Soft, flaky, and perfectly golden — these classic butter medialunas are pure bakery-style perfection! 😋💛
📝 Ingredients
Dough:
- 500 g all-purpose flour
- 10 g salt
- 80 g sugar
- 300 ml cold milk
- 7 g dry yeast (or 20 g fresh)
- 30 g honey
- 1 tsp vanilla extract
Butter Layer (Lamination):
- 200 g unsalted butter (softened)
- 25 g flour
Egg Wash:
- 1 egg
- Pinch of salt
Syrup:
- 200 g sugar
- 20 g honey
- 180 ml water
👨🍳 Step-by-Step
1️⃣ Prepare the Dough
Mix flour, sugar, and salt. Add yeast, honey, vanilla, and cold milk.
Knead for 8–10 minutes until smooth and soft.
Cover and chill for 20–30 minutes.
2️⃣ Prepare the Butter Layer
Mix softened butter with flour.
Shape into a rectangle between parchment paper and chill until firm but flexible.
3️⃣ Enclose the Butter
Roll dough into a rectangle, place butter in the center, and fold like an envelope. Seal edges well.
4️⃣ Folding (Lamination)
Roll into a long rectangle and fold into thirds (simple fold).
Chill 20–30 minutes.
Repeat this process 3 times, chilling between each fold.
5️⃣ Shape the Medialunas
Roll dough to about 4 mm thickness.
Cut long triangles, make a small cut at the base, and roll toward the tip.
Curve slightly into a crescent shape.
6️⃣ Final Proof
Let rise 1–2 hours until puffy and airy.
7️⃣ Egg Wash
Brush gently with egg + salt mixture.
8️⃣ Bake
Bake at 190–200°C (375–390°F) for 15–20 minutes until golden.
9️⃣ Make the Syrup
Heat sugar, honey, and water until dissolved (light syrup).
🔟 Finish
Brush warm croissants with syrup right after baking for that shiny, soft bakery finish ✨
💡 Grandma’s Tips
✔️ Always keep the dough cold
✔️ Don’t let the butter melt while rolling
✔️ Avoid too much extra flour
✔️ Resting time is key for perfect layers
✔️ Syrup gives that classic glossy look
🥐 Result: Buttery, flaky, soft inside — just like a bakery! 😍
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