Medialunas Argentinas

Argentinian croissants known for their buttery texture and flaky layers. This recipe is easier than traditional croissants but requires some patience.

Ingredients

Dough (Détrempe)

• 500 grams all-purpose flour
• 10 grams salt
• 80 grams sugar
• 300 milliliters cold whole milk
• 7 grams active dry yeast
• 30 grams honey
• 1 teaspoon vanilla extract

Butter Layer (Beurrage)

• 200 grams unsalted butter (at room temperature)
• 25 grams all-purpose flour

Egg Wash

• 1 egg
• A pinch of salt

Syrup

• 200 grams sugar
• 20 grams honey
• 180 grams water

Instructions

1. Prepare the Détrempe: Combine flour, salt, and sugar. Add cold milk, yeast, honey, and vanilla extract. Mix until combined, then knead until smooth (5-7 minutes). Cover and refrigerate for at least 3 hours.
2. Prepare the Butter Layer: Mix room-temperature butter with flour. Shape it into a rectangle between two sheets of plastic wrap and refrigerate for at least 30 minutes.
3. Roll the dough into a rectangle and place the butter block in the center. Fold the dough over to enclose the butter.
4. Gently roll out the dough, then fold into thirds (letter fold). Cover and refrigerate for at least 1 hour.
5. Repeat the letter fold two more times, with 1-hour rests in between, for a total of three folds.
6. Roll the dough out, trim edges, then cut it into triangles. Shape each triangle into a half-moon “medialuna” by rolling tightly from the base, pulling the tip gently.
7. Place on a baking sheet and let rise in a warm place until doubled in size (about 2 hours).
8. Preheat the oven to 350°F (180°C). Brush each medialuna with egg wash and bake for 18-20 minutes until golden brown.
9. While baking, make the Syrup: Boil sugar, honey, and water until sugar dissolves.
10. Brush the medialunas with syrup twice immediately after they come out of the oven.