How to Make the Perfect Argentine Medialunas
Argentine · Hard · 110 min · 12 servings
Soft and buttery croissant-style pastries glazed with a sweet honey syrup that distinguishes them from their French counterparts, a beloved fixture of every Argentine cafe breakfast. These crescent-shaped pastries are the soul of the porteño morning ritual enjoyed with a cup of cafe con leche.
Why this recipe works
This Argentine Medialunas recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 110 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 240 calories with 5g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 500 g all-purpose flour
- 200 g unsalted butter cold and cubed
- 7 g dried instant yeast
- 150 ml warm whole milk
- 3 tbsp white sugar
- 3 tbsp honey for glaze
Step by step instructions
Step 1: Make the Yeast Dough
Dissolve the yeast in warm milk with 1 tablespoon of sugar and allow to activate for 10 minutes until frothy. Combine the flour and remaining sugar in a bowl, then add the yeast mixture. Knead for 8 minutes until you have a smooth and elastic dough. Refrigerate for 30 minutes.
Step 2: Laminate with Butter
Roll the chilled dough into a large rectangle. Distribute the cold cubed butter evenly across two-thirds of the dough. Fold the unbuttered third over the middle, then fold again like a letter. Roll out and repeat the folding process twice more. Refrigerate for 30 minutes between each fold.
Step 3: Shape and Proof
Roll the laminated dough into a large circle and cut into 12 triangular wedges. Roll each wedge from the wide end to the tip to form the crescent shape. Place on lined baking sheets and allow to proof at room temperature for 45 minutes until noticeably puffed.
Step 4: Bake and Glaze
Bake in a preheated oven at 190 degrees Celsius for 18 to 20 minutes until deep golden brown. While still hot, brush immediately with warm honey thinned slightly with water to create the characteristic shiny sweet glaze that makes Argentine medialunas unique.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- unsalted butter → high-quality margarine as a dairy-free option though the flavor will be less rich
- honey for glaze → simple sugar syrup made with equal parts sugar and water as a vegan alternative
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not keeping the butter cold during the lamination process which prevents the layers from forming properly and results in a dense pastry
- Rushing the proofing stage which means the medialunas will not have the soft and airy texture they are known for
Nutrition facts
Per serving: 240 calories, 5g protein, 30g carbs, 11g fat, 1g fiber.
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