Medialunas

Nutrition · per serving

Steps

1. 1

   Combine the strong white flour, fine salt, caster sugar, and instant yeast in a bowl, keeping the yeast and salt on opposite sides at first. Mix the lukewarm whole milk, lukewarm water, egg, softened unsalted butter, vanilla extract, and lemon zest separately, then add to the dry ingredients and knead for 8-10 minutes until smooth, slightly glossy, and elastic. The dough should feel soft but not sticky; if it sticks badly, dust very lightly with flour rather than adding much more.

   180 g strong white flour3 g fine salt25 g caster sugar4 g instant yeast70 ml whole milk, lukewarm20 ml water, lukewarm1 medium egg25 g unsalted butter, softened2 ml vanilla extract1 tsp lemon zest
2. 2

   Shape the dough into a rectangle, wrap or cover it, and chill for 10 minutes. At the same time, place the cool but pliable unsalted butter between two sheets of baking paper and tap/roll it into a thin rectangle about half the size of the dough. Chill briefly if it becomes greasy; it should bend without cracking.

   60 g unsalted butter, cool but pliable
3. 3

   Roll the chilled dough into a rectangle roughly twice the size of the butter block. Place the butter on one half, fold the other half over to enclose it, and seal the edges. Roll gently into a long rectangle, then fold in thirds like a letter. Chill for 10 minutes to keep the layers distinct.

   60 g unsalted butter, cool but pliable
4. 4

   Give the dough a second letter fold: roll it out again carefully, keeping the edges as straight as possible, then fold in thirds. Chill for 10 minutes. If the butter softens and starts to smear, stop and chill before continuing; distinct layers are what create the tender crumb.

5. 5

   Roll the dough into a rectangle about 3-4 mm thick. Trim the edges neatly, then cut long triangles with bases about 6 cm wide. Stretch each triangle gently, roll from the base to the tip into tight crescents, and curve the ends inward to form medialunas. Arrange on a lined tray with space between them.

6. 6

   Whisk the egg yolk with the whole milk and brush the medialunas lightly. Let them rest at warm room temperature for 15 minutes, until slightly puffed; because this is a quick schedule they will not fully double, but they should look less dense.

   1 egg yolk10 ml whole milk
7. 7

   Bake in a preheated oven at 200 C for 14-16 minutes, rotating the tray halfway through, until the medialunas are deeply golden and the layers are visibly separated. They should feel light for their size and be fully baked through at the center.

8. 8

   While they bake, make the glaze: simmer the caster sugar, water, and honey for 1-2 minutes just until dissolved and slightly syrupy. Do not reduce too far; a light syrup soaks and shines better than a thick one.

   35 g caster sugar35 ml water10 g honey
9. 9

   As soon as the medialunas come out of the oven, brush them generously with the hot honey syrup glaze. Let them stand for 5 minutes so the glaze sets and the crumb finishes stabilising, then serve warm.

   35 g caster sugar35 ml water10 g honey

Origin & History

Medialunas are one of Argentina's most beloved bakery pastries, descended from Viennoiserie techniques that arrived with European immigration and evolved into a distinctly local treat. In Argentina they are often sold as medialunas de manteca or de grasa and are a classic breakfast or merienda item, commonly served with cafe con leche.