Home Cook Together. Celebrate Life.

Medialunas

Serves 12 Pastry vegetarian, Breads & Pastry

Medialunas

Medialunas, the beloved Argentine cousin of the croissant, grace breakfast counters across the country with their smaller, sweeter form. They shine in the early morning hours, often enjoyed while standing at a bustling café, accompanied by a steaming cup of café con leche. This cherished morning ritual is a staple of Argentine culture, marking the start of a new day with warmth and simplicity.

A perfect medialuna should be a delightful balance of buttery layers and a subtle sweetness, with a delicate glaze that catches the morning light. The first bite reveals a tender crumb, slightly yielding to the touch, inviting another sip of rich, creamy coffee. Together, they create a harmonious start to the day.

Ingredients

  • 400 g (14 oz)flour
  • 80 g (3 oz)butter, plus 80 g for folding
  • 50 g (2 oz)sugar
  • 7 g (2 tsp)yeast
  • 150 ml (2/3 cup)milk
  • 1egg
  • syrupto glaze

Method

  1. In a large mixing bowl, combine 400 g (14 oz) of flour, 50 g (2 oz) of sugar, and 7 g (2 tsp) of yeast. Warm 150 ml (2/3 cup) of milk until it's lukewarm, then gradually add it to the dry ingredients while stirring. Crack in 1 egg and mix until a shaggy dough forms. Knead the dough on a lightly floured surface until it's smooth and elastic, about 8-10 minutes. Cover the dough with a damp cloth and let it rest in a warm place until it doubles in size.
  2. Once the dough has risen, punch it down gently to release air. Roll it out into a rectangle about 1 cm (1/2 inch) thick. Spread 80 g (3 oz) of softened butter over two-thirds of the dough. Fold the unbuttered third over the middle, then fold the remaining third on top, like folding a letter. Turn the dough 90 degrees, roll it out again, and repeat the folding process. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
  3. After resting, roll the dough out into a large rectangle about 5 mm (1/4 inch) thick. Using a sharp knife or a pizza cutter, cut the dough into long triangles with a base of about 8 cm (3 inches). Starting from the base, roll each triangle towards the tip to form a crescent shape. Place the rolled crescents on a baking sheet lined with parchment paper, leaving enough space for them to expand. Cover them lightly with a cloth and let them proof until they are puffy and have almost doubled in size.
  4. Preheat your oven to 200°C (400°F). Once the medialunas have proofed, place the baking sheet in the oven and bake until they are golden brown, which should take about 15 minutes. The medialunas should have a light, flaky texture and a deep golden color when done.
  5. While the medialunas are still hot, brush them generously with syrup to give them a shiny glaze. This will add a sweet finish and a slight stickiness to the surface, enhancing their flavor and appearance.
  6. Enjoy the medialunas warm, ideally the same morning they are baked. They are perfect with a cup of coffee, offering a delightful balance of buttery layers and sweet glaze.