Media Lunas de Viviana CC Octubre 2012 en casa de Ale

Pastry:
1/2 kilo of plain flour
1/2 cup milk
2/3 cup of sugar
dry yeast
1 cup of butter softened (room temperature - so you can easily mix it into the dough)
1 tablespoon vanilla essence
1/2 cup water
1 x egg
Almibar (syrup):
1 cup of sugar
1 cup of water
- to make place in a pan, dissolve sugar in the water for 15  mins on medium heat. Keep stirring the whole time, cook until texture is heavy - don't let it caramelise!

To make pastry:

In a bowl place the flour. Place the egg in the middle of the mixture, add the milk and water and mix with a fork. Add the vanilla essence, sugar and one sachet of dry yeast.

Mix the dough with your hands, kneading the mixture together. Add the butter bit by bit and knead through the dough. The dough will be soft and moist. Leave for 20 mins to rest before starting.

Take part of the dough. Don't add flour to your work surface - the butter will ensure that the dough doesn't stick onto the table. Flour will dry the dough.

Roll out the dough into a rectangle (20 cm wide and about 1/2 cm thick).

Cut triangles diagonally starting from one corner

Take one of the triangles and put the point facing away from you. Take the wide end and start rolling until you get to the end, then take the ends and gently curve inwards to make a croissant shape. If you are making vigilantes leave straight! Place in a baking tray and brush with Almibar. Then cook in a high heat oven (200 degrees) until golden brown.

For traditional vigilantes you can make a filling of custard which you can pipe on top or use dulce de membrillo (quince paste) piped on top.