Sponge Croissants

By liliaturcin5

Sponge croissants, also known as soft croissants, are a fluffy and light variation of the famous French croissant. The dough is prepared with flour, milk, sugar, yeast and butter, and is rolled in multiple layers to obtain the characteristic crescent shape.


  • 200ml milk
  • 50g of sugar
  • 10g brewer’s yeast
  • 1 egg
  • 400g all-purpose flour
  • 50g of butter
  • Apple + Cinnamon
  • Milk
  • Icing sugar


  1. In a bowl, add the lukewarm milk, sugar, yeast, egg and mix. Add the flour little by little and mix until well blended.
  2. Knead the dough for some time and add the butter and continue kneading until smooth. Cover the top and let the dough rest for 2 hours in a warm place.
  3. When the time is up, transfer the dough to the workbench. Stretch the dough and divide it into 9 pieces and make balls.
  4. Thin one side of the ball with your hands and stretch it with a roller.
  5. Add apple and cinnamon on one side and spread to form a crescent.
  6. Transfer the croissants to a baking sheet and let them rest for 20 minutes.
  7. Brush the croissants with milk and bake in the oven at 180°C/356°F for 15 minutes. Decorate with powdered sugar.