Medialunas
Argentine butter croissants with a crispy exterior and flaky layers. Perfect for breakfast or with coffee, often topped with sugar crystals or served plain.
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Ingredients
- 4 cups all-purpose flour
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 1 tsp instant yeast
- 1 cup warm water
- 1/2 cup whole milk
- 12 oz cold unsalted butter
- 1 egg, beaten with 1 tbsp water
- 2 tbsp coarse or pearl sugar (optional)
Instructions
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1
Combine 4 cups all-purpose flour, 1/2 tsp salt, and 1/4 cup granulated sugar in a large bowl.
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2
In a small bowl, mix 1 tsp instant yeast with 1 cup warm water and let sit for 5 minutes until foamy.
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3
Add yeast mixture and 1/2 cup whole milk to the flour mixture. Mix until a shaggy dough forms, then knead briefly until smooth, about 5 minutes.
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4
Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise for 30 minutes at room temperature.
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5
Pat 12 oz cold unsalted butter between two sheets of parchment paper into a 1/4-inch-thick rectangle about 6x8 inches.
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6
On a lightly floured surface, roll the dough out to a 10x14 inch rectangle.
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7
Place the butter rectangle in the center of the dough and fold the dough edges over it, sealing tightly.
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8
Roll out the laminated dough to a 10x20 inch rectangle. Fold into thirds (like a letter) and wrap in plastic. Chill for 20 minutes.
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9
Repeat the rolling and folding 2 more times, chilling 20 minutes between each fold.
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10
After the final fold, roll out to a 12x16 inch rectangle. Using a pizza cutter or knife, cut into 3-inch triangles.
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11
Roll each triangle from the base to the point, then curl the ends toward each other to form a crescent shape.
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12
Place on parchment-lined baking sheets, cover loosely with plastic, and let rise for 1-2 hours until puffy.
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13
Preheat oven to 400°F.
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14
Brush each croissant with 1 beaten with 1 tbsp water egg and sprinkle with 2 tbsp coarse or pearl sugar (optional) if desired.
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15
Bake for 18-22 minutes until deep golden brown.
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16
Cool on a wire rack and serve warm or at room temperature.
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