Medialunas

Ingredients

• 250 g All Purpose Flour
• 55 g Sugar
• 4 g Kosher Salt
• 4 g Instant Yeast
• 120 ml Milk
• 2 pcs Egg
• 60 g Unsalted Butter
• 1 tsp Vanilla Extract
• 1 tbsp Honey
• 60 ml Water

Method

1. In a large bowl, whisk {all_purpose_flour} with {sugar}, {kosher_salt}, and {instant_yeast}. Warm {milk} slightly, then mix it with {egg} and {vanilla_extract}. Add the wet mixture to the dry mixture and stir until a shaggy dough forms. Knead until smooth and lightly elastic.
2. Work softened {unsalted_butter} into the dough a little at a time, kneading until fully absorbed and the dough feels supple and satiny.
3. Place the dough in a lightly buttered bowl, cover, and let it rise in a warm spot until doubled and airy.
4. Roll the dough into a thin circle, cut into triangles, then stretch and roll each one tightly into a crescent shape. Arrange on a lined tray with the tips tucked underneath.
5. Cover the shaped dough loosely and let {medialunas} rise until puffy and delicate to the touch.
6. Bake in a preheated oven at medium heat until the {medialunas} are deep golden, well puffed, and fragrant. Beat an extra {egg} and brush it on before baking for a glossy finish.
7. Simmer {water}, {sugar}, and {honey} in a small saucepan over low heat until lightly thickened and shiny.
8. Brush the hot pastries with the {honey} glaze so they turn glossy, then serve warm.