Do not mix more than one recipe amount at a time in the food processor.
Preheat the oven well to 190 ° C top and bottom heat, no circulating air (dries out).
Dough can preferably be stirred in a food processor, as it requires a lot of force.
First add the margarine piece by piece with sugar and flour and the other ingredients so that not one ingredient is in one place, stir at the highest level, stop in between and remove the dough from the walls with a plastic scraper, stir until well mixed. Makes a firm dough that is formed into a ball, wrapped in aluminum foil and stored in the refrigerator overnight (do not skip!)
Then cut the dough into slices with a large knife and then into strips to make portioning easier. Use precise kitchen scales to weigh 12 g at a time so that everyone bakes evenly - it might sound superfluous, but it is much less work than expected and simply brings the best result.
First roll small balls, roll them elongated and shape them into croissants - no pointy tips, everything is nice and round and cuddly thick. Place them 3 cm apart on a baking sheet lined with baking paper, they diverge a little.
At 190 ° C top and bottom heat 12 - 15 min. Light = very light yellow - do not bake brown, observe carefully through the viewing window (only until the first corners are very, very slightly golden yellow). Let them cool for a few minutes on the baking sheet because they are very! are brittle (but quickly solidify after a few more minutes)
Sift the powdered sugar, sift through the 6 sachets of vanilla sugar and mix everything well with a spoon. Roll the still warm croissants in the sugar mixture, let the sugar take on thickly and place them in a circle on a large, round porcelain plate, cover with a light tea towel and place in a cool room.
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