Imagine the buttery flakiness of a croissant, the airy texture of sourdough, and the indulgence of a raspberry-glazed donut—all in one bite. That’s exactly what you get with raspberry croissant sourdough donuts. These stunning treats are naturally fermented, delightfully crispy on the outside, and filled or glazed with tangy-sweet raspberry flavor.

They might sound bakery-level fancy, but you can make them at home, without commercial yeast. These donuts are built on layers of sourdough croissant dough, laminated with real butter, and fried to golden perfection. Then comes the best part: the filling and frosting. Love laminated doughs? You’ll also enjoy our flaky Sourdough Croissant Bread.

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What Are Raspberry Croissant Sourdough Donuts?

This hybrid bake is part cronut, part sourdough, and 100% handmade. Instead of a yeast-based croissant or standard donut dough, these treats use naturally fermented croissant dough. The result is:

• Flaky and layered: Like a croissant, with visible buttery folds.
• Lightly tangy: Thanks to wild yeast fermentation.
• Crispy outside, soft inside: Especially when fresh from the fryer.
• Raspberry-rich: Glazed or filled for maximum berry flavor.

Ingredients You’ll Need for Raspberry Croissant Sourdough Donuts

For the Sourdough Croissant Dough

• 100g active sourdough starter (fed and bubbly)
• 375g bread flour
• 50g sugar
• 200g cold milk
• 1 large egg
• 8g salt
• 1 tsp vanilla extract (optional)

For the Lamination

• 150g cold, unsalted butter (shaped into a flat block)
• Extra flour for dusting

For the Raspberry Glaze or Filling

• 100g raspberry jam or crushed raspberries
• 50g powdered sugar
• 1–2 tsp lemon juice
• Optional: 50g mascarpone or cream cheese for creamy filling

Want a savory-sweet contrast? Our blackberry sourdough bagels offer a tangy alternative.

Raspberry Croissant Sourdough Donuts

Julie

These flaky, naturally leavened croissant-style donuts are filled or glazed with bright raspberry flavor and fried to golden perfection—no commercial yeast required.

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Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 3 days d

Course Pastry

Cuisine Artisan

Servings 12 donuts

Calories 290 kcal

Ingredients

  

• 100 g active sourdough starter fed and bubbly
• 375 g bread flour
• 50 g sugar
• 200 g cold milk
• 1 large egg
• 8 g salt
• 1 tsp vanilla extract optional
• 150 g cold unsalted butter for lamination
• Extra flour for dusting
• 100 g raspberry jam or crushed raspberries
• 50 g powdered sugar
• 1 –2 tsp lemon juice
• Optional: 50g mascarpone or cream cheese

Instructions

 

• Mix flour, sugar, milk, egg, starter, salt, and vanilla. Knead lightly, cover, and bulk ferment for 4–5 hours with one stretch-and-fold halfway. Refrigerate overnight.
• Flatten butter between parchment into a 6-inch square. Roll dough into a 10-inch square, place butter in center, and fold over like an envelope.
• Roll into rectangle, fold into thirds. Chill 30–40 minutes. Repeat for 3 total folds, chilling between each. Wrap and refrigerate overnight.
• Roll to ½-inch thick. Cut into donut shapes. Place on trays and proof at room temp for 3–4 hours until puffy.
• Heat oil to 325–340°F (163–171°C). Fry 2–3 minutes per side. Drain on paper towels.
• Whisk glaze ingredients and dip warm donuts or drizzle. For filling, blend mascarpone and jam, then pipe into cooled donuts.

Notes

Keep butter and dough cold between folds. Use sharp cutters and proof fully before frying. Glaze or fill once donuts are cooled for best results.

Keyword croissant, cronut, donuts, laminated, raspberry, sourdough

How to Make Raspberry Croissant Sourdough Donuts

Day 1 – Make & Ferment the Dough

1. In a large bowl, mix the bread flour, sugar, milk, egg, sourdough starter, salt, and vanilla (if using).
2. Knead until just combined—no need for a windowpane test yet. The dough will smooth out during lamination.
3. Cover and let bulk ferment at room temperature for 4–5 hours, performing one set of stretch-and-fold halfway through.
4. Wrap the dough tightly and refrigerate overnight (8–12 hours) to develop flavor and facilitate easier lamination.

