Delicious Raspberry Croissant Sourdough Donuts Recipe to Try

Imagine sinking your teeth into a warm, fluffy Raspberry Croissant Sourdough Donut that is as vibrant in color as it is in flavor. The buttery layers flake beautifully, revealing a soft, pillowy center filled with a delightful raspberry cream that dances on your palate, leaving a sweet, tart whisper of summer long after the last bite. These treats aren’t just a feast for your taste buds; they’re also a sight to behold, garnished with a sprinkle of crushed freeze-dried raspberries that shimmer like tiny gems.

This recipe for Raspberry Croissant Sourdough Donuts is my not-so-secret weapon for impressing friends and family. After a weekend of perfecting my dough skills, I finally mastered the art of sourdough donuts. Imagine the joy on your loved ones’ faces when they discover the light, airy texture and rich flavor, paired with homemade raspberry pastry cream. Whether it’s a sunny brunch or a cozy family get-together, these donuts will steal the show and keep everyone coming back for more.

Ingredients for Raspberry Croissant Sourdough Donuts

Here’s what you’ll need to make this delicious Raspberry Croissant Sourdough Donuts:

600 g all-purpose flour – Use high-protein flour for a chewy texture, perfect for croissant layering.
65 g granulated sugar – This will add sweetness and help achieve that golden-brown crust.
12 g salt – Essential for balancing flavors and enhancing the overall taste.
60 g active sourdough starter (100% hydration) – Provides natural leavening and a depth of flavor in the dough.
205 g water, room temperature – Activates the dry ingredients without shocking them.
112 g whole milk, room temperature – Dairy enriches the dough and adds moisture.
56 g unsalted butter, cut into ½-inch pieces, chilled – Adds richness and helps create flakiness.
1.5 g active dry yeast (optional) – Use if you want a faster rise; not necessary if you’re relying on sourdough alone.
40 g freeze-dried raspberries, crushed – Infuses the dough with raspberry flavor and gives color.
All-natural plant-based food coloring – For a vibrant pink hue in your dough without any artificial ingredients.
25 g freeze-dried raspberries, whole or pieces – Reserved for topping; they add texture and beauty.
170 g fresh raspberries – The star of our filling; go for ripe, juicy ones.
340 g unsalted butter (for butter block) – Use the best quality available for optimal taste.
1 egg yolk (for egg wash) – Gives your donuts a beautiful, shiny finish.
1 Tbsp heavy cream (for egg wash) – Adds richness and a deeper golden color to the crust.
500 g whole milk (for raspberry pastry cream) – Essential for a creamy filling.
67 g granulated sugar (for raspberry pastry cream) – Sweetens the filling to perfectly balance the tartness of the raspberries.
40 g cornstarch (for raspberry pastry cream) – Thickens the pastry cream to a luscious consistency.
2 large egg yolks (for raspberry pastry cream) – Provides richness and helps achieve a custard-like filling.
2 teaspoons vanilla bean paste or vanilla extract (for raspberry pastry cream) – Enhances the flavors of the pastry cream.
¼ teaspoon salt (for raspberry pastry cream) – Balances sweetness in the filling.
150 g raspberries, stemmed and pureed (optional for raspberry pastry cream) – Intensifies the raspberry flavor in the cream.

How to Make Raspberry Croissant Sourdough Donuts

Follow these simple steps to prepare this delicious Raspberry Croissant Sourdough Donuts:

Step 1: Make Your Dough
In a stand mixer, combine the flour, sugar, salt, sourdough starter, water, whole milk, food coloring, crushed freeze-dried raspberries, and optional yeast on low speed for about a minute. Once combined, add the chilled butter and mix until you have a smooth dough, which should take about 3-4 minutes.

Step 2: Color Your Dough
Remove about 20% of your dough—approximately 225 grams—and mix in extra pink and a dash of red food coloring until you get a vibrant dark pink hue. Then, shape both your doughs into balls, placing them in separate bowls. Cover and let rise at room temperature for about 3-6 hours before chilling in the fridge for at least 4 hours or overnight.

Step 3: Prepare the Butter Block
While your dough chills, prepare the butter block. Lay the unsalted butter on parchment paper, fold over the edges, and beat it into a ½-inch thick layer. Shape the butter into an 8-inch square and refrigerate until firm.

Step 4: Roll and Fold
Once well-rested, deflate the refrigerated dough and shape it into a square. Wrap it in plastic and freeze for 20 minutes. Next, roll this dough into a rectangle measuring 16 inches long and 8 inches wide. Place the butter block in the center, fold over the edges, seal, and pinch. Rotate the seam so it’s vertical, roll it out to 24 inches long, perform the first turn by folding the edges toward the center, and fold in half. Wrap in plastic and freeze for another 15 minutes before refrigerating for an hour.

