Medialuna de Manteca

• 250 g harina 000
• 250 g harina 0000
• 25 g levadura
• 15 g miel
• 10 g sal
• 50 g azúcar
• esencia de vainilla, to taste
• 300 g leche
• 200 g manteca
• 25 g harina 000
• 300 g azúcar para almíbar
• 300 ml agua para almíbar
• 1 tablespoon miel
• egg wash, milk, egg yolks, egg, pinch of salt and sugar

Preparation

1. Step 1

   0:18
   Mix 250 g harina 000 and 250 g harina 0000 on the counter in a volcano shape. Add 15 g honey, 10 g salt, 50 g sugar, vanilla essence, 300 g milk and 25 g yeast. Knead until the dough is well incorporated, soft and smooth, adding a little extra milk if needed. Do not add extra flour unless absolutely necessary.
2. Step 2

   2:47
   Shape the dough, wrap it and chill it in the refrigerator overnight (or in the freezer for 1 hour if in a hurry).
3. Step 3

   4:04
   Mix 200 g butter with 25 g flour quickly to keep it cold. Form into a block, wrap and chill until cold but still flexible.
4. Step 4

   4:52
   Roll the chilled dough into a rectangle. Place the chilled butter block in the center, fold the dough over it to fully enclose the butter.
5. Step 5

   5:52
   Roll out the dough and give it the first simple turn: fold one end to the middle and the other end on top. Wrap and chill in the refrigerator for at least 1 hour.
6. Step 6

   6:32
   Roll out the dough again. Rotate 90 degrees (seam to the side), roll and give it a second simple turn by folding both ends to the center then folding in half. Wrap and chill for at least 1 hour. Repeat for a third turn, rotating between each rest. Total of three turns.
7. Step 7

   7:50
   Roll the relaxed, chilled laminated dough to about half a finger thickness using minimal flour. Cut into two equal strips, then cut into triangles approximately 8 cm wide by 10 cm high.
8. Step 8

   9:20
   Place the triangles on a tray and chill again if they have warmed. Roll each triangle from the wide base to the tip, stretching gently and rolling tightly but without tearing.
9. Step 9

   10:54
   Place the rolled medialunas on a baking tray with tips tucked under and overlapping slightly to prevent burning. Stretch the ends slightly to form the crescent shape. Brush with egg wash. Let rise until doubled.
10. Step 10

    11:20
    Bake in a preheated oven at 350°F for 20-25 minutes until golden.
11. Step 11

    11:58
    Prepare the syrup by boiling 300 g sugar, 300 ml water and 1 tablespoon honey. While the medialunas are still hot from the oven, brush them with the syrup one to three times.