Day 2 – Laminate & Fold

1. Place the cold butter block between two sheets of parchment paper and pound it flat into a 6-inch square.
2. Roll the chilled dough into a 10-inch square. Place the butter in the center and fold the dough over it like an envelope.
3. Roll out the dough gently into a rectangle, then fold into thirds like a letter (first fold). Chill for 30–40 minutes.
4. Repeat the roll and fold process two more times, chilling between each turn. You should have 3 total folds.
5. After the final fold, wrap the dough tightly and refrigerate overnight again.

Day 3 – Cut, Proof & Fry

1. Roll the laminated dough to ½-inch thickness. Use a round cutter (3–4 inches) to cut donut shapes. Use a small cutter for the center if making classic donut rings.
2. Place on parchment-lined trays, cover lightly, and let proof at room temperature until puffy—about 3–4 hours.
3. Heat neutral oil (canola, sunflower) to 325–340°F (163–171°C). Fry donuts 2–3 at a time until golden on each side, 2–3 minutes per side.
4. Drain on a wire rack lined with paper towels.

These donuts pair perfectly with a drizzle or a filled center. For a richer dough variation, try our buttery sourdough brioche buns.

Filling and Glazing Ideas Raspberry Croissant Sourdough Donuts

Raspberry Glaze

• Whisk together 100g raspberry jam, 50g powdered sugar, and 1–2 tsp lemon juice until smooth.
• Dip warm donuts into glaze or drizzle generously over the top.

Mascarpone Raspberry Filling

• Combine 50g softened mascarpone or cream cheese with 1–2 tbsp raspberry jam and a pinch of lemon zest.
• Use a piping bag to fill the donuts once they are cooled.

Classic Powdered Finish

• Roll still-warm donuts in vanilla or raspberry-scented powdered sugar for a bakery-style look.

Tips for Successful Raspberry Croissant Donuts

• Keep butter cold: Chill dough and butter between folds to preserve layers.
• Don’t skip overnight rest: It boosts both flavor and laminating structure.
• Monitor oil temp: Too hot and the layers burn, too cold and they soak up oil.
• Proof fully: Under-proofed donuts won’t puff properly during frying.
• Use a sharp cutter: Clean cuts help layers rise more dramatically.

Looking for a swirl-forward treat instead? Check out our Chocolate-marbled sourdough—rich, vibrant, and equally show-stopping.

Flavor Variations Of Raspberry Croissant Sourdough Donuts

• Lemon Curd Croissant Donuts: Swap raspberry for homemade or store-bought lemon curd.
• Chocolate Raspberry: Fill with raspberry jam and drizzle with melted dark chocolate.
• Almond-Raspberry: Top glazed donuts with toasted sliced almonds and a hint of almond extract in the glaze.

If you love this recipe, try another enriched sourdough recipe like my Chocolate Chip Sourdough Bagels or make my Banana Bread Bagel with Cinnamon Crunch that is based on this recipe!

Storage and Reheating Raspberry Croissant Sourdough Donuts

How to Store

• Best enjoyed the day they’re fried, especially when still warm.
• Store unfilled donuts in an airtight container at room temperature for up to 2 days.
• Filled or glazed donuts should be stored in the fridge and eaten within 2 days for the best texture.

How to Reheat

• Preheat oven to 300°F (150°C).
• Warm donuts on a baking sheet for 5–7 minutes—this crisps the outside without drying the layers.
• Avoid microwaving, as it can make the layers rubbery.

Read our article How to Make Banana Bread Cinnamon Crunch Bagels

FAQs Raspberry Croissant Sourdough Donuts

Bakery-Level Donuts, Naturally Fermented

Raspberry croissant sourdough donuts are the ultimate mashup: flaky like a croissant, flavorful like sourdough, and indulgent like your favorite berry-filled pastry. They’re made with care, patience, and just a few ingredients—but the result is pure magic.

If you’re into handmade, naturally fermented bakes with a twist, these are a must-try. Then take it further with our Sourdough Discard Bagels or blackberry sourdough bagels, because your starter deserves a little adventure.