Medialunas (Argentine Sweet Croissants)
Local name: Medialunas de manteca
In short: Soft, buttery crescent rolls with flaky layers and a sticky sweet glaze, the classic Argentine breakfast pastry served with coffee. It takes about 1 h 20 min in total and makes 12 servings.
- Prep
- 1 h
- Cook
- 20 min
- Resting
- 5 h
- Total
- 1 h 20 min
- Servings
- 12
- Difficulty
- Challenging
- Calories
- 340 kcal
Medialunas, little half moons, are the croissants of Argentina and the standard breakfast order at any café, usually two with a small coffee. They are smaller, softer and sweeter than French croissants, with lighter layers and a shiny sugar syrup brushed on after baking. Medialunas de manteca are soft and sweet, while medialunas de grasa are saltier and flakier. This recipe makes the butter kind, with a simplified dough that needs only two folds.
Instructions
- Mix the flour, sugar, salt and yeast. Add the milk, egg and yolks and knead for 8 minutes until smooth. Add the soft butter and knead for 3 minutes more. Shape into a square, wrap and chill for 1 hour.
- Put the cold butter between sheets of parchment and pound and roll it into a 15 cm (6 in) square. Keep it cold.
- Roll the dough into a 30 cm (12 in) square. Set the butter square on it, turned like a diamond, and fold the dough corners over to enclose it. Pinch the seams shut.
- Roll the dough into a 20 x 60 cm (8 x 24 in) rectangle and fold it in thirds like a letter. Wrap and chill for 30 minutes. Repeat the roll and fold once more, then chill for another 30 minutes.
- Roll the dough into a rectangle 40 cm (16 in) wide and 4 mm (1/8 in) thick. Cut it into 12 long triangles with a 10 cm (4 in) base.
- Roll each triangle up from the wide base to the point. Curve the ends into a crescent and set the medialunas on lined baking sheets, point tucked under.
- Cover loosely and let them rise in a warm spot for 1 1/2 to 2 hours, until puffy and wobbly. Heat the oven to 190°C (375°F).
- Brush with the egg wash. Bake for 15 to 18 minutes until deep golden.
- Meanwhile, simmer the sugar and water for 5 minutes into a light syrup. Brush it over the medialunas as soon as they come out of the oven. Serve warm.
Tips
- Keep the dough and butter cold. If the butter softens and begins to leak while you roll, chill the dough for 20 minutes before continuing.
- To bake in the morning, shape the medialunas the night before, cover and refrigerate. Let them rise at room temperature for 1 1/2 hours before baking.
Questions and answers
What is the difference between medialunas and croissants?
Medialunas are smaller, softer and sweeter, with a lighter lamination and a sugar glaze. French croissants have more butter, crisper layers and no glaze.
What is the difference between medialunas de manteca and de grasa?
Manteca means made with butter, which gives soft, sweet and glazed pastries. Grasa, made with beef fat or lard, makes them saltier, flakier and less sweet.
Can I freeze medialunas?
Yes. Freeze them baked, without the syrup, for up to 2 months. Warm them at 160°C (325°F) for 8 minutes and brush with syrup before serving.
How long does it take to make Medialunas (Argentine Sweet Croissants)?
About 1 h 20 min in total: 1 h of preparation and 20 min of cooking.
How many calories are in Medialunas (Argentine Sweet Croissants)?
About 340 kcal per serving, with 6 g of protein, 46 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 340 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 46 g |
| Fat | 16 g |
| Fiber | 1 g |
| Sugar | 14 g |
| Sodium | 290 mg |
Estimated values, calculated from the ingredients.
