Medialunas

Instructions

1. 1

   Heat the milk to 110 degrees Fahrenheit (43 degrees Celsius) in a small saucepan. Pour into a large mixing bowl and add the yeast, stirring gently until dissolved. Let sit for 5 minutes until foamy.

2. 2

   Add the 1/4 cup granulated sugar, salt, egg yolk, and softened butter to the yeast mixture. Stir until combined, then gradually add the flour, mixing until a shaggy dough forms that pulls away from the bowl sides.

3. 3

   Turn the dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic but still slightly sticky. Shape into a ball, place in an oiled bowl, cover with plastic wrap, and refrigerate for at least 30 minutes.

4. 4

   Remove the dough from the refrigerator and roll it out on a floured surface into a 10 by 15 inch rectangle (25 by 38 centimeters). Distribute the cold butter cubes evenly over the top two-thirds of the dough, leaving a 1/2 inch (1 centimeter) border.

5. 5

   Fold the dough in thirds like a letter: fold the bottom third up over the middle, then fold the top third down. Rotate the dough 90 degrees counterclockwise, then roll it out again into a 10 by 15 inch rectangle (25 by 38 centimeters). Fold in thirds again. Wrap in plastic wrap and refrigerate for 20 minutes.

6. 6

   Repeat the rolling, folding, and rotating process two more times, refrigerating for 20 minutes between each fold. After the final fold, refrigerate for at least 1 hour until very cold.

7. 7

   Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line two large baking sheets with parchment paper. Remove the dough from the refrigerator and roll it out on a floured surface into a 16 by 12 inch rectangle (40 by 30 centimeters), about 1/8 inch (3 millimeters) thick.

8. 8

   Using a ruler and a sharp knife, cut the dough into 3 inch (7.5 centimeter) wide strips. Cut each strip diagonally to create triangles with a 4 inch (10 centimeter) base.

9. 9

   Roll each triangle tightly from the base toward the point, then curve the ends gently to form a crescent shape. Place each medialuna point-down on the prepared baking sheets, spacing them 2 inches (5 centimeters) apart.

10. 10

    Cover the medialunas with plastic wrap and let them rise at room temperature for 45 minutes to 1 hour until puffy and increased in volume. Mix the 1 tablespoon sugar with 1 tablespoon water to create an egg wash, brush it lightly over each medialuna, and sprinkle with coarse sugar. Bake for 15 to 18 minutes until deep golden brown. Cool on a wire rack for 5 minutes before serving.