Easy Air Fryer Homemade Croissant (Printable version)

Flaky, buttery croissants with golden layers made effortlessly in your air fryer for a perfect breakfast treat.

# 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 cold unsalted butter

→ Egg Wash

09 - 1 egg, beaten

# Directions:

01 - Dissolve yeast in warm milk with 1 tsp sugar. Let stand 5 minutes until foamy.
02 - Combine flour, remaining sugar, and salt. Add melted butter, egg, and yeast mixture. Knead 5-8 minutes until smooth. Form into ball, cover, and refrigerate 1 hour.
03 - Pound cold butter between parchment into 6x6 inch square. Refrigerate until firm.
04 - Roll dough into 12x12 inch square. Center butter block and fold dough over, sealing edges.
05 - Roll into 16x8 inch rectangle. Fold into thirds. Rotate 90°, roll, and fold again. Refrigerate 30 minutes.
06 - Repeat rolling and folding process. Refrigerate 30 minutes.
07 - Roll dough into 16x10 inch rectangle. Cut 8 triangles. Roll from wide end to tip. Place on parchment-lined tray.
08 - Cover and let rise in warm place 1-2 hours until puffy.
09 - Preheat air fryer to 320°F. Brush with egg wash. Cook 2-4 croissants 8-10 minutes until golden. Repeat.

# Expert Tips:

01 -
  • The air fryer creates that shatteringly crispy exterior without the unpredictability of a hot oven
  • You get bakery worthy results with surprisingly little hands on effort
  • Fresh warm croissants on a random Tuesday feel like absolute magic
02 -
  • If the butter starts melting into the dough while rolling, stop immediately and refrigerate
  • The air fryer temperature is lower than oven temps for a reason—too hot and the outside burns before the inside cooks
  • Underproofed croissants will be dense while overproofed ones lose their shape in the heat
03 -
  • Freeze the shaped croissants before proofing and bake straight from frozen, just add five extra minutes
  • A light dusting of flour on your rolling pin prevents sticking without toughening the dough

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