Introduction

These Raspberry Croissant Sourdough Donuts combine the flaky, buttery texture of croissants with the tangy sweetness of raspberries and rich vanilla custard. Perfect for a special breakfast or indulgent snack, they offer a delightful twist on classic donuts with a homemade sourdough touch.

Six pink croissants covered with white sugar granules are arranged in two rows on a metal baking tray lined with white parchment paper. Each croissant shows visible curved layers with a soft, flaky texture. The tray is placed on a wooden table, and the background is a clean white marbled texture. The lighting highlights the sugar and pink color of the croissants clearly. photo taken with an iphone --ar 4:5 --v 7

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 (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 you are using frozen raspberries, thaw them first and reserve all the juices.
Step 2: In a stand mixer bowl, combine flour, milk, sourdough starter, pureed raspberries (and juices), eggs, sugar, salt, and optional raspberry powder and food coloring. Mix on low speed for 3-4 minutes until combined.
Step 3: Add softened butter, mixing on medium speed for 10 minutes until dough is smooth and elastic. If dough is sticky after 6 minutes, add 20-40 g more flour in small increments.
Step 4: Transfer dough to a lightly greased bowl, optionally sprinkle freeze-dried raspberries on top, cover, and let rise for 4-6 hours. Perform two to three stretch and folds every 30 minutes starting after 30 minutes. Dough is ready when doubled in size.
Step 5: Refrigerate dough overnight (8-12 hours) for cold proofing.
Step 6: The next morning, roll dough on a floured surface into a 24″ by 14″ rectangle about ¼” to ⅓” thick. Wrap in plastic and freeze for 1 hour to chill.
Step 7: Remove dough from freezer and plastic, re-roll if needed to maintain thickness. Trim edges to make a clean 24″ by 16″ rectangle. Mark and cut dough into six 4″ by 14″ rectangles, then slice each from corner to corner to form 12 triangles.
Step 8: Gently stretch the base corners of each triangle. Roll each triangle tightly from the base to form croissant shapes.
Step 9: Place croissant donuts on a lined baking sheet, cover loosely, and let rise 2-5 hours at room temperature until puffy and doubled. You can proof at 90°F for 1-2 hours if preferred.
Step 10: Heat frying oil in a heavy pot to 375°F. Fry donuts in batches for 1 minute per side until golden brown. Drain on a rack to cool.
Step 11: Toss cooled donuts in granulated sugar until evenly coated.
Step 12: Use a chopstick or skewer to poke a hole about ¾ of the way into the bottom of each donut. Fill the hole two-thirds full with vanilla custard, then fill with raspberry jam. 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 (375 g) milk in a saucepan over medium heat until just simmering.
Step 15: Whisk together egg yolks, ⅓ cup milk, sugar, cornstarch, vanilla, and salt in a bowl.
Step 16: Slowly pour the hot milk into the egg mixture, whisking constantly to temper. Return mixture to the saucepan.
Step 17: Heat over medium-high, whisking until thickened and bubbling. Cook 1-2 minutes more, then remove from heat.
Step 18: Cover custard surface with plastic wrap to prevent skin. Chill in refrigerator at least 3 hours before use.
Step 19: Transfer custard to a piping bag to fill the donuts.

Tips & Variations

Use freeze-dried raspberry powder in the dough for an extra tangy flavor and pretty marbled effect.
Chilling the dough before shaping makes it easier to handle and roll into croissant shapes.
Feel free to substitute coconut oil with beef tallow or your preferred frying fat for different flavor profiles.
Store-bought pastry cream can be used to save time but homemade vanilla custard adds a fresh, rich taste.

Storage

Store any leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 4 days but note that texture may soften. Reheat gently in an oven at low temperature to regain crispness before filling. Avoid refrigerating filled donuts to prevent sogginess.

How to Serve

The image shows six croissants arranged on a tray lined with white parchment paper, placed on a wooden table. Each croissant has a bright pink color with visible layers of dough spiraled closely together, giving a textured and flaky look. They are coated evenly with a dusting of white powdered sugar, adding a slightly rough texture on the surface. The background is a clean kitchen setting with light walls and cabinets, all set against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for this recipe?

Yes, you can use frozen raspberries. Just thaw them first and be sure to reserve all the juices for the dough to maintain moisture and flavor.

How do I know when the dough has risen enough?

The dough should roughly double in size and feel light and airy. Stretch and fold during the first rise to develop gluten and check after a few hours; it’s ready when puffed and gently springy to the touch.