These Raspberry Croissant Sourdough Donuts combine a flaky, layered crumb reminiscent of a croissant with the tangy depth of sourdough and a surprise burst of raspberry jam in every bite. Coated in a bright lemon glaze that crackles, these treats are perfect for elevating your weekend breakfast or brunch game—trust me, one bite and you’ll be hooked!
Key Ingredients
Before we roll up our sleeves and get to frying, let’s gather the essentials for these unforgettable donuts:
- 1 cup sourdough starter discard: Brings natural leavening and a tangy complexity.
- 2 cups all purpose flour: Provides structure and that soft, tender crumb.
- 1/4 cup granulated sugar: Adds just the right touch of sweetness to the dough.
- 1 teaspoon instant yeast: Gives an extra lift for light, airy layers.
- 1/2 cup whole milk (warm): Hydrates the dough and helps activate the yeast.
- 1 egg: Binds ingredients and contributes to a rich, golden interior.
- 1 teaspoon salt: Balances sweetness and strengthens the dough’s gluten.
- 1/4 cup unsalted butter (melted): Infuses richness and helps create flaky layers.
- 1 teaspoon vanilla extract: Enhances the flavor with a warm, sweet aroma.
- 1 cup raspberry jam: The gooey, fruit-forward filling that steals the show.
- 2 quarts vegetable oil: For frying to a perfect, golden-brown finish.
- 1 cup powdered sugar: Forms the base of our silky lemon glaze.
- 2 tablespoons milk: Thins the glaze to a smooth dipping consistency.
- 1/2 teaspoon lemon juice: Brightens the glaze with a zesty pop.
How To Make Raspberry Croissant Sourdough Donuts
These donuts come together in a few key stages: mixing a pliable, tangy dough, shaping and proofing, frying to a golden crisp, then filling and glazing. With some patience and a trusty thermometer, you’ll get pillowy layers and that signature croissant-like flakiness.
1. In a bowl whisk together sourdough starter discard, warm milk, egg, granulated sugar, and instant yeast until the mixture is smooth and well combined.
2. Add all purpose flour and salt, then stir until a shaggy dough forms and there are no dry patches.
3. Mix in melted butter and vanilla extract, then transfer to a lightly floured surface and knead until the dough becomes smooth and elastic, about 8–10 minutes.
4. Cover the dough and let rise at room temperature until doubled in size (about 3 hours), or refrigerate overnight for an extra tangy flavor.
5. On a lightly floured surface, roll the dough to a thickness of 1/2 inch and use a donut cutter to cut out donut shapes, reserving scraps for re-rolling.
6. Place the cut donuts on a parchment-lined tray, cover, and proof until puffy (about 1 hour), so they fry up light and airy.
7. Heat vegetable oil in a deep pot to 350°F and carefully fry the donuts in batches until golden brown, about 1 minute per side, turning once.
8. Use a slotted spoon to transfer the fried donuts to a paper towel–lined tray to drain any excess oil.
9. Fit a piping bag with a small round tip, fill with raspberry jam, then inject about a tablespoon of jam into the side of each donut, listening for that slight resistance.
10. In a bowl whisk powdered sugar, milk, and lemon juice until smooth. Dip the tops of the filled donuts into the glaze and let them set on a wire rack for the perfect crackle.
Serving Suggestions
These Raspberry Croissant Sourdough Donuts aren’t just for breakfast—they’re a celebration in every bite. Whether you’re hosting brunch or treating yourself, here are four fun ways to plate them:
- Dust with extra powdered sugar: Lightly sift over cooled donuts for a bakery-style finish.
- Pair with a latte or cappuccino: The creamy coffee complements the tart raspberry and lemon notes.
- Serve alongside fresh berries: A handful of raspberries and strawberries brightens the platter.
- Top with mint leaves: A sprig of fresh mint adds a pop of color and a hint of herbal freshness.
Tips For Perfect Raspberry Croissant Sourdough Donuts
Getting these donuts just right takes a little technique and some friendly tricks. Here’s how to nail every step:
- Use active sourdough discard for best rise and flavor.
- Maintain oil temperature to prevent greasy or undercooked centers.
- Overnight refrigeration develops deeper sourdough tang in the dough.
- For a citrus twist add a teaspoon of orange zest to the glaze.
How To Store It
Storing these delicate, jam-filled donuts properly will keep them tasting fresh and moist for as long as possible. Here’s how to maintain that flaky interior and glossy glaze:
- Room-temperature in an airtight container: Store donuts at room temp for up to 24 hours to preserve crisp edges and a soft center.
- Refrigeration for up to 2 days: Place in a sealed container to keep the jam from fermenting; bring to room temperature before serving.
- Freeze for longer storage: Flash-freeze donuts on a tray, then transfer to a freezer bag for up to 1 month; thaw overnight in the fridge.
- Revive with a quick reheat: Warm in a 300°F oven for 5 minutes or microwave for 10 seconds to refresh the glaze and dough.
