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Raspberry Croissant Sourdough Donuts

Raspberry Croissant Sourdough Donuts for a Sweet Morning Treat

Delightful Raspberry Croissant Sourdough Donuts combine flaky pastry with creamy vanilla custard for a memorable breakfast treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Cold Proofing Time 12 hours
Total Time 13 hours 20 minutes
Servings: 12 donuts
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Donut Dough
  • 4 cups All-Purpose Flour substitute with bread flour for chewier texture
  • 1 cup Active Sourdough Starter ensure it's fed and bubbly
  • 1 cup Whole Milk non-dairy milk can be used
  • 1 cup Fresh or Frozen Raspberries using fresh berries is preferred
  • 2 large Eggs unsweetened applesauce works as vegan alternative
  • ½ cup Softened Butter use coconut oil for dairy-free version
  • 1 tsp Salt no substitutions needed
  • ½ cup Sugar you can opt for coconut sugar
  • 2 tbsp Freeze-Dried Raspberry Powder optional, crushed freeze-dried strawberries can substitute
  • for coating as needed Granulated Sugar no substitutions needed
For the Vanilla Bean Custard
  • 2 cups Whole Milk creaminess and smoothness
  • ½ cup Granulated Sugar brown sugar for deeper flavor
  • ¼ cup Cornstarch ensure it’s mixed well for smooth texture
  • 4 large Egg Yolks use extra for added richness
  • 1 tbsp Vanilla Extract or Seeds using premium vanilla gives best taste
For the Filling
  • 1 jar Raspberry Jam can replace with any fruit jam of choice
For Frying
  • as needed Frying Oil coconut oil or beef tallow for frying

Equipment

  • Food Processor
  • Stand Mixer
  • dough hook
  • piping bag
  • deep pot or fryer
  • thermometer

Method
 

Preparation
  1. Prepare the Raspberry Purée by blending raspberries and straining.
  2. Make the Dough in a stand mixer with flour, milk, sourdough starter, and purée.
  3. Add softened butter gradually and knead until elastic.
  4. Transfer to a greased bowl, cover, and let it rise until doubled.
  5. Cold Proof the dough in the refrigerator overnight.
  6. Roll Out Dough to ½ inch thick, freeze for 1 hour.
  7. Cut and Shape the dough into triangles, rolling into crescents.
  8. Final Rise on baking sheet until puffy.
  9. Fry in heated oil until golden brown and flaky.
  10. Coat in granulated sugar once cooled.
  11. Fill with custard and raspberry jam using a piping bag.
  12. Serve Immediately while warm.

Nutrition

Serving: 1donutCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gVitamin A: 400IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

For best results, ensure your sourdough starter is active and follow the exact steps for baking. Enjoy with coffee or tea.

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