Overnight Butter Medialunas with Orange-Honey Glaze

Method

1. The evening before, make the poolish: mix the poolish flour with part of the milk (about 40%) and a little of the yeast (about 25%) into a thick batter, cover and leave at room temperature for 1 h, until bubbly.

   Add in this stepPlain flour (for the poolish) 50 gMilk 44 mlInstant dried yeast ¼ tsp

2. Add the dough flour, sugar, honey, salt, the rest of the yeast and milk, half the beaten egg and the zest of half the orange, and knead for 10 min until smooth. Knead in the soft butter bit by bit until the dough stretches into a thin, see-through film. Flatten it 2 cm thick, wrap and refrigerate for 12 h (overnight). Cover and chill the remaining egg.

   Add in this stepPlain flour (for the dough) 200 gSugar 40 gHoney (for the dough) 2 tspSalt ½ tspInstant dried yeast ¾ tspMilk 66 mlEggs ½Orange ¼Soft butter (for the dough) 25 g

3. Butter block: beat the cold butter between baking paper into a 12×12 cm square and chill it. When you take dough and butter out, both should be cold, with the butter just bendable, so they are equally firm.

   Add in this stepCold butter for laminating, ideally cultured 135 g

4. Roll the dough to twice the butter's size and seal the butter in. Roll into a 14×40 cm strip, fold both ends to the middle, then fold in half (a book fold) and chill for 30 min. Roll to the same length again, fold in three like a letter and chill for 30 min more. The colder your hands and worktop, the clearer the layers.

5. Roll the dough 4 mm thick into a 15×42 cm rectangle and trim the edges with a sharp knife to expose the layers. Cut triangles with a 9 cm base and 15 cm height, make a 1 cm cut in the middle of each base, then roll them up tightly in 3 or 4 turns while gently stretching the tip. Set them tip underneath and bend into crescents.

6. Cover loosely and proof at 24 to 26 °C for 2 h, until doubled, wobbly when you shake the tray and showing layers on the sides. Mix the remaining egg with the cream and brush a thin coat over the tops only, avoiding the cut layers.

   Add in this stepEggs ½Double (heavy) cream 1 tsp

7. Preheat the oven to 190 °C and bake one tray at a time for 14 min, until deep amber. Meanwhile, simmer the syrup sugar, water, the juice of half the orange and the honey in a small pan on medium heat for 3 min. Brush the hot syrup on the moment the medialunas leave the oven.

   Add in this stepSugar (for the syrup) 35 gWater (for the syrup) 35 mlOrange ¼Honey (for the syrup) 1 tbsp

   oven→medium heat