Medialunas (Argentinian Croissants)

Enjoy the buttery, slightly sweet flavor of Medialunas, a beloved Argentinian pastry perfect for breakfast or an afternoon treat. With their delicate, flaky layers and golden finish, Medialunas are an irresistible addition to any coffee table or brunch spread.

Ingredients

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon salt
• 2 1/4 teaspoons active dry yeast
• 1/2 cup warm milk
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup warm water
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter (for laminating)
• 1 egg yolk (for egg wash)
• 1 tablespoon sugar (for sprinkling)

Instructions

1. Prepare the Dough

   In a small bowl, dissolve yeast in warm water and let it sit for 5–10 minutes until frothy. In a large bowl, combine flour, sugar, and salt. Make a well in the center and add the yeast mixture, warm milk, softened butter, eggs, and vanilla extract. Mix until a soft dough forms. Knead for 8–10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1–2 hours, or until doubled in size.

2. Laminate the Dough

   Roll out the dough into a rectangle on a lightly floured surface. Spread the softened butter evenly over two-thirds of the dough. Fold the unbuttered third over the middle, then fold the remaining third on top to create layers. Turn the dough 90 degrees and roll out again. Repeat the folding process 2–3 times, then refrigerate for 30 minutes.

3. Shape the Medialunas

   Roll the dough into a large rectangle about 1/4 inch thick. Cut into triangles. Starting from the wide end, roll each triangle toward the tip to form a crescent shape.

4. Bake

   Place the Medialunas on a baking sheet lined with parchment paper. Cover and let rise for 30–45 minutes. Preheat oven to 375°F (190°C). Brush each Medialuna with egg yolk and sprinkle with sugar. Bake for 15–20 minutes, or until golden and puffed.

5. Serve

   Enjoy warm or at room temperature. Medialunas pair perfectly with coffee or hot chocolate for a traditional Argentinian experience.