Argentinian Medialunas
564kcal
Ingredients
For the Medialunas:
- 3½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tsp salt
- 1 tbsp. active dry yeast
- 1 cup whole milk, warm
- 2 large eggs
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- ¼ cup water
For the Glaze:
- ¼ cup granulated sugar
- ¼ cup water
Equipment
- Large mixing bowl
- whisk
- Measuring cups and spoons
- Stand mixer with dough hook attachment (optional, can also knead by hand)
- Rolling Pin
- Baking sheet
- Parchment paper
- Small saucepan
- Pastry brush
Method
- 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!
Nutrition
Serving1servingCalories564kcalCarbohydrates64gProtein9gFat31gSaturated Fat14gCholesterol92mgSodium340mgPotassium166mgFiber2gSugar17g