For the Viennese croissants, cream the butter and mix with the remaining ingredients, except the powdered sugar, to form a soft dough. Form 3-5 cm long rolls from the dough with the help of a wooden board and bend them into croissants.
Preheat the oven to 200 degrees. Line a baking tray with baking paper, place the croissants on it and bake at 200 degrees for about 15 minutes until golden brown. Allow to cool and dust the Viennese croissants with powdered sugar.
Preparation Tip:
It also tastes very good if you roll the finished, still warm Wiener Kipferl in a icing sugar-vanilla sugar mixture.
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