Step 1

Add and stir sugar and yeast in warm milk.

Step 2

Mix well with a whisk, stirring salt, sugar, egg yolk and flour until the dough starts to come together. Knead until sticky but smooth.

Step 3

Place the dough in a bowl, coat with vegetable oil and let it rest for 30 minutes.

Step 4

Place sticks of butter between two layers of cling film, pound with a rolling pin until a quarter of an inch thick and quiet square. Refrigerate for 10 minutes.

Step 5

Roll the dough into a rectangle, 1/2 an inch thick, on a lightly floured surface.

Step 6

Remove the plastic from the butter. Place it on one half of the rectangle while folding the other half of the dough over the butter. Pinch the sides to seal. Roll the dough out in a rectangle again, keeping the butter inside.

Step 7

With the short side facing your body, fold the top third of the dough down, then refrigerate the plastic wrapped dough again until chilled.

Step 8

Unfold and roll out the chilled dough again in a rectangular shape. Cut lengthwise, creating two long rectangles. Stack one over the other, aligning the edges.

Step 9

Cut the dough in triangles. Placing each one on the surface, roll from base to tip to form a croissant shape. While these rest for 30 minutes on a parchment lined in baking sheets, heat the oven at 400 degrees Fahrenheit.

Step 10

Add 1 beaten egg and 1 tablespoon milk for egg wash. Brush it over the pastries and bake until puffed and golden for 20-25 minutes.

Step 11

Heat 1/2 cup sugar and 1 cup water. Stir until it thickens and add a few drops of vanilla extract(optional) to make the sugar glaze.

Step 12

Brush the top of cooled medialunas with sugar glaze and serve.