📖 Instructions

1. In a large mixing bowl, combine the dry ingredients: 2 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon salt, and 1 cup granulated sugar. Whisk until thoroughly combined.
2. In a separate bowl, whisk together 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and 2 tablespoons red food coloring. Make sure there aren't any lumps in the batter. Trust me, this step makes a big differnce!
3. Add the wet ingredients to the dry ingredients and mix with a stand mixer or hand mixer until just combined. Don't overmix. You should see some small lumps; don't worry, they're ok.
4. Once mixed, cover the bowl and let the dough rest at room temperature for about 20 minutes. This allows the gluten to relax, which is key for those flaky layers.
5. While the dough rests, prepare your cream cheese frosting. In a medium bowl, beat together 1 cup (2 sticks) softened unsalted butter, 8 ounces cream cheese (softened), and 3 cups powdered sugar until smooth and creamy. Add 1 teaspoon vanilla extract and mix until fully incorporated. Add a pinch of salt to balance everything perfectly!
6. After the dough has rested, you're ready to form the croissants. I usually like to roll the dough out into a 12x18 inch rectangle.
7. Cut the dough into 12 equal triangles. This requires a little skill. Don't worry if yours aren't perfect—mine never are!
8. Roll each triangle from the wide end to the point, gently stretching the dough as you go. I find curling the tip under helps.
9. Place the rolled croissants on a baking sheet lined with parchment paper. Ensure there's enough space between the pastries for even baking. Leave a little space or you might have a big mess in your oven!
10. Bake in a preheated oven at 375°F (190°C) for 15-18 minutes, or until the croissants are golden brown. Keep an eye on them closely; ovens vary widely. You will get to know your oven over time!
11. Once baked, let the croissants cool completely on a wire rack before frosting. Don't try to frost them while hot; the frosting will melt. I learned this the hard way!
12. Once cooled, generously frost the top of each croissant. You can get creative and add sprinkles or even a drizzle of chocolate sauce! Let the frosting set for a few minutes before serving.
13. Serve and enjoy your beautiful Red Velvet Croissants! They're perfect for a special occasion or simply to treat yourself because you deserve it!