1-Getting started with Raspberry Croissant Sourdough Donuts: begins with prepping your ingredients and following a clear sequence. First, puree the raspberries and keep their juices for the dough, as this adds natural sweetness and color. In a mixer, combine 500 g all-purpose flour, 110 g whole milk, 100 g active sourdough starter, 120 g pureed raspberries with juices, 2 large eggs, 55 g granulated sugar, 9 g salt, and any optional items like freeze-dried raspberry powder, mixing on low until everything blends smoothly.

2-Next: add 85 g softened butter and keep mixing until the dough becomes smooth and elastic; if it’s too sticky, add a bit more flour. Transfer the dough to a greased bowl and let it rise for 4-6 hours, doing stretch and folds every 30 minutes for the first three sets until it doubles in size. This step is crucial for developing the tangy flavor of sourdough donuts. After rising, refrigerate the dough overnight for 8-12 hours to enhance its elasticity and make shaping easier.

3-Once chilled: roll the dough into a 24×14 inch rectangle about 1/4 to 1/3 inch thick and freeze it for an hour to firm up. Cut the dough into rectangles and then triangles, rolling each into croissant shapes for that classic look. Proof these shaped donuts until they’re puffed and doubled, which takes 2-5 hours at room temperature or 1-2 hours at 90°F. Heat your frying oil to 375°F and fry the donuts for 1 minute per side until golden brown, then cool them on a rack.

4-After cooling, coat the donuts in 200 g granulated sugar for a sweet finish. For the filling, prepare the vanilla bean custard by heating 500 g whole milk, then whisk together 2 large egg yolks, 67 g granulated sugar, 40 g cornstarch, 1/4 teaspoon salt, and vanilla bean seeds or extract. Temper the eggs with the hot milk, cook until thickened, cool, and refrigerate. Finally, pipe the custard and 200 g raspberry jam into the cooled donuts and serve fresh, perhaps with coffee for a delightful pairing.