Argentine medialunas
Argentina’s sweet, buttery little croissants, brushed with syrup straight from the oven. Perfect with a café con leche.
- 75 min60 prep · 15 cook
- HardDifficulty
- 560 kcalper serving
Ingredients
- Strong white flour500 g
- Instant dried yeast7 g
- Sugar80 g
- Salt1 tsp
- Orange (zest)1
- Vanilla extract1 tsp
- Eggs2
- Milk220 ml
- Cold butter250 g
- Sugar, for the syrup100 g
- Water, for the syrup100 ml
Missing something? Ingredients with × can be left out.
Steps
- 1
Mix the flour, yeast, sugar, salt and orange zest. Add one egg, the lukewarm milk and the vanilla and knead into a smooth dough. Cover and chill.
- 2
Flatten the butter between two sheets of baking paper into a square about 1 cm thick and keep it cold.
- 3
Roll the dough into a rectangle, enclose the butter, then roll it out and fold it in three like a letter. Chill.
- 4
Repeat the rolling and folding twice more, chilling the dough each time.
- 5
Roll the dough out 4 mm thick and cut into long triangles. Roll each one up from the wide end and curve it into a crescent.
- 6
Leave them on lined trays until doubled in size, then brush with the second egg, beaten.
- 7
Bake at 200 °C until golden. Meanwhile, boil the sugar and water for a few minutes to make a light syrup.
- 8
Brush the hot medialunas with the syrup and let them cool slightly before eating.
Tips and questions
- How are medialunas different from croissants?
- They are smaller, sweeter and less flaky, and are brushed with syrup after baking for a shiny, sticky finish.
- Why did the butter leak out in the oven?
- The dough got too warm while laminating or proofing. Chill it between folds and proof them somewhere warm but below 27 °C.
- Can I freeze them?
- Yes. Freeze them shaped and unproofed, then thaw overnight in the fridge, proof and bake as usual.
Enjoy your meal!
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