PreparationPrepare the dough
In a large bowl, mix the lukewarm milk, yeast and sugar.
Add the egg, the melted butter, then incorporate the flour, salt and vanilla sugar.
Knead for 10 minutes until you obtain a smooth and elastic dough.
Cover and let stand for 1 hour.
To make the lamination (homemade faux puff pastry)
Divide the dough into 6 equal balls.
Spread each ball into a disc, brush with soft butter, stack them on top of each other without buttering the last one.
Then spread everything out into a large circle.
Cut out 8 to 12 triangles like a pie.
Shape the croissants
Roll each triangle from the base towards the point to form the crescents.
Place them on a baking sheet lined with parchment paper.
Let them rest for another 30 to 40 minutes (they will rise nicely).
Cooking
Brush with egg yolk.
Bake at 180°C for 18 to 20 minutes, until golden brown and soft.
Finishing
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