Medialunas

Method

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1. Mix the flour, sugar, salt and yeast in a large bowl. Add the egg, honey, milk and melted butter and mix to a soft dough. Knead on a lightly floured surface for 10 minutes, until smooth and elastic.

   Mark done Start 10 min timer

2. Put the dough in an oiled bowl, cover, and leave in a warm place for 1 hour, until doubled in size.

   Mark done Start 1 hr timer

3. Roll the dough out to a rectangle of about 30 x 50 cm. Spread two-thirds of the soft butter over two-thirds of the dough and fold it in three like a letter. Chill for 30 minutes.

   Mark done Start 30 min timer

4. Roll the dough out again to the same size, spread with the remaining butter, fold in three again and chill for 30 minutes.

   Mark done Start 30 min timer

5. Roll the dough to 5 mm thick and cut into 12 long triangles. Roll each up from the wide end to the point, then curve into a crescent.

   Mark done

6. Set the crescents on lined baking trays, cover loosely and leave to rise for 1 hour, until puffy.

   Mark done Start 1 hr timer

7. Heat the oven to 190°C / 375°F. Brush the crescents with the egg wash and bake for 15 to 18 minutes, until deep golden.

   Mark done Start 15 min timer

8. Simmer the sugar and water for 3 minutes to make a syrup. Brush the hot medialunas generously with it.

   Mark done Start 3 min timer

Chef’s Tips

• Chill the dough between folds. If it is warm, the butter melts into it and the layers are lost.
• Brush the syrup on while the medialunas are still hot. It soaks in and gives the shine.
• Do not skimp on the final rise. It is what makes them light.

Pairing Suggestions

• Café con leche
• Dulce de leche
• Fresh orange juice

Storage & Reheating

Best on the day they are made. Keep in an airtight tin up to 2 days and warm for 5 minutes in the oven.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.