Heat the milk. Allow fat to melt in it. Cool down. Mix 300 g sugar, yeast, flour, 1 packet vanillin sugar and salt. Add egg, flavoring and milk mixture. Mix with the dough hook of the hand mixer until smooth. Cover and let rise for approx. 40 min.
2. knead dough, roll out on a little flour about 1 cm thick. Cut out approx. 12 half moons with a round cookie cutter or a glass approx. 10 cm ø, place on a baking tray dusted with flour. Cover and let rise another 20-30 min. until doubled in height.
Heat oil in a high saucepan or deep fryer to about 180 °C. The fat is hot enough when it reaches the top of the pan. The fat is hot enough when bubbles rise on a wooden spoon handle. Fry 3-4 crescents at a time in the hot oil for about 4 min. until golden brown. 4.
Lift out finished crescents, drain on kitchen roll and cool. Whip the cream until stiff, adding 2 sachets of vanillin sugar. Place whipped cream in a piping bag fitted with a medium nozzle. 5.
Cut open, but not through, crescents with a kitchen knife on the convex side. Pipe whipped cream in waves. Dust with powdered sugar, serve fresh.
Tip: You can also fill the crescents with vanilla cake cream and perhaps fruit, e.g. apricot pieces.