Sourdough Croissant Doughnuts (aka Sourdough Cronuts!)

Last updated on February 24th, 2025

What happens when you combine the buttery layers of a croissant with the light, airy texture of a doughnut? Magic. Enter Sourdough Croissant Doughnuts, a decadent treat that’s as fun to make as it is to eat. These golden, flaky rounds are a combination of two beloved pastries, taken to new heights by the tangy depth of sourdough. With their crisp, caramelized exterior and melt-in-your-mouth layers, these doughnuts are such an amazing indulgence. Ready to roll, fold, and fry your way to pastry heaven? Let’s get started!

Table of Contents

• About Sourdough Cronuts
• Understanding Your Starter
• Ingredients
• Equipment Needed
• Making Sourdough Cronuts
• Note Down These Tips
• For Those "Oh No!" Moments: Troubleshooting Guide
• Make it Your Own!
• How to Serve
• Tips for Storage and Making Ahead
• Working With Different Flours
• Filling Your Cronuts
• A Delicious Hybrid Bread!

About Sourdough Cronuts

First, let’s talk about why these aren’t just your average cronuts.

Traditional cronuts use commercial yeast, which gets the job done but misses an opportunity for deeper flavor development. By using a sourdough starter, we’re not only creating a more complex flavor profile, but we’re also making these pastries more digestible (thanks to the fermentation process).

The wild yeasts and bacteria in your sourdough starter work together to break down the flour’s proteins and starches, creating new flavor compounds along the way. This results in a subtle tang that perfectly complements the richness of the butter and the sweetness of the sugar coating.

Plus, the longer fermentation time allows for better gluten development, which helps create those distinctive, separate layers we’re looking for in a cronut.

What also makes these sourdough cronuts special is the combination of fermentation and lamination. The sourdough starter not only provides leavening but also develops complex flavors through fermentation. Meanwhile, the lamination process creates distinct layers of dough and butter that, when fried, become incredibly flaky and crisp.

Understanding Your Starter

The success of your sourdough cronuts begins with your starter.

For this recipe, you’ll want a starter that’s:

• At peak activity (usually 4-6 hours after feeding)
• Passes the float test (a small amount floats in water)
• Has been fed consistently for at least a week
• Doubles reliably within 4-8 hours of feeding

If your starter is sluggish, spend a few days feeding it twice daily at room temperature before attempting this recipe. The strength of your starter will directly impact the flavor and texture of your cronuts.

Ingredients

For the Dough

• 500g bread flour (13% protein content)
• 200g active sourdough starter (100% hydration)
• 60g granulated sugar
• 10g salt
• 250g whole milk, cold
• 2 large eggs
• 1 tsp vanilla extract

For Lamination

• 300g European-style butter (at least 82% fat content)

For Frying

• 2L neutral oil (canola or vegetable)

For Finishing

• 200g granulated sugar (for coating)
• Optional: ground cinnamon, cardamom, or vanilla sugar for flavoring

Equipment Needed

• Stand mixer with dough hook
• Rolling pin
• Ruler or measuring tape
• 3.5-inch doughnut cutter (or two round cutters: 3.5-inch and 1-inch)
• Deep frying thermometer
• Heavy-bottomed pot or Dutch oven
• Cooling rack

Making Sourdough Cronuts

Day 1: Making the Dough

1. In a stand mixer bowl, combine flour, starter, sugar, and salt.
2. Add cold milk, eggs, and vanilla extract.
3. Mix with dough hook on low speed for 3 minutes until ingredients are incorporated.
4. Increase to medium speed and knead for 8-10 minutes until dough is smooth and passes the windowpane test.
5. Shape into a rectangle, wrap in plastic, and refrigerate overnight (12-16 hours).

Day 2: Lamination

1. Shape cold butter into an 8×10-inch rectangle between parchment paper. Return to fridge.
2. Roll cold dough into a 12×16-inch rectangle.
3. Place butter rectangle in center of dough, fold sides over like a letter.
4. Roll into a 12×24-inch rectangle, perform a single fold.
5. Wrap and chill 1 hour.
6. Repeat rolling and folding twice more with 1-hour chilling between each fold.
7. After final fold, chill overnight.

Day 3: Shaping and Frying

1. Roll dough to 1/2-inch thickness.
2. Cut doughnuts with cutter, place on parchment-lined sheet.
3. Proof at room temperature 2-3 hours until visibly puffy.
4. Heat oil to 350°F (175°C).
5. Fry 2-3 minutes per side until golden brown.
6. Drain on cooling rack, then roll in sugar while warm.

