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Raspberry Croissant Sourdough Donut

Raspberry Croissant Sourdough Donuts

5 from 3 votes
These raspberry croissant sourdough donuts, also known as croissant beignets, are made with donut dough and rolled into croissant shapes, for a delicious, light, airy, and pillowy soft treat filled with sweet raspberry jam and vanilla bean custard.
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Prep Time:1 hour
Cook Time:15 minutes
Fermentation Time:1 day
Course: Breakfast, Sourdough Donuts
Cuisine: Breakfast
Keyword: Croissant Donuts, Raspberry Donuts, Sourdough Donuts
Servings: 12
Author: sourdoughjesha

Ingredients

Raspberry Sourdough Donut Dough

Sugar Coating

  • 200 g (1 cup) granulated sugar

Vanilla Bean Custard (for the donut filling)

  • 500 g (2 cups) whole milk
  • 67 g (⅓ cups) granulated sugar
  • 40 g (4 Tablespoons) cornstarch
  • 2 large egg yolks
  • Seeds scraped from 1 vanilla bean or 2 teaspoons vanilla extract
  • ¼ teaspoons salt

Raspberry Jam

  • 200 g (⅔ cup) raspberry jam

Additional Ingredients

  • 1-2 quarts coconut oil beef tallow or preferred frying oil (I like coconut oil!)

Instructions

Instructions

  • Puree the raspberries: Using a blender or food processor, puree the raspberries. If using frozen raspberries, thaw the raspberries in a pot on the stove or by using a microwave or oven. Make sure to reserve all of the juices from the thawing process!
    120 g (1 ⅓ cups) fresh or frozen (thawed) raspberries, pureed
  • Mix the dough: In the bowl of a stand mixer, add the flour, milk, sourdough starter, pureed raspberries (including all of the liquid if using thawed), eggs, sugar, salt, optional freeze-dried raspberries, and optional pink food coloring. Mix on low speed for 3 - 4 minutes until everything is incorporated.
    500 g (4 cups) all-purpose flour, 100 g (½ cup) active sourdough starter, 110 g (½ cup) whole milk, 2 large eggs, 9 g (1 ½) tsp salt, 55 g (¼ cup) sugar, Optional: All-natural plant-based food coloring to make the dough a pretty pink!, Optional: 2 Tablespoons freeze-dried raspberry powder or crushed freeze-dried raspberries
  • Add butter and knead: Add the softened butter to the bowl and mix on medium speed for 10 minutes, until the dough is smooth and elastic. If the dough is still not coming together after 6 minutes of mixing, add an additional 20g - 40g (2 ½ - 5 Tablespoons) of flour in 20g (2 ½ Tablespoon) increments.
    85 g (6 Tablespoons) softened butter, Optional: 2 Tablespoons freeze-dried raspberry powder or crushed freeze-dried raspberries
  • Let the dough rise: Transfer the dough to a lightly greased bowl. Optional: Add additional freeze-dried raspberries to the exterior of the dough to add flavor and create a pretty marbled/textured look to the dough. Cover and let rise for four to six hours. During that time, perform two to three sets of stretch and folds, starting at the thirty-minute mark and repeating every thirty minutes until all three sets are complete. The dough is done rising when it’s roughly doubled in size.
  • Cold proof: Transfer the dough to the refrigerator to cold-proof overnight (8-12 hours).
  • Roll out the dough: The next morning, remove your dough from the fridge and place it on a lightly floured surface. Roll your dough into a 24-inch by 14-inch rectangle that is approximately ¼’’ - ⅓ inch (5mm - 8mm) thick. Wrap the dough in plastic wrap and place it on a cutting board or baking sheet. Transfer the dough to the freezer for 1 hour. This will help chill the dough so that it’s easy to roll into croissant shapes in the next steps.
  • Slice the dough: Remove your dough from the freezer, remove the plastic wrap, and transfer to a lightly floured surface. If necessary, re-roll the dough to ensure it is roughly ¼ inch to ⅓ inch (5mm - 8mm) in thickness. With a knife or pizza wheel cutter, trim the edges of your dough so that you have a clean 24-inch by 16-inch rectangle. Using a ruler and a knife, gently mark the dough every four inches along both 24-inch sides. Then, using your knife, slice the dough into six equal-sized 4-inch by 14-inch rectangles. Working one rectangle at a time, use a knife/wheel cutter and a ruler to slice a straight line from one corner of the rectangle to its opposite corner, creating two long equal triangles. Repeat the process with the remaining rectangles to create 12 triangles.
  • Roll the croissant donuts: Working one triangle at a time, gently tug on the two corners of the base of the triangle to lengthen it slightly. Then, with the triangle flat against the table, begin at the base and roll it into a tight croissant shape. Repeat this process for all three triangles.
  • Final rise: Transfer your croissant donuts to a lined baking sheet. I like to cut individual squares of parchment paper so it’s easier to drop them in the frying oil later. Loosely cover the croissant donuts and let rise until they double in size and are puffy (2 - 5 hours) at room temperature. If you have an oven or countertop oven with a proof setting, or a proofing box, you can proof at 90 degrees for one to two hours.
  • Fry the croissant donuts: Pour the frying oil into a heavy-bottomed pot or Dutch oven and heat to 375F (about fifteen to 20 minutes). Once the oil reaches temp, carefully add the croissant donuts to the oil, two to three at a time depending on the size of your pot. Cook for 1 minute on each side until deep golden brown on both sides. Transfer the cooked donuts to a rack and leave to cool.
  • Toss in sugar: Pour the granulated sugar into a large bowl. Toss the donuts in the sugar on all sides until evenly coated.
  • Pipe the croissant donuts: Once fully cooled, use a chopstick or skewer to poke a hole in the bottom of the croissant donut, approximately ¾ of the way inside. Gently round the chopstick to form a hole. Use a piping bag to pipe the pastry cream until it’s two-thirds of the way full. Next, use a separate piping bag to pipe the raspberry jam until it reaches the brim. Top off the hole with more pastry cream if desired.
  • Serve and Enjoy!

Vanilla Custard Filling

  • Heat the milk: Pour 1.5 cups (375g) of the milk into a saucepan, and heat over medium heat to bring it to a simmer. Don’t bring it to a full boil.
    375g (1.5 cups) milk
  • Whisk the remaining ingredients: In a separate bowl, add the egg yolks, sugar, cornstarch, remaining milk, and salt and whisk together.
    125g (½ cup) milk, 67g (⅓ cups) granulated sugar, 40g (4 Tbsp) cornstarch, 2 large eggs, seeds of 1 vanilla bean or 2 tsp vanilla extract, ¼ tsp salt
  • Pour in the milk: Once the milk reaches a simmer, remove it from the heat. Slowly pour the steaming hot milk onto the mixture in the bowl, whisking constantly to temper the eggs. Pour the mixture back into the saucepan.
  • Heat the mixture: Return the saucepan to the stove and heat over medium-high heat, whisking constantly until the mixture begins to thicken and bubbles form. Lower the heat and cook for another 1-2 minutes then remove from the heat.
  • Cover the pastry cream: Allow the custard to cool for a few minutes, then place plastic wrap directly on top to prevent a skin from forming. Refrigerate for at least 3 hours before using.
  • Add to a piping bag: Pour the finished custard into a piping bag and use it for your croissants!