Argentinian Medialunas Recipe

Ingredients

Dough:

• 1 oz bakers yeast
• 1 teaspoon sugar
• 1 tablespoon warm water
• 2 1/4 cups (500g) flour
• 1/4 cup (45g) sugar
• 1 teaspoon salt
• 1 egg

Empaste (butter filling):

• 1 cup (260g) butter
• 1/4 cup (50g) flour

Almíbar (simple syrup):

• 1 cup (200g) sugar
• 1/2 cup (100g) water

Making the Dough

1. Combine the yeast, sugar, and water. Mix until creamy and frothy. Set aside and let it rise.
2. In a separate bowl, combine the flour, sugar, and salt. Mix.
3. Once the yeast has risen, add it to the flour mix and fold in 1 egg.
4. Knead and add water slowly (about 1 cup) until you get a soft dough.
5. Cover and let it rise.
6. Mix flour and butter to make the empaste.
7. Stretch dough in a rectangle and smear empaste. Fold in 3 parts, rest.
8. Roll out, fold in 3, turn 90°, repeat. Wrap and refrigerate overnight.
9. Next day, roll out and fold in 2. Let rest 1 hour at room temperature.

Shaping the Medialunas

1. Stretch the dough into a rectangle. Cut into 6" strips, then triangles (4" base).
2. Roll from base to tip. Curve and place on buttered sheet.
3. Brush each with egg wash.
4. Bake at 375°F until golden.

Glazing and Eating

1. While baking, boil sugar and water until small bubbles appear.
2. Brush syrup on medialunas right out of the oven.
3. Eat warm and enjoy!

Watch How to Make Medialunas

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