Medialunas recipe

Start by making the sponge with 60 ml lukewarm milk, 80 grams dried active yeast, 60 grams flour, and 1 tablespoon sugar. Stir and let rest for about 20 minutes.

After the sponge has risen, mix 250 grams plain flour with a pinch of salt.

Dissolve 6 grams of yeast in 80 ml lukewarm milk and add 70 grams sugar.

Add the sponge mixture to the flour and salt mixture, then stir.

Add 1 egg at room temperature, 1 teaspoon vanilla extract, 0.5 teaspoon honey, and a quarter of an orange zest. Stir until combined.

If the dough is too wet, add more flour until it reaches the right consistency.

Knead the dough on a floured surface until uniform, then add 70 grams soft butter and knead for about 7 minutes until absorbed.

Cover the dough with a shower cap and let it rest for about 2 hours in a warm place until it doubles in size.

Roll the dough into a rectangle on a floured surface, then cut into triangles for the medialunas.

Roll each triangle from the base to the tip, tucking in the sides to form the medialuna shape.

Let the shaped medialunas rest for another 2 hours until they double in size again.

Preheat the oven to 180 degrees Celsius.

Prepare the egg wash with 1 egg, a dash of milk, a pinch of salt, and a pinch of sugar. Mix well and brush over the medialunas.

Bake the medialunas in the oven for about 15 minutes until golden.

While baking, prepare the sugar syrup with 50 ml water, 50 grams caster sugar, 1 teaspoon honey, and 2 slices of orange. Stir until sugar dissolves.

Once the medialunas are out of the oven, generously coat them with the sugar syrup.

Equipment Needed

Spice Level: