Easy Air Fryer Homemade Croissants (Printer-Friendly)

Flaky, buttery pastries made effortlessly in the air fryer—perfect for breakfast or brunch.

# What You'll Need:

→ 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 (about 110°F)
06 - 2 tbsp unsalted butter, melted
07 - 1 large egg

→ Butter Block

08 - 3/4 cup unsalted butter, cold

→ Egg Wash

09 - 1 egg, beaten

# How to Make It:

01 - Dissolve yeast in warm milk with 1 tsp of sugar. Let sit for 5 minutes until foamy.
02 - Mix flour, remaining sugar, and salt. Add melted butter, egg, and yeast mixture. Stir until combined, then knead for 5-8 minutes until smooth. Form into a ball, cover, and chill in the fridge for 1 hour.
03 - Place cold butter between two sheets of parchment paper. Pound and roll into a 6x6 inch square. Chill until firm.
04 - On a floured surface, roll dough into a 12x12 inch square. Place butter block at the center and fold the dough over the butter, sealing edges.
05 - Roll out into a 16x8 inch rectangle. Fold into thirds like a letter. Turn 90°, roll, and fold again. Wrap and chill for 30 minutes.
06 - Repeat rolling and folding one more time, then chill for another 30 minutes.
07 - Roll dough into a 16x10 inch rectangle. Cut into 8 triangles. Starting from the wide end, roll each triangle toward the tip to form a croissant.
08 - Place croissants on parchment-lined tray, cover, and let rise in a warm place until puffy (about 1-2 hours).
09 - Preheat air fryer to 320°F. Brush croissants with egg wash.
10 - Place 2-4 croissants in the air fryer basket without overcrowding. Air fry for 8-10 minutes or until golden and cooked through. Repeat with remaining croissants.
11 - Cool slightly before serving.

# Expert Advice:

01 -
  • The air fryer creates this incredible golden crust while keeping the inside impossibly tender, like something you would wait in line for hours at a famous bakery
  • Once you master the folding technique, you will feel like you have unlocked some secret pastry guild knowledge that nobody talks about
02 -
  • If your butter starts melting through the dough at any point, stop everything and put it back in the fridge because cold butter is non-negotiable here
  • The air fryer needs space for air circulation around each croissant, so resist the urge to crowd them even if it means an extra batch
03 -
  • Use a ruler or measuring tape for your dough rectangles because precise folding makes such a difference in the final layers
  • Keep everything cold—your hands, your work surface, your tools—because warmth is the enemy of flaky croissants

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