Mix the flour with the sugar, the grated vanilla pod and the salt. Crumble the yeast in a bowl, add the lukewarm water and 1 teaspoon sugar from the 50 g amount and completely dissolve the yeast in it. Add this solution to the flour mixture and first make a coarse dough with the dough hook of the mixer. Cover and let the dough rise in a warm place for about 10 minutes.
Then knead the dough only for a short time (approx. 30 seconds / kneading cycle) with floured fingers from the outside in. Cover the dough again and let rise again in a warm place for 10 minutes. This action is repeated a total of 4 times.
Then put the dough in a clean bowl, cover and let rise again in a warm place for at least 2 hours. The dough should enlarge significantly.
In the meantime, cut the cold butter into strips and place in the refrigerator until the dough is processed further.
When the croissant dough has risen, roll it out on a floured work surface into a rectangle of approx. 25 x 40 cm. Place the cold butter strips on the dough so that the part covered with butter can easily be folded over with half of the dough. The other half of the dough is then folded over the butter that is now covered with the first half of the dough. The result is an elongated dough packet, which in turn is now folded up again from its longer side. This small package is then rolled out again onto a rectangle with a size of 25 x 40 cm on a well-floured work surface. Now 1/3 of the dough is folded up to the middle of the entire dough. The same thing happens with the second third. These two parts, folded towards the middle, are now folded over each other and wrapped in foil. The dough is then placed in the freezer for 10 minutes.
Then the dough is rolled out again on a floured work surface to a size of 25 x 40 cm, folded again - as described above - and placed in the freezer for another 10 minutes. This is repeated a total of 4 times. Then put the croissant dough in the refrigerator for 60 minutes.
Then the dough is rolled out again to 25 x 40 cm and cut into triangles using a ruler. The croissant triangles are now rolled up from the lower, broad side towards the tip of the dough and placed on a baking sheet lined with baking paper. Covered with a kitchen towel, the croissants will now rest for another hour.
After they have enlarged significantly, they are brushed with whisked egg and the oven is heated to a temperature of 240 ° C. The croissants are now pushed into the oven and the temperature is immediately turned back to 220 ° C. The croissants are baked for about 15 minutes. Then you put them on a wire rack to cool down completely.
14-15 delicious French butter croissants are made from the dough!
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