Step 5: Final Turns and Raspberry Layering
Roll the dough into a 24 by 8-inch rectangle again, fold it into thirds, wrap, and freeze for 15 minutes followed by another hour in the fridge. Next, roll out the dark pink dough into an 8 by 8-inch square, dampen the main dough’s surface, place the red dough on top, and roll out to 14 by 17 inches. Freeze for 20 minutes and refrigerate overnight.

Step 6: Shape, Proof, and Bake
Slice the dough into four 4 by 14-inch rectangles, cut each into triangles, and roll them from the base to the tip to create croissants. Place on a baking tray and cover loosely with plastic wrap. Proof at room temperature for 4-6 hours or in a proofing box at 70°F-75°F for 2-3 hours until they double in size. Preheat your oven to 375°F. Chill the croissants in the fridge for 15-20 minutes, whisk together the egg yolk and heavy cream, and brush it on top. Bake for 15 minutes, rotate, and bake for an additional 10-15 minutes until they are gloriously golden brown.

Transfer to a wire rack to cool completely, and if desired, fill with raspberry pastry cream using a piping bag for that final touch of decadence. Enjoy your Raspberry Croissant Sourdough Donuts!

Perfecting Raspberry Croissant Sourdough Donuts Cooking Process

To achieve efficiency and perfection, start by preparing the dough while your butter is chilling. Once your dough has risen, roll it out and incorporate the butter block before chilling it again. Finally, shape and bake your donuts to perfection.

Add Your Touch to Raspberry Croissant Sourdough Donuts

Feel free to personalize your Raspberry Croissant Sourdough Donuts by substituting with other berries like blueberries or raspberries, or adding lemon zest for a refreshing twist. You can also experiment with flavored glazes or fillings to elevate your creation.

Storing & Reheating Raspberry Croissant Sourdough Donuts

To store your Raspberry Croissant Sourdough Donuts, keep them in an airtight container at room temperature for up to two days. For reheating, place them in a preheated oven at 350°F for about 5 minutes to restore their flaky texture.

A friend once told me that these Raspberry Croissant Sourdough Donuts became the highlight of her brunch menu; she claimed they were so good they inspired an impromptu dance party in her kitchen!

FAQs About Raspberry Croissant Sourdough Donuts

What are Raspberry Croissant Sourdough Donuts?

Raspberry Croissant Sourdough Donuts are a delightful fusion of flaky croissants and the sweet, fluffy texture of donuts. This innovative pastry features layers of sourdough-infused dough, creating a perfect balance of buttery goodness and fruity essence. Infused with raspberry flavor, these donuts are not only visually appealing but also bursting with deliciousness. They are perfect for brunch, dessert, or any special occasion, making your taste buds sing with joy while providing a comforting and satisfying experience.

How do you make Raspberry Croissant Sourdough Donuts from scratch?

Making Raspberry Croissant Sourdough Donuts requires a few steps. First, prepare the dough by mixing all-purpose flour, sugar, salt, and an active sourdough starter. After letting the dough rise, layer it with a cold butter block and shape it. The unique folding technique creates those light, flaky layers. Once baked, you can finish the donuts with a raspberry glaze or add a fresh raspberry filling for an extra punch of flavor, enhancing the overall culinary experience.

Can I substitute other fruits in Raspberry Croissant Sourdough Donuts?

Absolutely! While the original recipe shines with raspberry, you can easily swap in other fruits, like blueberries or strawberries, to create your own fruity variation. You might also consider adding lemon or lime zest to brighten the flavors. The key is to maintain the balance between the sweet fruit and the buttery dough, ensuring every bite remains an indulgent treat that’s just as delicious and satisfying.

How should I store Raspberry Croissant Sourdough Donuts?

To maintain the freshness of your Raspberry Croissant Sourdough Donuts, keep them in an airtight container at room temperature for up to two days. If you want to enjoy them later, you can freeze them. Just wrap each donut in plastic wrap and place them in a freezer-safe container. When ready to eat, thaw and gently reheat them in a preheated oven to restore their flaky texture, making them taste freshly baked once more.

Conclusion for Raspberry Croissant Sourdough Donuts

In summary, Raspberry Croissant Sourdough Donuts offer an extraordinary taste experience that combines flaky croissant layers with the sweet flavor of raspberries. By following the steps carefully, you can create this showstopper pastry that impresses friends and guests alike. Whether for brunch or dessert, these donuts can elevate any occasion. Don’t miss out on trying this delightful treat that is bound to become a favorite in your dessert repertoire. The Raspberry Croissant Sourdough Donuts are a must-try indulgence that will fill your kitchen with joy!

