Description
These flaky, naturally leavened croissant-style donuts are filled or glazed with bright raspberry flavor and fried to golden perfection—no commercial yeast required.
Ingredients
Scale
- 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)
- 150g cold unsalted butter (for lamination)
- Extra flour (for dusting)
- 100g raspberry jam or crushed raspberries
- 50g 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.
Nutrition
- Serving Size: 1 donut
- Calories: 290
- Sugar: 10g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
Keywords: sourdough, croissant, donuts, raspberry, laminated, cronut