Cornetti, the Italian croissants

Ingredients

• 1 7/8 cups bread flour
• 2 cups all purpose flour
• 1 5/16 teaspoons fine sea salt
• 7/8 ounce compressed yeast 1 1/3 cake fresh
• 6 9/16 tablespoons whole milk
• 5 3/8 tablespoons water
• 2 eggs lightly beaten
• 1/2 cup sugar
• 1 vanilla bean
• 2 Orange organic, zest grated
• 4 1/4 tablespoons butter room temperature
• 250 cups butter room temperature, to laminate the croissants
• 2 tablespoons croissants whole milk, to brush the
• 1/2 cup sugar
• 5 5/8 tablespoons water
• 1/2 vanilla bean