Medialunas de manteca

Step 1: Mix 1 ⅛ lb plain flour, ¼ oz fast-action dried yeast, 2 ⅞ oz sugar and 1 tsp salt. Add ¾ cup whole milk, 1 egg, 1 tbsp honey, 1 tsp vanilla extract, 1 ⅜ oz butter and 1 tsp orange zest if using, and knead for 8 minutes into a smooth, soft dough.

Step 2: Shape into a flat rectangle, wrap and chill for 1 hour.

Step 3: Put 7 oz cold butter between two sheets of baking paper and bash and roll it into a 15 × 20 cm rectangle. Chill for 15 minutes so it is cool but bendable.

Step 4: Roll the dough into a 20 × 40 cm rectangle. Lay the butter on one half, fold the other half over and seal the edges.

Step 5: Roll out to a long strip about 20 × 60 cm and fold in three like a letter. Wrap and chill for 30 minutes. This is one turn.

Step 6: Repeat the rolling and folding twice more, chilling for 30 minutes between each. If butter starts breaking through, chill longer.

Step 7: Roll the dough into a 30 × 60 cm rectangle about 4 mm thick. Cut in half lengthwise, then cut each strip into 8 long triangles.

Step 8: Stretch each triangle gently, roll up from the wide end and curve the ends inwards into a crescent. Place on lined trays with the tip underneath.

Step 9: Cover loosely and prove in a cool room (not warm, or the butter melts) until puffy and wobbly, 1½–2 hours.

Step 10: Heat the oven to 400°F (350°F fan). Brush the medialunas gently with 1 egg.

Step 11: Bake until puffed and deep golden, 15–18 minutes.

Step 12: Meanwhile boil 3 ½ oz sugar and ½ cup water for 3 minutes into a light syrup. Brush it over the medialunas as soon as they come out of the oven. The common mistake is brushing them cold: the syrup then soaks in instead of setting into a glossy shine.