First, make the starter: mix the yeast, warm water, 1 tablespoon of sugar, and 1 tablespoon of flour. Whisk for a few minutes until well combined.

In a bowl, combine the softened butter and sugar just until mixed. Add the vanilla extract, milk, and egg. It may be hard to combine, but that's okay—sift in the flour to help bring it together.

Gradually add the flour until the mixture is creamy. Once ready, add the yeast mixture and most of the remaining flour. Keep mixing.

The dough will be sticky, but don't add more flour. Transfer it to a floured surface and add the rest of the flour. Knead for 10 to 15 minutes until the dough is smooth. Let the dough rest for 15 minutes in a warm place, covered with a kitchen towel or plastic wrap.

After resting, place the dough back on the surface and gently press to release the air. Roll out the dough with a rolling pin to about 3/4 to 1 inch thick (2–3 cm). Cut into triangles (size depends on how big you want them).

Starting from the wide end, roll up each triangle toward the tip. Place them on a greased and floured baking sheet and let them rest for another 10 minutes. Brush the tops with beaten egg. After resting, bake for 20 minutes at 350°F (180°C).

While they bake, make the syrup so it can cool: In a saucepan, combine 1/3 cup water (100 ml) and 1/2 cup sugar (100 grams) over medium heat without stirring. Once ready, transfer to another container and set aside.

When the medialunas are done and still hot, brush them with the syrup. Let them cool slightly and they're ready to enjoy!

Tips: • Add lemon zest to the dough when mixing in the vanilla for extra flavor. • Once baked, you can fill them with dulce de leche or Nutella using a pastry syringe. • For decoration, drizzle melted milk or white chocolate over the top with a fork, just like bakery pastries with cream and chocolate on top.