Warm the milk, dissolve the sugar and yeast in it while stirring. Work the yeast milk, flour, salt, egg yolk, egg, lemon peel, vanilla and margarine into a smooth dough. Then cover and let rise in the refrigerator overnight.
Roll out the butter between cling film approx. 30 x 15 cm and chill.
Cut the yeast dough in a cross shape on the floured work surface. Roll out so that a cross is formed. Place the butter plate in the middle. Brush the edges of the dough with a little water. Place the dough pieces over the butter plate so that
this is completely enveloped. Lightly press the dough all around and refrigerate for 15 minutes.
Roll out the dough block on the floured work surface to about 50 x 30 cm. Fold in one third of the dough towards the middle and place the other third on top. Chill for 20 minutes.
Repeat rolling out, turning in and chilling once (easy tour). Now give the dough a double tour, i.e. fold in the right and left dough edges up to the middle so that they meet in the middle. After this tour, the dough should relax in the refrigerator for at least 30 minutes.
Roll out the dough on the floured work surface to approx. 60 x 20 cm. Cut 8 triangles of the same size from the plate. Cut 2 cm deep in the middle of the narrow side to make it easier to bend the croissants.
Roll up the triangles from the narrow side into croissants, gently pressing the tips of the dough. Place on a baking sheet lined with baking paper. Let rise for about 30 minutes, after 20 minutes brush the croissants with the whisked egg yolk.
Bake in the preheated oven on the 2nd shelf from the bottom at 210 degrees for 15-18 minutes (gas 3-4, convection around 15 minutes at 190 degrees). Take out of the oven and let cool slightly.
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