Mix all ingredients by hand in a bowl or on a work surface and quickly work into a dough. Cover with plastic wrap and let rest in the refrigerator for at least 2 to 3 hours. Form elongated rolls (3 cm thick) and cut off small pieces with the dough card. Form rolls about 4 cm long with flat hand and bend into croissants. Place on a prepared baking tray and bake in a preheated oven at 165 to 175 °C for 10 to 12 minutes until light and firm under supervision.Sprinkle the still hot croissants on the tray with the dust vanilla sugar mixture. Allow to cool and carefully remove from the tray with a pallet and store tightly closed.
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