Argentine Medialunas
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.
Soft and sweet Argentine croissants glazed with honey syrup for the perfect breakfast pastry.
Nutrition per serving
Ingredients
Dough
Glaze
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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