Medialunas

(Photo by Real Distan)

Anyone who has spent at least a day in Buenos Aires has probably come across the medialuna, a pastry commonly known around the world as a croissant, with it´s own local flair of course. This starchy staple is as important for Porteños as bagels seem to be for New Yorkers, and are the pillar of many a café breakfast or afternoon snack.

There are two types of medialunas; de grasa (made from lard) are thinner and crunchier, and de manteca (made from butter) are fluffy and soft.  Bakeries also sell facturas, which are sisters to the medialunas and traditionally feature dulce de leche, confectioner´s cream and quince jam fillings.

While you´re in the city, stopping at one of the traditional city cafés is a must and a coffee with medialunas, mandatory.

Those back home who got hooked on their trip, can try the following recipe for Medialunas de Manteca:

Ingredients:

(makes 3 dozen)

4 ¾ cups of Pastry Flour

1 ¼ cups Milk

¼ cup  Sugar

2 TBSP Honey

1 ½ TBSP fresh yeast

1 Egg

A pinch of Salt

7 Oz. Butter

1- Place ¾ cup of  pastry flour on a counter or table you can knead comfortably on. Work in the butter until the flour is absorbed.

2- Mold the flour and butter mixture into a stick of butter, wrap it in a bag or cling-wrap and place it in the refrigerator.

3- Warm up the milk and  1 tsp. of sugar until it`s lukewarm and mix in the yeast.

4- Make a mound with the remaining flour on counter or tabletop you´re working on. Mark a hole in the center and in it place the salt, remaining sugar, egg and honey. Knead very well.

5- Add the milk and yeast mixture and continue kneading. The dough should be soft and sticky.

6- Knead and bang the dough on the counter until it is very smooth.

7- Place the dough in a bowl and cover it for approximately an hour (the dough should double). Keep in mind that yeast needs a relatively warm environment to rise so in winter make sure to have the heating in the kitchen on.

8- Once the dough has risen take out the butter/flour from the refrigerator and roll it out into a thin rectangle.

9- Roll out the dough until is thin and place the butter rectangle in the center,  on top of the dough rectangle.

10- Fold the rectangles until the dough covers the butter. Refrigerate for an hour. Fold again and refrigerate for another hour.

11- Roll out the dough until it is approximately a 0.5 inches thick. Cut into triangles and chill for 20 minutes.

12- Roll the triangles from the base to the tip. Place on buttered baking trays and allow to rise until they double their size.

13-  Whip an egg yolk with some milk and paint onto the medialunas.

14- Bake for approximately 15 minutes at 410 ° F.

9 thoughts on “Medialunas

  1. I normally love your blog posts but this is truly infuriating. I love to bake and have tried this recipe twice now and both times it has really not worked. Can someone else try and see if its just me or a bad recipe!

  2. It was the quantities of the flour and butter that I was having difficulties with, it just seemed to be a thick dough and not a great taste to it. It is probably me but I would love to know how to make medialunas and I try out almost all of the blog suggestions so I would love to get this one right as well!!!

    • We made a mistake on the first step, it said place ¾ of pastry flour when it should have said 3/4 cup of pastry flour. (it´s been corrected). Also, some medialuna recipes also include a bit of vanilla extract and lemmon rind for flavor. Keep in mind that the dough needs a lot of kneading in steps 4-6. Check the video we recommended as well (http://www.youtube.com/watch?v=XEluWWmNMys) so that you can see what the dough´s texture should be like and the folding technique (a key to the fluffiness of the medialuna). Hopefully you will get the results you´re looking for, however it is a difficult pastry to make so it may take some practice! Best of luck!!

      • Ah that makes a lot of sense now, thank you. Please keep the suggestions coming, love reading the emails and blog and recommend it to all my friends.

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