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Medialunas Argentinas on a baking sheet.

Medialunas Argentina

Isabel
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Course Breakfast
Cuisine Argentinian
Servings 16
Calories 272 kcal

Equipment

  • 1 Stand Mixer
  • 1 Rolling Pin

Ingredients
  

  • 560 grams All purpose flour 11.7% protein content
  • 225 ml Water cold
  • 95 ml Milk cold
  • 8 grams Instant active yeast
  • 10 grams Salt
  • 80 grams Sugar
  • 1 Egg
  • 30 grams Butter for the dough
  • 225 grams Butter For the lamination process
  • 1 egg for brushing the medialunas

Instructions
 

  • In a glass cup add the yeast, milk, a tablespoon of sugar and a tablespoon of the flour. Mix with a wooden spoon.
    95 ml Milk, 8 grams Instant active yeast
  • Let the yeast foam for about 15 minutes.
  • Into a blender add the yeast mixture, egg, the rest of the sugar, salt, 30 grams of butter and water.
    225 ml Water, 80 grams Sugar, 1 Egg, 30 grams Butter, 10 grams Salt
  • In a bowl add the mix of wet ingredients and with a spatula add the flour until you form a shaggy dough.
    560 grams All purpose flour
  • Transfer the dough to a clean surface and knead by hand for about 10 minutes.
  • Alternatively you can use a stand up mixer with the hook attachment and mix the wet ingredient blended mixture and the flour and knead at speed 4 for about 5 minutes.
  • Wrap the dough in plastic wrap and let it sit for 1 hour in the fridge or overnight.
  • Cut the butter into 1 inch squares and place it between 2 sheets of plastic wrap. Gently roll it out until you form a flat square of butter about 8 inches per side. Chill it in the fridge for about 20 minutes.
    225 grams Butter
  • Remove the dough from the fridge and roll it into a rectangle of about 8x16 inches.
  • Place the square of butter in one side of the rolled out dough. It should cover ⅔ of the rolled out though lengthwise.
  • Sealed the butter with the remaining ⅓ of dough by folding it over to the middle. Fold the other side over so the butter block is complete encased.
  • Turn the dough 90 degrees and continue rolling lengthwise. Fold the dough as a letter by folding the corners in ⅓ to meet in the center and then fold over one more time. This is know as the double fold or business letter fold.
  • If you feel like the dough is getting too warm, place in the fridge for 20 minutes before you continue working. If the dough is too warm your butter will melt.
  • Turn the dough 90 degrees and continue rolling lengthwise. Now fold the dough bringing one side to the center and folding the other side on top.
  • If you feel like the dough is getting too warm, place in the fridge for 20 minutes before you continue working.
  • Roll the dough into a rectangle with a narrow side about 10-11 inches long and about ¼ inch thick .
  • Trim the edges about ¼" all the way around. This removes the folded edges that would prevent the dough’s rise.
  • Cut the dough in thirds lengthwise and in half down the center. This will give you six 4" x 9" pieces. Cut these pieces in half diagonally to form triangles that have 2 equal long sides and a narrow base.
  • Stretch them gently to make them a little longer, then cut a 1" notch in the center of the base of each triangle with a pizza cutter.
  • Roll the triangles toward the tip with a V motion of the hands. Make sure the tip ends up under the bottom of the medialunas. Brush with egg wash.
  • Place them in a baking sheet and proof at room temperature for 60 to 90 minutes until doubled in size.
  • Bake at 420 Fahrenheit for 18-20 minutes until the medialunas are golden brown.
  • Brush with a simple syrup of equal parts sugar, water and honey.
  • Serve with your favorite jam or dulce de leche.

Nutrition

Calories: 272kcalCarbohydrates: 32gProtein: 5gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 55mgSodium: 356mgPotassium: 58mgFiber: 1gSugar: 5gVitamin A: 438IUCalcium: 20mgIron: 2mg
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