Frequently Asked Questions
Here are some quick answers to common questions about making and enjoying these donuts:
- How long does it take to prepare and finish these Raspberry Croissant Sourdough Donuts?
From mixing the dough to glazing the finished donuts you should allow about 5 hours if you’re proofing at room temperature: 30 minutes to combine and knead, 3 hours for the first rise, 1 hour for shaping and proofing, plus about 30 minutes for frying, filling, and glazing. If you refrigerate overnight, plan for 30 minutes the next day to bring dough to room temperature, shape, proof, and fry.
- Why is it important to use active sourdough starter discard, and how does it affect flavor and rise?
Active discard contains live yeast and bacteria that contribute natural leavening and a characteristic tang. Using discard straight from a recent feed ensures the dough doubles reliably in about 3 hours at room temperature. If your discard is weak or inactive, the dough may underperform and yield dense donuts, so refresh your starter at least 4–6 hours before incorporating.
- How can I maintain the correct oil temperature while frying to avoid greasy or undercooked donuts?
Use a reliable thermometer and heat the oil to a steady 350°F before adding donuts. Fry in small batches to prevent the temperature from dropping below 330°F; adjust the burner up or down to keep it between 350°F and 360°F. Let the oil return to temperature between batches. Oil that’s too cool soaks in during frying, while oil that’s too hot browns the exterior before the center cooks.
- Can I refrigerate the dough overnight for more flavor, and what adjustments are needed?
Yes. After kneading, place the dough in a lightly oiled bowl, cover tightly, and refrigerate for 8–12 hours. The dough will develop a deeper sourdough tang. When ready, remove it and let it sit at room temperature for 30–45 minutes before rolling to ½-inch thickness and cutting shapes. Extended chill slows proofing, so allow 1½ hours of room-temperature proofing instead of 1 hour.
- How do I know when the donuts are properly fried and fully cooked inside?
Each side should turn a deep golden brown in about 1 minute at 350°F. Use a slotted spoon to gently lift and tap the donut; it should feel light and springy. If you’re unsure, insert an instant-read thermometer into a donut’s center—it should register at least 190°F. Drain on paper towels immediately to prevent carryover frying.
- What’s the best technique to inject the raspberry jam without tearing the donuts?
Use a piping bag fitted with a small round tip and ensure the jam is warm enough to flow easily but not hot. Hold the donut steady on a flat surface, insert the tip about halfway through the edge, and apply gentle, even pressure. Inject roughly a tablespoon until you feel slight resistance, then withdraw the tip slowly to avoid creating a large hole.
- How can I make the glaze smooth, flavorful, and easy to dip?
Whisk the powdered sugar, milk, and lemon juice until fully lump-free. Start with 1 tablespoon of milk and add more a few drops at a time until the glaze coats the back of a spoon. The lemon juice brightens the sweetness and ensures the glaze sets with a slight sheen. Dip the donut tops immediately and let them rest on a wire rack for 10–15 minutes to form a smooth shell.
What Makes This Special
These Raspberry Croissant Sourdough Donuts hit all the right notes—flaky layers, tangy sourdough bite, fruity jam center, and a shiny lemon glaze that cracks delightfully. They’re a fun twist on classic donuts and croissants rolled into one, begging to be printed and stashed in your recipe binder. Give them a whirl this weekend, and let me know how they turned out or if you need a hand tweaking the process!
Raspberry Croissant Sourdough Donuts
Description
These airy sourdough donuts pack a tender, layered crumb reminiscent of croissants. Each golden ring hides a sweet-tart raspberry jam core and shines under a bright lemon glaze that crackles with every bite.
Ingredients
Instructions
-
In a bowl whisk together sourdough starter discard warm milk egg granulated sugar and instant yeast until smooth.
-
Add all purpose flour and salt stir until a shaggy dough forms.
-
Mix in melted butter and vanilla extract then knead on a lightly floured surface until the dough is smooth and elastic.
-
Cover the dough and let rise at room temperature until doubled in size about 3 hours or refrigerate overnight for a tangier flavor.
-
On a lightly floured surface roll the dough to a thickness of 1/2 inch and cut out donuts with a donut cutter.
-
Place the cut donuts on a parchment-lined tray cover and let proof until puffy about 1 hour.
-
Heat vegetable oil in a deep pot to 350°F and carefully fry the donuts in batches until golden brown about 1 minute per side.
-
Use a slotted spoon to transfer the fried donuts to a paper towel-lined tray to drain excess oil.
-
Fit a piping bag with a small round tip and fill with raspberry jam then inject about a tablespoon of jam into the side of each donut.
-
In a bowl whisk powdered sugar milk and lemon juice until smooth then dip the tops of the filled donuts into the glaze and let set on a wire rack.
Note
- Use active sourdough discard for best rise and flavor.
- Maintain oil temperature to prevent greasy or undercooked centers.
- Overnight refrigeration develops deeper sourdough tang in the dough.
- For a citrus twist add a teaspoon of orange zest to the glaze.
