Air Fryer Homemade Croissants (Printable version)
Flaky, buttery croissants made effortlessly in the air fryer for breakfast or brunch.
# Ingredient List:
→ Dough
01 - 2 cups all-purpose flour, plus extra for dusting
02 - 1/4 cup granulated sugar
03 - 1 tsp salt
04 - 1 packet (7 g) active dry yeast
05 - 1/2 cup warm milk (110°F)
06 - 2 tbsp unsalted butter, melted
07 - 1 large egg
→ Butter Block
08 - 3/4 cup unsalted butter, cold
→ For Brushing
09 - 1 egg, beaten for egg wash
# How to Make It:
01 - Dissolve yeast in warm milk with 1 tsp sugar. Let stand 5 minutes until foamy.
02 - Mix flour, remaining sugar, and salt in a large bowl. Add melted butter, egg, and yeast mixture. Stir until combined, then knead 5-8 minutes until smooth. Form into a ball, cover, and refrigerate 1 hour.
03 - Place cold butter between parchment paper sheets. Pound and roll into a 6x6 inch square. Refrigerate until firm.
04 - Roll dough on floured surface into 12x12 inch square. Place butter block in center and fold dough over butter, sealing edges completely.
05 - Roll into 16x8 inch rectangle. Fold into thirds like a letter. Rotate 90°, roll, and fold again. Wrap and refrigerate 30 minutes.
06 - Repeat rolling and folding process. Refrigerate another 30 minutes.
07 - Roll dough into 16x10 inch rectangle. Cut into 8 triangles. Roll each triangle from wide end to tip. Place on parchment-lined tray, cover, and let rise 1-2 hours until puffy.
08 - Preheat air fryer to 320°F. Brush croissants with egg wash. Place 2-4 croissants in basket without overcrowding. Air fry 8-10 minutes until golden and cooked through. Repeat with remaining croissants.
09 - Cool slightly before serving warm.
# Expert Suggestions:
01 -
- You get bakery style results with half the effort and zero oven preheating drama
- The air fryer creates impossibly crisp exteriors while keeping centers tender and melty
02 -
- If your butter starts melting into the dough while rolling, stop immediately and chill everything for 15 minutes
- The air fryer creates a more intense exterior than baking, so watch closely after 8 minutes to prevent over browning
03 -
- Work quickly when the dough is out of the fridge, warm butter means fewer flaky layers
- Use a sharp knife or pizza cutter to cut triangles, dragging will crush the delicate layers you have created