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
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
In a stand mixer bowl, combine flour, starter, sugar, and salt.
Add cold milk, eggs, and vanilla extract.
Mix with dough hook on low speed for 3 minutes until ingredients are incorporated.
Increase to medium speed and knead for 8-10 minutes until dough is smooth and passes the windowpane test.
Shape into a rectangle, wrap in plastic, and refrigerate overnight (12-16 hours).
Day 2: Lamination
Shape cold butter into an 8×10-inch rectangle between parchment paper. Return to fridge.
Roll cold dough into a 12×16-inch rectangle.
Place butter rectangle in center of dough, fold sides over like a letter.
Roll into a 12×24-inch rectangle, perform a single fold.
Wrap and chill 1 hour.
Repeat rolling and folding twice more with 1-hour chilling between each fold.
After final fold, chill overnight.
Day 3: Shaping and Frying
Roll dough to 1/2-inch thickness.
Cut doughnuts with cutter, place on parchment-lined sheet.
Proof at room temperature 2-3 hours until visibly puffy.
Heat oil to 350°F (175°C).
Fry 2-3 minutes per side until golden brown.
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
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.
