These Blueberry Lemon Croissant Donuts are a playful twist on a classic favorite! Flaky croissant-style layers meet fluffy donut dough, then get swirled with a tart blueberry purée, creamy filling, and a final roll in lemony sugar. They’re the kind of treat that looks fancy but feels fun—and tastes even better.
Ingredients Needed:
Donut & Filling:
- 1 portion Donut Dough (from Turkuaz Kitchen cookbook)
- 1 portion Pastry Cream (from Turkuaz Kitchen cookbook)
For the Blueberry Purée:
- 2 cups fresh blueberries
- ⅓ cup granulated sugar
- 1 tsp lemon zest
- 1 tsp lemon juice
For Finishing:
- 6–8 cups neutral oil (for frying)
- ¾ cup granulated sugar
- 1 tsp lemon zest
How To Make Blueberry Lemon Croissant Donuts
- Prepare the Dough: Follow the full Donut Dough recipe as instructed in the cookbook. Chill the dough in the fridge as directed.
- Make the Pastry Cream: Prepare the Pastry Cream and keep it chilled until ready to use.
- Shape the Donuts: Lightly flour your work surface. Divide the chilled dough into two equal pieces. Roll one piece into a 12×16-inch rectangle and cut into 7–8 triangles. Roll each triangle into a croissant shape, then gently flatten each one with your hand. Repeat with the second half of the dough. Place shaped donuts on a parchment-lined baking sheet. Let them proof for 1 to 1 hour 15 minutes (or 45 minutes if the dough wasn’t refrigerated overnight), until nearly doubled in size.
- Make the Blueberry Purée: In a saucepan, combine blueberries, sugar, lemon zest, and lemon juice. Bring to a boil while stirring, then mash the berries. Simmer on medium-low for 15–22 minutes, until thick and jammy. Cool to room temperature.
- Fry the Donuts: Heat oil in a medium pot to 340–350°F (170–175°C). Fry 3–4 donuts at a time for 3–4 minutes, until deep golden brown and the internal temp reaches 185–190°F (85–88°C). Drain on a wire rack or paper towel.
- Coat & Fill: In a shallow dish, mix ¾ cup sugar with 1 tsp lemon zest. Roll warm donuts in the lemon sugar. Once cool enough, fill each donut with the pastry cream and blueberry purée using a piping bag or small spoon.
Recipe Tips:
- Use a thermometer for frying – The oil temperature must stay between 340–350°F. Too hot, and the outside burns while the inside stays raw.
- Don’t skip chilling the dough – Cold dough is easier to shape and holds the croissant layers better during frying.
- Shape croissants evenly – Roll the triangles gently and evenly so they cook at the same speed and puff up nicely.
- Let the donuts proof fully – Don’t rush this step. Under-proofed dough will be dense and heavy instead of light and airy.
- Cool the blueberry purée before filling – Warm purée can melt the pastry cream or make the donuts soggy. Let it cool completely for best texture.
How To Store Blueberry Lemon Croissant Donuts
- Refrigerate: First, let the leftover Blueberry Lemon Croissant Donuts cool until they reach room temperature. Place them in an airtight container and store in the fridge for up to 3 days. For best taste and texture, enjoy them within the first 24 hours.
- Freeze: Let the donuts cool completely, then place them in a freezer-safe container or wrap them tightly. Freeze for up to 1 month. To serve, thaw in the fridge overnight or at room temperature for a few hours. This recipe should not be reheated due to the cream and fruit filling.
FAQ
Can I make the dough ahead of time?
Yes, prepping the dough a day early works great. Chill it overnight after laminating—this actually helps develop better layers and makes shaping easier the next day.
What’s the best way to fill these without making a mess?
A piping bag with a narrow tip gives you the most control, but a small spoon works too—just wiggle it into the center gently and spoon in the filling slowly to avoid splitting the dough.
Can I use frozen blueberries for the purée?
Totally. Thaw them first and drain off any excess liquid so your purée doesn’t end up too watery.
Why are my donuts greasy or heavy after frying?
That usually means the oil wasn’t hot enough, or the dough was under-proofed. Keep the oil at 340–350°F and let the donuts rise fully before frying for that light, flaky texture.
Do I need to use lemon zest in the sugar coating?
It really brightens up the flavor and balances the sweetness, but if you’re out, you can skip it—or sub in orange zest for a twist.
Nutrition Facts
Serving Size: 1 croissant donut (approx. 120–130g)
- Calories: 787 kcal
- Total Fat: 54.7 g
- Saturated Fat: 32.0 g
- Cholesterol: 140 mg
- Sodium: 320 mg
- Potassium: 210 mg
- Total Carbohydrate: 58.8 g
- Dietary Fiber: 2.5 g
- Sugars: 34.0 g
- Protein: 12.5 g
Try More Turkuaz Kitchen Recipes:
- Dubai Chocolate Cheesecake
- Dubai Chocolate Recipe
- Apple Roll Cake Recipe
- Pumpkin Cream Cheese Muffins
Blueberry Lemon Croissant Donuts
Description
Flaky croissant-shaped donuts filled with creamy pastry and tangy blueberry purée, rolled in lemony sugar. A fun and delicious summer treat!
Ingredients
Donut Dough:
Pastry Cream:
Blueberry Purée:
Finishing:
Instructions
- Prepare the Dough: Make the donut dough as instructed in the cookbook. Chill as directed.
- Prepare the Pastry Cream: Follow the recipe for the pastry cream and refrigerate until needed.
- Shape the Donuts: Divide the dough into 2 pieces. Roll each into a 12×16-inch rectangle. Cut into triangles and roll into croissant shapes. Gently flatten each one and place on a lined baking sheet.
- Let Them Rise: Let the shaped donuts rise for 1 to 1 hour 15 minutes, or 45 minutes if the dough wasn’t refrigerated overnight.
- Make the Blueberry Purée: In a saucepan, cook blueberries, sugar, lemon zest, and lemon juice over medium heat. Mash and simmer for 15–22 minutes until thick. Let cool.
- Fry the Donuts: Heat oil to 340–350°F. Fry 3–4 donuts at a time for 3–4 minutes, until golden and cooked through. Drain on paper towels or a wire rack.
- Coat and Fill: Mix lemon zest with sugar in a shallow bowl. Roll the warm donuts in the mixture. Once cool, fill each with pastry cream and blueberry purée.
- Serve: Enjoy fresh with coffee or tea!
Notes
- Due to the croissant shape, the dough is thicker and can be tricky to cook evenly. A thermometer is highly recommended to monitor both oil and internal donut temperature. For best results, fill donuts only after they’ve cooled. These are best enjoyed fresh but can be stored as noted.