Medialunas

Name: Medialunas
Prep time: 180 min
Cook time: 20 min
Total time: 200 min
Yield: 12 servings
Cuisine: Argentinian
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)

Argentine butter croissants with a crispy exterior and flaky layers. Perfect for breakfast or with coffee, often topped with sugar crystals or served plain.

200 minHardServes 12220 cal/serving

ArgentinianBreakfastOvenVegetarian

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

1

Combine 4 cups all-purpose flour, 1/2 tsp salt, and 1/4 cup granulated sugar in a large bowl.
2

In a small bowl, mix 1 tsp instant yeast with 1 cup warm water and let sit for 5 minutes until foamy.
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.
4

Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise for 30 minutes at room temperature.
5

Pat 12 oz cold unsalted butter between two sheets of parchment paper into a 1/4-inch-thick rectangle about 6x8 inches.
6

On a lightly floured surface, roll the dough out to a 10x14 inch rectangle.
7

Place the butter rectangle in the center of the dough and fold the dough edges over it, sealing tightly.
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.
9

Repeat the rolling and folding 2 more times, chilling 20 minutes between each fold.
10

After the final fold, roll out to a 12x16 inch rectangle. Using a pizza cutter or knife, cut into 3-inch triangles.
11

Roll each triangle from the base to the point, then curl the ends toward each other to form a crescent shape.
12

Place on parchment-lined baking sheets, cover loosely with plastic, and let rise for 1-2 hours until puffy.
13

Preheat oven to 400°F.
14

Brush each croissant with 1 beaten with 1 tbsp water egg and sprinkle with 2 tbsp coarse or pearl sugar (optional) if desired.
15

Bake for 18-22 minutes until deep golden brown.
16

Cool on a wire rack and serve warm or at room temperature.

Questions

Can I make Medialunas dairy-free?

Yes. The dairy in this entry is 1/2 cup whole milk, 12 oz cold unsalted butter. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Medialunas gluten-free?

Yes. The gluten in this entry is 4 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Medialunas keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Medialunas?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Egg Coffee drink
Bawang Goreng side

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