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Medialunas – Argentine sweet croissants
Breakfast

Medialunas – Argentine sweet croissants

Sweet Argentine half-moon croissants with a sticky honey glaze — the breakfast and merienda favourite in every Buenos Aires café.

ClassicBreakfastAfternoon TeaBakingArgentinemedialunas
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Rate:
148 min total
12 servings
Medium

Ingredients

servings
Units

  • Dough

    • 1.1 lb Strong bread flour
    • 2.8 oz Sugar
    • about 0.2 oz Instant yeast
    • about 0.8 cup Milk, lukewarm
    • 2 stk Eggs
    • 5.3 oz Butter, softened

  • Glaze

    • 3.5 oz Honey
    • 1.7 fl oz Water
    • 1.8 oz Sugar

Instructions

  1. 1

    Mix flour, sugar and yeast

    1. Mix flour, sugar and yeast. Add milk and eggs, knead 10 min to a smooth dough. Add butter and knead until silky.
  2. 2

    Let rise 1 hour

    1. Let rise 1 hour. Roll out into a triangle shape and roll half-moons from the wide end.
  3. 3

    Proof 30 min

    1. Proof 30 min. Bake at 190 °C for 15–18 min until golden.
  4. 4

    Boil honey, water and sugar into a syrup

    1. Boil honey, water and sugar into a syrup. Brush warm medialunas with glaze.

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Author

N

Nordmad

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Author

N

Nordmad