Medialunas are traditional Argentinian sweet croissants. You will find them in panaderias in Buenos Aires and throughout Argentina.
Medialunas on occasion are filled with dulce de leche or pastry cream.
They can also be used to make sandwiches or enjoyed with your favorite cup of coffee or yerba mate.
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Ingredients List:
- Ingredients for both the Dough & Medialunas
For Pastry Dough
- 3/4 Cup Milk
- 1/3 Cup Sugar Plus 1 tsp
- 4 Cups Flour
- 1 TBSP Dry Yeast
- 1 tsp Salt
- 2 Egg
- 1 Cup Butter
- 1 tsp Vanilla
For Medialunas
- 1 Egg
- 1/3 Cup Sugar
- 2 TBSP Water
Preparation:
Whisk the flour, salt and sugar in a large bowl.
Heat the milk until it is warm but not hot. Stir in one tsp of sugar and the yeast. Set aside until mixture looks foamy, about 5 minutes.
Stir the water / yeast mixture, eggs, and vanilla into the flour mixture, using a wooden spoon. Incorporate all the ingredients together, first mixing with a spoon and then kneading with your hands. Wrap the dough and refrigerate for 30 minutes.
While the dough is chilling, place the 2 sticks of cold butter side by side on a large piece of plastic wrap. Roll the butter together to form a 6" by 6" flat square. Chill the butter square for 10 minutes in the refrigerator.
Remove both the dough and the butter square from the refrigerator. You want them to be about the same texture.
On a floured surface, roll out the yeast dough into a large 13" by 13" square. If the dough is too cold and firm, allow it to rest for a few minutes and then continue to roll it out. Place the butter square in the middle of the rolled out dough, positioned so that its corners point to the middle of each side of the rolled out dough. Fold the corners of the dough over the butter so that they meet in the middle and completely enclose the butter layer.
Turn the dough over, lightly flouring the counter again, and quickly roll the dough square into a slightly larger rectangle, about 12" by 16" in size. Fold the rectangle of dough into thirds lengthwise, like a letter. Cover dough with plastic wrap and chill for 45 minutes.
Remove dough from refrigerator and roll out into a large rectangle again. Fold into thirds, wrap with plastic and return the dough to the refrigerator. Repeat this procedure again, for a total of 3 times. Chill dough thoroughly. Can be left in the refrigerator overnight if possible.
The dough is now ready to use to make croissants or other pastries. Store dough in the refrigerator for up to 2 days. Let dough soften a bit at room temperature before rolling it out.
Line 2 large baking sheets with parchment paper.
On a floured surface, roll out half of the dough into a large rectangle, about 14" by 18". Cut the dough in half lengthwise. Cut each rectangle of dough into triangles, about 5" wide by 7" in length.
Gently pull the corners of the triangles to form a tall triangle, they are easier to manipulate when they are close to room temperature. Then roll the dough to form a medialuna. The medialuna should form a curve as it rolls. Place the medialuna onto the baking sheet, bending it into a crescent shape. Repeat with remaining triangles of dough.
Whisk the egg with 1 tablespoon water and brush the medialunas with the egg wash. Let the pastries rise in a warm place until puffy, about one hour.
Preheat the oven to 375°F
Place the sugar and the water in a small saucepan and simmer until the sugar dissolves completely, about 5 minutes. Remove from heat and let cool.
Bake pastries for 15-20 minutes until golden brown. Remove from oven and brush immediately with the sugar glaze.
Serve warm.