Raspberry Croissant Sourdough Donuts 

These Raspberry Croissant Sourdough Donuts are a whimsical mash-up of sourdough donut dough shaped into croissant-like crescents, deep-fried to golden perfection, then filled with luscious vanilla bean custard and vibrant raspberry jam. Infused with real raspberries in the dough, they deliver a soft, pillowy interior with a crisp outer sugar coating. Naturally fermented, lightly sweet, and bursting with fruit and cream flavor, these are a stunning homemade twist on traditional filled donuts that offer both flair and indulgence. 

Ingredients

Raspberry Sourdough Donut Dough

• 500 g (4 cups) all‑purpose flour
  
  

• 100 g (½ cup) active sourdough starter
  
  

• 110 g (½ cup) whole milk
  
  

• 120 g (1⅓ cups) fresh or thawed raspberries, pureed
  
  

• 2 large eggs
  
  

• 85 g (6 Tbsp) softened butter
  
  

• 9 g (1½ tsp) salt
  
  

• 55 g (¼ cup) granulated sugar
  
  

• Optional: freeze-dried raspberry powder or crushed freeze-dried raspberries, plant-based pink food coloring
  
  

Sugar Coating & Filling

• 200 g (1 cup) granulated sugar for tossing
  
  

• Vanilla bean custard filling:
  
  

  • 500 g (2 cups) whole milk
    
    

  • 67 g (⅓ cup) granulated sugar
    
    

  • 40 g (4 Tbsp) cornstarch
    
    

  • 2 large egg yolks
    
    

  • Seeds from 1 vanilla bean or 2 tsp vanilla extract
    
    

  • ¼ tsp salt
    
    

• Raspberry jam: 200 g (⅔ cup)
  
  

• Frying oil: coconut oil, beef tallow, or preferred oil (1–2 quarts)
  
  

Directions

1. Puree raspberries (thawed if frozen) and reserve juices.
   
   

2. In mixer, combine flour, starter, milk, pureed raspberries, eggs, sugar, salt (plus optional powder/color). Mix low 3–4 min. Add butter; mix medium ~10 min until elastic.
   
   

3. Transfer dough to greased bowl; perform 2–3 stretch-and-fold rounds over first 1.5 hr; bulk rise 4–6 hrs until doubled.
   
   

4. Cold proof overnight (8–12 hrs) in refrigerator.
   
   

5. Roll dough into a 24×14-inch rectangle ~¼–⅓ in thick. Freeze for 1 hr to firm up.
   
   

6. Cut into six 4×14-inch strips, then cut each into two triangles; roll each into croissant-shaped donut.
   
   

7. Final proof 2–5 hrs at room temp (or 1–2 hrs at ~90 °F proof setting) until puffed.
   
   

8. Heat oil to 375 °F (190 °C); fry donuts 1 min per side until golden. Drain on rack. 

9. Toss warm donuts in granulated sugar until coated.
   
   

10. Pipe pastry cream into base ~⅔ full, top with raspberry jam to fill, then some more custard if desired.
    
    

Nutrients

(Estimated per filled donut, serving yields 12)
Calories: ~340 kcal
Carbohydrates: ~40 g
Protein: ~6 g
Fat: ~16 g
Fiber: ~1.5 g
Sugar: ~20 g
Sodium: ~120 mg