Vanilla croissants ready in 15 minutes!

Preparation
Knead the dough ingredients well. Then wrap it in aluminum foil and place it in the refrigerator for 30 minutes.

Meanwhile, sift the icing sugar into a large airtight bowl and mix it with two sachets of vanilla sugar. The airtight bowl is very important because you can reuse the leftovers for the next batch of vanilla croissants.

Form croissants about 4 cm in diameter. Then cut into slices about 1 to 2 cm thick. Form croissants from these slices and place them not too close to each other on a baking sheet covered with baking paper. Bake in a convection oven at 175°C for about 20 minutes. When the croissants start to brown, they are ready.

Let the croissants cool for about 3 minutes. Then place them in the prepared icing sugar mixture and turn them on all sides. If they are still too warm, they will break very easily; if they are too cold, the icing sugar will no longer adhere well. It is best to check regularly whether they are firm enough.

Tip: It is best to bake the sheets individually, otherwise they will cool too much and you will not be able to turn them.