Argentinian Medialunas

A type of pastry that is flaky and somewhat sweet with your morning coffee.

5 from 1 vote

Prep Time: 30

Cook Time: 25

Rising Time: 1

Course: Breakfast, brunch

Cuisine: Argentinian

Keyword: Argentine Recipe, Argentinian Medialunas

Servings: people

Calories: 564 kcal

In a large bowl, combine the flour, sugar, salt, and yeast. Mix well.
In a separate bowl, whisk together the warm milk and eggs. Add this mixture to the dry ingredients and mix until a dough forms.
Turn the dough out onto a floured surface and knead for 5-10 minutes, until smooth and elastic.
Place the dough in a large greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a floured surface, roll out the dough into a large rectangle, about 1/4 inch thick.
Spread the softened butter over the surface of the dough, then fold the dough in half lengthwise. Cut the dough into triangles and roll each one up, starting at the wide end and rolling towards the pointed end, forming a crescent shape.
Place the medialunas on the prepared baking sheet and let rise for 15-20 minutes.
In a small saucepan, combine the water and sugar for the glaze. Bring to a boil and stir until the sugar dissolves.
Brush the medialunas with the glaze and bake for 15-20 minutes, until golden brown.
Serve warm and enjoy!

Make sure to let the dough rise in a warm place to ensure it doubles in size.

Roll out the dough evenly to ensure that the medialunas bake evenly.

If the dough is too sticky, add a little bit of flour to the surface and knead it in.

Make sure to let the medialunas cool slightly before brushing on the glaze to prevent it from melting off.

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