulated sugar until fully coated.
  13. 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.
  14. 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.
  15. 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

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