Glazed croissants are an easy way to refresh older store-bought croissants and transform them into a sweet, doughnut-like treat.
The grocery store nearest my home sells what they call “croissant donuts.” I suspect these are simply day-old croissants that were briefly deep-fried, dunked in a sweet glaze, and finished with a chocolate drizzle. They’re irresistible. My family has loved them for years, and I’ve bought them from the same supermarket chain at different locations for at least 15 years.
For a while the croissant donuts vanished from the bakery case. I wasn’t sure whether they were selling out quickly or if production had stopped. Then, about a year or two ago, they reappeared. After that my family bought them whenever we saw them, not wanting to risk them disappearing again. Maybe that’s the bakery’s plan all along.
Although those bakery croissant donuts are still available now, I wanted to try making a homemade version. I had a couple of croissants in the freezer, so I crisped and warmed them in the air fryer, whisked together a simple glaze, and dipped the warm croissants into it.
The result was a delicious, doughnut-like treat. It wasn’t identical to the grocery-store version—likely because the croissants themselves were different—but it was delightful. Using croissants from that grocery bakery would probably yield an even closer match.
If you enjoy turning croissants into a dessert or have croissants that are getting stale, this is an easy, dependable way to revive them.
How to Make Glazed Croissants
The simplest method begins with day-old or slightly stale store-bought croissants. Freshly baked croissants will also work—if you use fresh ones, glaze them while they’re warm from the oven.
For stale or refrigerated croissants, crisp the exterior and warm the interior in an air fryer. If you don’t have an air fryer, use a convection oven: place croissants on a wire rack set over a baking sheet and bake until they’re heated and the edges are crisp. While they’re heating, whisk together a quick glaze of powdered sugar, water, and vanilla.
When the croissants come out of the air fryer or oven and are still warm, brush, dip, or drizzle them with the glaze. Set them on a wire rack over a baking sheet to catch drips while the glaze hardens. If you like a chocolate finish, stir a little cocoa powder into any leftover glaze (or use melted chocolate) and drizzle it over the set glaze. Serve warm or at room temperature.
Glazed Croissants Ingredients
- Medium croissants – This recipe is ideal for reviving older croissants, but fresh-baked croissants work too.
- Powdered sugar – Also called confectioners’ or icing sugar. Don’t swap in granulated sugar; it won’t dissolve properly for a smooth glaze.
- Water – Plain drinking water is fine; start with a small amount and add more only to reach the desired glaze consistency.
- Vanilla extract – Adds a subtle flavor. Omit if you prefer a plain-sweet glaze.
- Cocoa powder (optional) – Mix into any leftover glaze to make a thicker chocolate drizzle, or use melted chocolate instead.
Equipment
- Air fryer or convection oven
- Baking sheet
- Wire rack
- Silicone brush (optional)
- Piping bag (optional, for drizzling)
Instructions
- Arrange 4 medium croissants in your air fryer basket or on a wire rack set over a baking sheet if using a convection oven. Air fry or bake at 350°F for about 7 minutes, or until the edges feel crisp and the croissants are heated through.
- While the croissants cook, whisk together 2 cups powdered sugar, 2 tablespoons water, and 1/4 teaspoon vanilla extract in a medium bowl. Adjust water as needed to reach a smooth, dip-friendly glaze.
- When the croissants are done, transfer them immediately to a wire rack over a baking sheet. While still warm, brush, dip, or drizzle each croissant with the glaze, allowing excess to drip onto the baking sheet below. Try to coat all sides for a doughnut-like finish.
- Return the glazed croissants to the wire rack and allow the glaze to set for 5–10 minutes. If you want a chocolate drizzle, stir up to 1 tablespoon cocoa powder into any leftover glaze to thicken it, then pipe or drizzle over the croissants. Melted chocolate works equally well.
- Enjoy the glazed croissants warm or at room temperature.
Nutrition Notes
Nutritional values depend on croissant size and how much glaze you use. The recipe’s nutrition label assumes full use of the glaze and includes the optional chocolate drizzle. If you leave glaze unused, sugar and calorie counts will be lower.
Glazed Croissants
Ingredients
- 4 medium croissants
- 2 cups powdered sugar
- 2 tablespoons water
- 1/4 teaspoon vanilla extract
- 1 tablespoon cocoa powder (optional)
Method
- Place croissants in the air fryer basket or on a wire rack over a baking sheet for the oven. Heat at 350°F for 7 minutes or until warmed and slightly crisp.
- Whisk powdered sugar, water, and vanilla until smooth.
- Brush, dip, or drizzle the warm croissants with the glaze, then place them on a wire rack to set for 5–10 minutes.
- Mix cocoa powder into leftover glaze or use melted chocolate to drizzle over the croissants if desired.
Nutrition
- Calories: 468 kcal
- Carbohydrates: 87 g
- Protein: 5 g
- Fat: 12 g
- Sugar: 65 g
