Description

These Raspberry Croissant Sourdough Donuts combine the flaky, buttery texture of croissant dough with the tangy flavor of raspberries and the delightful creaminess of vanilla custard and raspberry jam filling. Using a sourdough starter enriches dough flavor and texture, and frying yields perfectly golden, crispy donuts coated in sugar. A sophisticated and indulgent treat, perfect for brunch or dessert.

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 teaspoons) 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 (pink)

Custard Filling

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

For Frying and Finishing

1–2 quarts coconut oil, beef tallow or preferred frying oil
200 g (1 cup) granulated sugar (for coating)
200 g (⅔ cup) raspberry jam

Instructions

Puree the raspberries: Using a blender or food processor, puree the fresh or thawed raspberries, reserving all juices for moisture and flavor.
Mix the dough: In a stand mixer bowl, combine flour, milk, sourdough starter, pureed raspberries (including juices), eggs, sugar, salt, optional freeze-dried raspberry powder, and optional pink food coloring. Mix on low speed for 3-4 minutes until fully incorporated.
Add butter and knead: Add softened butter and mix on medium speed for 10 minutes until dough is smooth and elastic. If dough is too sticky or not cohesive after 6 minutes, add flour in 20 g increments up to 40 g more.
First rise: Transfer dough to a greased bowl, optionally press freeze-dried raspberries onto dough surface for texture. Cover and let rise for 4-6 hours at room temperature, performing 2-3 stretch and folds starting 30 minutes after initial mixing, repeated every 30 minutes.
Cold proof: Refrigerate dough for 8-12 hours to develop flavor and strengthen gluten.
Roll out dough: On a floured surface, roll dough into a 24″ x 14″ rectangle about ¼” – ⅓” thick. Wrap and freeze for 1 hour to firm up for shaping.
Slice dough: Remove plastic wrap, trim edges to a clean 24″ x 16″ rectangle. Mark every 4 inches along longer side, cutting into six 4″ x 14″ rectangles. Cut each rectangle diagonally into two triangles for a total of 12 triangles.
Roll croissant donuts: Stretch base corners of each triangle slightly, then roll tightly from base to tip into croissant shapes.
Final rise: Place shaped croissant donuts on parchment squares on a lined baking sheet. Cover loosely and let rise 2-5 hours at room temperature until doubled in size and puffy. Alternatively, proof in a warm (90°F) environment for 1-2 hours.
Heat oil and fry: Heat frying oil in a heavy pot or Dutch oven to 375°F (190°C). Fry donuts in batches of 2-3 for 1 minute on each side until deep golden brown. Drain on a rack to cool slightly.
Coat with sugar: Toss warm croissant donuts in granulated sugar evenly coating all sides.
Make vanilla custard: Heat 375 g milk in a saucepan over medium heat to simmer (do not boil). In a bowl, whisk egg yolks, 67 g sugar, cornstarch, 125 g milk, vanilla seeds or extract, and salt. Temper the eggs by slowly pouring hot milk into the bowl while whisking, then return mixture to saucepan. Cook over medium-high heat while whisking until thickened and bubbling, then cook 1-2 more minutes. Remove from heat, cover surface with plastic wrap, and chill in refrigerator at least 3 hours.
Fill croissant donuts: Once cooled, poke a hole about ¾ through the bottom of each donut with a skewer or chopstick. Using a piping bag, fill with vanilla custard two-thirds full, then pipe raspberry jam to the brim, and optionally top with more custard.
Serve and enjoy: Serve the filled Raspberry Croissant Sourdough Donuts fresh for best flavor and texture.

Notes

Freeze-dried raspberry powder adds extra tartness and a pretty textured look but is optional.
Adjust flour during kneading if dough feels too wet; dough should be smooth and elastic.
Cold proofing improves flavor and dough strength but can be adjusted based on time availability.
Ensure oil temperature stays steady at 375°F for even frying and crispy crust.
Use parchment squares to prevent sticking and ease transfer into hot oil.
Chill dough before rolling helps to maintain shape and manageability when creating croissant shapes.
Poke holes carefully to avoid piercing through dough completely when filling.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Frying
Cuisine: French-American Fusion

Keywords: sourdough donuts, raspberry donuts, croissant donuts, fried pastries, raspberry custard donuts, homemade doughnuts, sourdough baking