Note Down These Tips

Temperature Control

• Keep everything cold during lamination
• If butter starts softening, return to fridge immediately
• Use cold milk in dough to prevent butter melting during mixing

Dough Handling

• Don’t force cold dough – let it warm slightly if too stiff
• Dust with minimal flour during rolling
• Keep edges straight during lamination for even layers

Frying

• Maintain oil temperature between 345-355°F
• Don’t overcrowd the pot
• Use chopsticks or wooden skewers for handling
• Test oil with a small dough scrap first

Depth

• Extend the first overnight rest up to 24 hours
• Add a small percentage of rye flour (up to 5%)
• Use cultured butter for extra tang
• Adjust proofing time based on room temperature

For Those “Oh No!” Moments: Troubleshooting Guide

Problem: Butter leaking during lamination

Solution: Return dough to fridge immediately, ensure butter is cold but pliable

Problem: Dough springs back while rolling

Solution: Let rest 10-15 minutes covered at room temperature

Problem: Layers collapse during proofing

Solution: Ensure proper proofing temperature (75-78°F) and humidity

Problem: Doughnuts too dark outside, raw inside

Solution: Lower oil temperature, increase dough thickness

Problem: Humidity

Solution: Cover dough properly to prevent drying. Too dry? Use a spray bottle to mist the air around your dough. Too humid? Run a dehumidifier or air conditioning

Make it Your Own!

Base Variations

Chocolate Dough

• Replace 50g flour with cocoa powder
• Add 30g extra sugar

Whole Grain

• Replace 150g bread flour with whole wheat
• Increase milk by 15g

Spiced

• Add 2 tsp cinnamon
• 1 tsp cardamom
• 1/4 tsp nutmeg

Finishing Options

Classic Sugar Coatings

• Vanilla bean sugar
• Cinnamon sugar
• Coffee sugar (mix instant espresso with sugar)
• Cardamom sugar

Glazes

• Dark chocolate
• Maple bourbon
• Brown butter
• Citrus (orange or lemon)

Fillings

• Vanilla pastry cream
• Dark chocolate ganache
• Fruit preserves
• Lemon curd

How to Serve

Breakfast & Brunch

• Serve warm with coffee or tea
• Create a cronut board with various toppings
• Make mini versions for sharing

Dessert

• Split and fill with ice cream
• Drizzle with warm caramel sauce
• Layer with whipped cream and berries

Special Occasions

• Stack in a tower for celebrations
• Create a DIY topping bar
• Make ahead and reheat briefly

Tips for Storage and Making Ahead

• Best enjoyed same day
• Can be stored at room temperature for 24 hours
• Freeze unglazed up to 1 month
• Reheat frozen cronuts at 350°F for 5 minutes
• Cut dough can be frozen before proofing for up to 2 weeks

Working With Different Flours

This recipe calls for bread flour, though you can experiment with different flour, but check out these effects to the final bread:

All-Purpose Flour

• Reduces protein content
• Creates more tender layers
• May need less liquid
• Best for softer, cake-like texture

High-Protein Bread Flour (14%+)

• Creates stronger layers
• Requires more liquid
• Results in chewier texture
• Better structure retention

Whole Grain Additions

• Max 20% whole wheat
• Reduce hydration slightly
• Shorter shelf life
• Nuttier flavor profile

Filling Your Cronuts

Cronuts are often filled after frying, but you can also incorporate fillings during the shaping process:

Pre-Filling Method

• Roll dough slightly thicker
• Place filling before final fold
• Seal edges carefully
• Reduce proof time slightly

Post-Frying Filling

• Let cool completely
• Use piping bag with bismarck tip
• Fill from 3-4 points
• Watch filling temperature

Popular fillings to start with:

• Lemon curd with fresh thyme
• Dark chocolate ganache with orange zest
• Vanilla bean custard with berry compote
• Salted caramel with toasted nuts

A Delicious Hybrid Bread!

So, last few notes about this recipe:

• Don’t rush the lamination or proofing processes – these develop those beautiful layers and complex flavors.
• While the process spans three days, most of that time is hands-off, and the result is well worth the wait.
• These cronuts are particularly special because the sourdough adds a depth of flavor you can’t get with commercial yeast, while also making them more digestible.

Practice makes perfect with laminated doughs. Don’t be discouraged if your first batch isn’t picture-perfect – they’ll still be delicious! The joy of making these at home is that you can customize them to your taste and enjoy them at their absolute freshest.

Savor every flaky, golden bite—you’ve earned it! And don’t forget to share the joy (and maybe the recipe) with friends and family.

Related posts:

• Sourdough Pumpkin Donuts
• Baked Sourdough Donuts
• Sourdough Glazed Donuts

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