Mix milk with water. Dissolve the yeast, sugar and vanilla in it. Put the flour, salt and 20 g softened butter in a large bowl, make a hollow in the middle. Pour in the yeast mixture, kneading the ingredients with the dough hook of the hand mixer for about 1 minute. Shape the dough into a ball, wrap it with cling film and place in the refrigerator for at least 8 hours.
Take the chilled dough out of the refrigerator, unwrap it and roll it out on a lightly floured surface into an approx. 1/2 cm thick rectangle. Take the butter out of the refrigerator and roll it out between cling film into a rectangle that is almost as wide as the dough, but only two thirds of the length. Place the rolled out butter on top of the dough, fold the lower third over the butter and fold the upper third over with the butter.
Roll out again into a rectangle, fold the two ends to the middle and fold the dough together again. Wrap in cling film and put in the refrigerator for about 20 minutes.
Then roll out the dough 2-3 times, fold as described above and cool, leaving one more fingerprint on the dough each time to mark the number. The finished dough should have 3-4 fingerprints and the last cooling time is also 8 hours like the first cooling time.
Roll out the dough on the floured work surface into an approx. 3 mm thick sheet. Cut 10 triangles of the same size from the plate. Cut about 1.5 cm in the middle on the broad side.
Roll up the dough triangles and bend them into a round shape.
Place the croissants on a baking sheet lined with baking paper and let rise for about 90-120 minutes. Then mix the egg yolk and milk, brush the croissants with it.
Preheat the oven to 200 ° C. Bake the croissants in it for about 20 minutes until golden brown. Take out of the oven and let cool down on the wire rack.
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