SUPER SOFT CROISSANTS
There’s nothing quite like the experience of biting into a super soft, buttery croissant—its delicate layers peeling apart, revealing a tender, airy inside. While croissants are known for their classic crisp, flaky texture, this super soft version brings a slightly different twist: a tender, melt-in-your-mouth center with a light, golden exterior.
The best part? You can achieve bakery-quality croissants right in your air fryer! Traditional croissants require long baking times and precise temperature control, but with the air fryer, you get perfectly golden, soft croissants in just minutes.
These croissants are ideal for breakfast, brunch, or a cozy snack with a cup of coffee or tea. Whether you enjoy them plain, filled with chocolate, or spread with jam, they bring a taste of French pastry magic to your home—without the need for a professional oven.
In this recipe, we’ll guide you through step-by-step instructions to master the laminated dough process (the key to those beautiful layers) and share expert tips to ensure your croissants turn out light, fluffy, and incredibly soft every time.
Prep Time: 2 hours 30 minutes (including proofing)
Cook Time: 8-10 minutes
Total Time: ~2 hours 40 minutes
Servings: 8-10 croissants
Ingredients
For the Dough:
2 ½ cups (315g) all-purpose flour
2 tbsp (25g) granulated sugar
1 tsp salt
2 ¼ tsp (7g) active dry yeast (or instant yeast)
¾ cup (180ml) warm milk (about 110°F/43°C)
2 tbsp (30g) unsalted butter, softened
For the Butter Layer:
½ cup (113g) unsalted butter, cold
For the Egg Wash:
1 egg
1 tbsp (15ml) milk
Instructions
Activate the Yeast
In a bowl, mix warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
Make the Dough
In a large bowl, combine flour and salt.
Add yeast mixture and softened butter.
Knead for 8-10 minutes until smooth. (Use a stand mixer with a dough hook for easier kneading.)
Cover and let rise for 1 hour or until doubled in size.
Prepare the Butter Layer
Place cold butter between two parchment sheets.
Roll into a thin rectangle (~6×8 inches) and chill.
Laminate the Dough (Layering Butter)
Roll out the dough into a 12×8-inch rectangle.
Place the butter in the center and fold the dough over it like a book.
Roll it out gently and fold it into thirds.
Chill for 20 minutes.
Repeat rolling and folding two more times, chilling in between.
Shape the Croissants
Roll out the dough into a large ¼-inch thick rectangle.
Cut into long triangles (about 4-inch wide at the base).
Roll each triangle from the base to the tip to form croissants.
Place on a lined tray and cover loosely with a towel.
Let rise for 1 hour (until puffy).
Air Fry the Croissants
Preheat air fryer to 320°F (160°C).
Brush croissants with egg wash (whisked egg + milk).
Arrange in the air fryer, leaving space for expansion.
Bake for 8-10 minutes until golden brown.
Cool & Serve
Let cool for 5-10 minutes before serving.
Enjoy with butter, jam, or your favorite spread!
Tips
Use cold butter to create flaky layers.
Don’t rush the proofing—proper rising ensures soft, airy croissants.
Avoid overcrowding in the air fryer; cook in batches if needed.
Check doneness early—air fryers vary in heat distribution.
Nutrition Facts (Per Croissant)
Calories: ~220
Carbs: 28g
Protein: 4g
Fat: 10g
Sugar: 3g