MEDIALUNAS
INGREDIENTS
250 g of bread flour
250 g of pastry flour
250 ml of milk
200 g of Milkaut Profesional Butter
50 g of sugar
30 g of yeast
25 g of flour
15 g of honey
10 g of salt
vanilla extract as needed
MILKAUT SOLUTIONS
PROCESS
PROCEDURE
Mix 25 g of all purpose flour with the Milkaut Profesional Butter at room temperature and roll it form a sheet. Keep in a freezer or a refrigerator.
Combine the rest of the ingredients to form a smooth and elastic dough. Let it rest.
ASSEMBLY
Roll out the dough and lay the butter sheet in the middle, fold the sides of the dough to encase it. Do 3 single folds, resting in the refrigerator 2 hours between each one. Roll out the dough to ½ cm thickness and cut out triangles 8 x12 cm. Roll up the medialunas, take to a refrigerator for 2 hours. Let the medialunas proof until doubled the size, brush with egg wash and bake at 180 °C for 20 minutes. After baking, still warm, brush with hot syrup.
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