Sift about half of the flour into a bowl. Add sugar, vanilla sugar and a pinch of salt. Warm the milk and water to body temperature and dissolve the yeast in them.
Pour the yeast milk into the dry ingredients and mix everything well with the mixer hook of the food processor or hand mixer on a slow setting to form a homogeneous pre-dough. Cover with a cloth and let rise for 5 minutes. If bubbles form, the yeast is active and the dough can be cooked further.
Now put one of the eggs in the pre-dough - the other is meant to be brushed on - and add the softened butter. Stir in the flour spoon by spoon, from now on use the dough hook.
I always do all of this the evening before, because the dough is now covered with a damp, clean towel and placed in the refrigerator. Overnight, the dough rises more slowly, but also with finer pores.
Take it out of the fridge the next morning and knead briefly by hand on a floured work surface - if the dough is still sticky, add a little more flour in small steps - and shape further according to the planned plan.
Now preheat the oven - depending on the plan 175 ° C - 185 ° C - and cover the finished dough, then let rise for another 30 minutes. When the oven is hot and the dough has risen by about 50-60%, bake the pastries for 30 to 45 minutes.
Tips: If you want, you can brush the dough with a beaten egg beforehand and / or sprinkle it with almonds or granulated sugar.
Don`t be surprised, the dough rises again properly in the oven! So keep your distance!
The parts can be taken out of the oven when they are finished baked, which can be recognized by the beautiful golden brown crust, among other things. For braids, I recommend the knock test so that the middle is also baked through.
I love to surprise my family tomorrow with fresh, sweet croissants or brioche-like rolls. But also apple and cinnamon rolls or nut braids succeed with it, if the dough is not simply used as a sugar or fruit cake, e.g., topped with plums and crumble.
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