Line a baking sheet with parchment paper; set aside.

Heat the milk until it is warm (120 °F-130 °F). Stir in honey and yeast. Set aside until mixture looks foamy, about 5 minutes.

In a stand mixer bowl, add the eggs, sugar, salt, and vanilla extract. Using the paddle attachment, beat everything while adding the yeast mixture. Switch to the dough hook, add the sifted flour, and knead for about 4 minutes; add the softened butter and continue kneading for 3 minutes at low to medium speed until the dough comes together and you've reached the stage of low to moderate gluten development.

(A kneading between 8 and 10 minutes is usually enough, although everything will depend on the flour you use).

Don't over-knead dough; you don't want to develop too much gluten because you will struggle to extend the dough during the laminating process.

The final dough has to have a smooth texture with some elasticity, but not too much, and does not have to stick to your hands or the work surface.

When the dough is ready, shape it as a disk and place it on a plate; cover with a clingfilm wrap to dry out. Refrigerate for 30 minutes.

Laminating the Dough: While the dough is chilling, place 2 sticks of cold unsalted butter side by side on a large piece of parchment paper.

Cover the butter with another layer of parchment paper, and with a rolling pin, pound the butter until it's about 6'' by 6'' flat square. Wrap the butter square in parchment paper and refrigerate for 10 minutes or until needed.

Remove the dough and the butter square from the refrigerator. Make sure the dough and the butter are at the same consistency and texture; you want the butter to be cold but malleable, meaning you should be able to bend it without breaking it.

If the butter is too soft, it will mix with the dough instead of creating a layer. On the other hand, if the butter is too cold and hard, it will end up cracking, and you won't be able to create layers.

Roll out the yeast dough into a 13" by 13" square on a lightly floured surface. If the dough is too cold and firm, allow it to rest for a few minutes and roll it out. (Try to get the square as perfect as possible with an even thickness).

Place the butter square in the middle of the rolled-out dough, positioned so that its corners point to the center of each side of the rolled-out dough. Fold the corners of the dough over the butter to meet in the middle and completely enclose the butter layer. Then, with the palm of your hand, lightly press the edges to seal the seams.

With a lightly floured rolling pin, tap the dough all over, encouraging a rectangular shape on a lightly flour-dusted surface. Once it's pliable, roll out the dough to a slightly larger rectangle, about 12" by 16" in size.

Lightly dust with flour the top of the dough and start rolling from the center of the dough towards the edges and not from the side of the dough to the other side; this technique helps keep the dough at an even thickness. In addition, you want to rotate your dough 180 degrees to keep it even more.

Brush off the flour excess and fold the rectangle of dough into thirds lengthwise, like a letter style. Place the dough on the prepared baking sheet and cover with plastic wrap and chill for 30 minutes. (This is your first turn)

Remove dough from the refrigerator and roll it out into a large rectangle again. Brush off the flour excess, fold into thirds, wrap with plastic, and return the dough to the fridge. (This is your second turn) Repeat this procedure 2 more times, for a total of 4 times.

After each fold, you should turn the dough 90 degrees before rolling again. Make sure the open end of the dough faces towards you whenever rolling the dough. Refrigerate the dough for at least 1 hour or overnight, if possible, before using. The dough is now ready to use to make Homemade Medialunas or other pastries. Let the dough soften a bit at room temperature before rolling it out.

Line 2 large baking sheets with parchment paper; set aside. On a lightly floured surface, gently roll out half of the dough into a large rectangle, about 14" by 18" with a thickness of ¼''. Cut the dough in half lengthwise.

Cut each rectangle of dough into triangles, about 5" wide by 7" in length. Using a paring knife, make a 1'' notch in the center of the base of each triangle. This will help the Medialunas curl into a crescent.

Now gently pull the corners of the triangles to elongate, about 10''.(The Medialunas dough is easier to manipulate when it is close to room temperature). Then, lay the dough on the work surface with the notched side closest to you. With one hand on each side of the notch, and begin to roll firmly but not tightly. You want it to hold together but not to be squished together. Continue to roll, tugging gently back on the already rolled portion to slightly stretch the slack that hasn't been rolled out yet. Do this until you reach the point of the triangle.

Place the Homemade Medialunas on a baking sheet lined with parchment paper or spray with nonstick cooking oil, curving the ends toward each other and pressing the tips into the baking sheets. Repeat with the remaining triangles of dough.

Proofing: Carefully apply the first brushing of egg wash (brush only the smooth parts of the medialunas and avoid brushing the layers of the medialunas; otherwise, the egg will seal the layers preventing them from expanding; let the dough rise in a warm place until the medialunas have expended (not significantly, but enough that it is noticeable), about 40 minutes to 1 hour.