👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the lukewarm milk, 1 tablespoon of the granulated sugar, and the yeast. Let it sit for 5-10 minutes until foamy.

   ⏱️ 10 minutes
2. 2

   Make the enriched dough: In a large bowl or the bowl of a stand mixer, whisk together the flour and the remaining granulated sugar. Add the salt and mix. Make a well in the center and pour in the activated yeast mixture, the eggs, and the vanilla extract. Add 50g of the softened butter. Mix with a dough hook or by hand until a shaggy dough forms. Knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be slightly sticky but manageable.

   ⏱️ 20 minutes
3. 3

   First rest: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

   ⏱️ 2 hours
4. 4

   Prepare butter block for lamination: While the dough rises, place the 200g of cold butter between two sheets of parchment paper. Pound it with a rolling pin to soften it slightly and then roll it into a rough 15x20 cm (6x8 inch) rectangle. Chill this butter block in the refrigerator until firm but not rock hard.

   ⏱️ 15 minutes + chilling time
5. 5

   Laminate the dough: Turn the risen dough out onto a lightly floured surface. Gently roll it into a rectangle roughly twice the size of your butter block (about 30x20 cm / 12x8 inches). Place the chilled butter block on one half of the dough rectangle. Fold the other half of the dough over the butter, like closing a book, sealing the edges tightly. Gently press to seal.

   ⏱️ 15 minutes
6. 6

   First fold and chill: Rotate the dough package 90 degrees so the seam is to your side. Gently roll the dough into a long rectangle, about 3 times as long as it is wide (approx. 60x20 cm / 24x8 inches). Perform a 'letter fold': fold one-third of the dough over the middle third, then fold the remaining third over that. You should have a neat rectangular package. Wrap tightly in plastic wrap and chill in the refrigerator for at least 1 hour.

   ⏱️ 1 hour
7. 7

   Second fold and chill: Repeat steps 5 and 6. Unwrap the dough, place it on a lightly floured surface, and roll it into a long rectangle again. Perform another letter fold. Wrap and chill for at least 1 hour, or preferably overnight.

   ⏱️ 1 hour + chilling time
8. 8

   Shape the medialunas: Turn the chilled dough out onto a lightly floured surface. Roll it into a large rectangle, approximately 30x40 cm (12x16 inches) and about 0.5 cm (1/4 inch) thick. Trim the edges to make them straight. Cut the rectangle into long triangles, about 8-10 cm (3-4 inches) wide at the base. Make a small slit (about 1 cm / 1/2 inch) in the center of the base of each triangle.

   ⏱️ 20 minutes
9. 9

   Form the crescents: Gently stretch each triangle slightly. Starting from the base, roll up each triangle towards the point. Curve the rolled dough into a crescent shape. Place the shaped medialunas on baking sheets lined with parchment paper, leaving ample space between them.

   ⏱️ 15 minutes
10. 10

    Second rise: Cover the baking sheets loosely with plastic wrap or a clean kitchen towel. Let the medialunas rise in a warm place for 1 to 1.5 hours, or until they look puffy and have nearly doubled in size. They should feel light and airy.

    ⏱️ 1.5 hours
11. 11

    Bake: Preheat your oven to 190°C (375°F). Brush the risen medialunas gently with the egg wash. Bake for 12-15 minutes, or until golden brown and puffed up. Rotate the baking sheets halfway through for even baking.

    ⏱️ 15 minutes
12. 12

    Glaze: While the medialunas are still warm from the oven, brush them generously with the prepared sugar glaze. The glaze will melt and create a shiny, sweet coating.

    ⏱️ 5 minutes
13. 13

    Cool and serve: Let the medialunas cool on the baking sheets for a few minutes before transferring them to a wire rack to cool further. Serve warm or at room temperature.

    ⏱️ 10 minutes