Strawberry Sourdough Croissants

Delicious Strawberry Sourdough Croissants combine flaky pastry with sweet strawberry filling for an irresistible treat.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 25 minutes mins

Chill/Fermentation Time 1 day d

Total Time 2 days d

Servings: 8 croissants

Course: Dessert Recipes

Cuisine: French

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 600 g all-purpose flour
• 65 g granulated sugar
• 12 g salt
• 60 g active sourdough starter 100% hydration
• 205 g water room temperature
• 112 g whole milk room temperature
• 56 g unsalted butter cut into ½-inch pieces, chilled
• 1.5 g active dry yeast optional
• 40 g freeze-dried strawberries crushed
• all-natural plant-based food coloring for light pink dough
• all-natural red plant-based food coloring for dark pink layer
• 25 g freeze-dried strawberries whole and pieces, soaked in water (reserved for topping)
• 170 g fresh strawberries stemmed
• 340 g unsalted butter 84-86% butterfat (for butter block)
• 1 Tbsp heavy cream for egg wash
• 500 g whole milk for strawberry pastry cream
• 67 g granulated sugar for strawberry pastry cream
• 40 g cornstarch for strawberry pastry cream
• 2 large egg yolks for strawberry pastry cream
• 2 teaspoons vanilla bean paste or vanilla extract (for strawberry pastry cream)
• 0.25 teaspoons salt for strawberry pastry cream
• 150 g strawberries stemmed and pureed (optional for strawberry pastry cream)

Equipment

• Stand mixer
• parchment paper
• baking tray
• Plastic wrap

Method

 

1. (Optional) Make strawberry milk by blending 112 g of whole milk and fresh strawberries until smooth. Reserve for later use.
2. In a stand mixer, mix flour, sugar, salt, milk (or strawberry milk), sourdough starter, water, pink food coloring, crushed freeze-dried strawberries, and optional yeast on low speed for 1 minute. Add butter and mix until a smooth dough forms (about 3-4 minutes).
3. Remove 20% (about 225 g) of the dough, add more pink and a bit of red food coloring to make dark pink dough, then mix until combined.
4. Shape both doughs into balls, place in separate bowls, cover, and let rise at room temperature for 3-6 hours. Transfer to refrigerator for a minimum of 4 hours or overnight.
5. To make the butter block, lay butter on parchment paper, fold over edges, beat into a ½-inch thick layer, and shape into an 8-inch square. Refrigerate to firm up.
6. The next day, deflate the refrigerated dough, shape into a square, wrap in plastic, and freeze for 20 minutes.
7. Roll the dough into a 16-inch long, 8-inch wide rectangle. Place the butter block in the center, fold over dough edges over the butter, seal, and pinch.
8. Rotate the dough so the seam is vertical and roll into a 24-inch long sheet, then perform the 'first turn' by folding the short ends towards the center and then folding in half. Wrap in plastic and freeze for 15 minutes, then refrigerate for 1 hour.
9. For the 'simple turn,' roll the dough into a 24 by 8-inch rectangle, fold into thirds, wrap, and freeze for 15 minutes, then refrigerate for 1 hour.
10. Roll the red dough into an 8 by 8-inch square. Dampen the top of the main dough, place the red dough on top, and roll into a 14 by 17-inch rectangle. Freeze for 20 minutes, then refrigerate overnight.
11. Slice dough into four 4 by 14-inch rectangles and cut each into triangles. Roll each triangle from base to tip to shape croissants and place on a baking tray, covering loosely with plastic wrap.
12. Proof croissants at room temperature for 4-6 hours or in a proofing box at 70F-75F for 2-3 hours until doubled in size.
13. (Optional) Make strawberry pastry cream by heating 1.5 cups of milk in a saucepan. Whisk together egg yolks, sugar, cornstarch, remaining milk, and salt in a separate bowl. Temper by pouring hot milk into the egg mixture, then return to the saucepan and heat until thickened. Cool, then stir in pureed strawberries.
14. Preheat oven to 375F. Chill croissants in the fridge for 15-20 minutes. Whisk egg yolk and heavy cream, then apply to the tops of croissants.
15. Bake for 15 minutes, rotate, and bake for an additional 10-15 minutes until golden brown. Cool completely.
16. (Optional) Fill croissants with strawberry pastry cream using a piping bag.

Nutrition

Serving: 1croissantCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

These croissants are perfect for special occasions or a delightful treat at any time. Enjoy the flaky texture and sweet strawberry flavor.

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