Medialunas

Preparation of the dough

1. Pour the lukewarm milk into a small bowl then add the active dry yeast. Dissolve the yeast, stirring lightly.
2. Add the flour into the bowl of a stand mixer and make a well in the center.
3. Add the sugar and the eggs to the center of this well.
4. Add the milk and the yeast and, using the dough hook, mix everything at low speed, increasing the speed gradually.
5. After one minute of kneading, add the salt.
6. Continue to knead until obtaining a firm and homogeneous dough, but without being crumbly. Kneading should last at least 10 minutes.
7. If the dough is too crumbly, add a little warm milk. If, on the contrary, it is not firm enough, then add 1 tablespoon of flour.
8. Transfer the dough to a lightly floured work surface and roll it out.
9. Score the top of the dough in the shape of a cross with a knife, wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.
10. Work the butter between two sheets of parchment paper using a rolling pin, to give it a square shape about ½ inch (1,5 cm) thick. If the butter is too malleable, place it in the refrigerator a few minutes before using it.
11. On a floured work surface, roll out the dough in the shape of a large cross, the center should be a little thicker than the ends. The center of the cross must also have the same measurements as the square of butter.
12. Place the butter in the center of the cross, then fold its 4 sides over the butter, like an envelope. Be careful, the dough must completely cover the butter.
13. Then roll out the dough, giving it the shape of a long rectangle. Then, turn this rectangular strip a quarter turn. Then, fold the rectangle of dough in 3 first right side then left side to form a square.
14. Roll out the dough again into a long rectangle and turn a quarter turn. Then, fold again in three: first to the right then to the left.
15. Cover the dough with plastic wrap again and place it in the refrigerator for 30 minutes.
16. For the third and last round, roll out the dough, giving it the shape of a long rectangle. Then, turn this rectangular strip 1/4 turn. Then, fold the rectangle of dough in 3 first right side then left side to form a square.
17. Wrap it in plastic wrap and place it back in the fridge to let it rest for 30 minutes.

Shaping

1. Roll out the dough into a rectangle about ⅙ inch (4 mm) thick.
2. Using a long, sharp knife, cut 4-inch (10 cm) wide triangles and roll them to form croissants. They should have the characteristic shape of a well-arched crescent moon, and the tip of the center of the crescent should always be below.
3. Place the medialunas, one at a time, on a baking sheet lined with parchment paper, close to each other.
4. Cover the baking sheet with plastic wrap and place the medialunas for 12 hours in the refrigerator.
5. During this 12-hour rest in the cold, the dough ferments slowly without risk of melting the butter.
6. After 12 hours of fermentation, remove the medialunas from the refrigerator and place them at room temperature, away from drafts.
7. After this cold fermentation, the croissants should have almost doubled in size. If this is not the case, leave them for about 1 hour at room temperature so that the fermentation continues.
8. Preheat the convection oven to 410 F (210°C) for 15 minutes.

Syrup

1. In a saucepan, pour the water and sugar and add the orange zest and vanilla extract.
2. On a medium heat, bring to a boil then cook for 5 minutes. The syrup obtained must be fluid.
3. Remove from heat and allow to cool completely or even cool.

Gilding

1. Mix all the ingredients needed for the gilding and brush all the croissants with the dough, avoiding touching the edges, as this could prevent the puff pastry from developing properly.

Cooking and topping

1. Bake for 20 minutes or until the croissants are golden brown. Do not hesitate to bake them for 5 minutes more if they lack color.
2. Once cooked and golden, remove them from the oven and while they are still very hot, brush them delicately and generously with syrup.