For the vanilla crescents, quickly knead all ingredients into a smooth dough. (best done by hand on the work surface).
Form the dough into a ball, wrap in plastic wrap and let rest overnight in the refrigerator. Preheat the oven to 170 degrees Celsius.
Cut the dough ball into 6 parts, taking only one part at a time out of the refrigerator. Form into a roll about 5 cm thick, always cut off small edges and roll out evenly.
Then shape into croissants and place on the baking tray. Bake at 170 degrees for about 12 minutes. Mix the powdered sugar and vanilla sugar for sprinkling and place in a soup plate.
Roll the still hot croissants in it.