Medialunas, are a sweeter, less laminated version of the croissants. I can’t tell which one I like the most. There are moments where I crave for medialunas and there are croissants moments.
The recipe I love is been adapted from Claudio Olijavetzky book: Panaderia Argentina.
Makes: 2 dozens Prep time: Cook time:
- 275 ml Whole milk
- 50 gr Sugar
- 25 gr Honey
- 7 gr Dry-active yeast
- 10 gr Salt
- 470 gr All-purpose flour
- 75 gr Butter
- 200 gr Butter
- In a small bowl combine the milk, sugar, honey, and yeast. Gently mix using a fork for the yeast to dissolve. Let it rest.
- On the bowl of a stand mixer with the hook attachment, combine the flour and salt. Pour the milk mixture and start mixing on slow speed.
- Once the dough starts to form, begin to add the butter in small pieces. Once all butter is add, continue mixing until dough comes out of the bowl. The dough should be elastic and super smooth. Cover the bowl and let it rest 30 mins at room temperature. Place in the refrigerator overnight. (you can also, let it rest for an hour in the refrigerator)
- Roll the dough to form a rectangle, it should have a thickness of 1,5cm - 2cm.
- Place the laminated butter in between two sheets of film paper. Using a rolling pin, roll the butter to be super thin. Place the butter on top of the dough and fold it like a book. If the dough is cold you could roll into a rectangle of 1/2cm thickness and fold-in like a book. Place in the freezer for an hour and repeat the last step 4 times.
- Cut the dough into 3 equal strips and start cutting the triangles. Have a baking sheet right next to you. My suggestions here is to first cut all of the triangles and then roll of them.
- Preheat the oven to 350F. Roll the croissants from the long base to the thin tip. Place one infront of the other. Bake for 20 minutes, or until level of golden desire.
- While medialunas are in the oven, place the sugar and water from the simple syrup into a pot and bring to boil. Once sugar is dissolve remove from heat, and let it sit. Remove medialunas from the oven and pour simple syrup over them.
- You can eat them right away, save them for later, place ham & cheese on them and bake them for another 15 minutes for cheese to melt.
**Make Ahead: You can freeze them either before or after cooking them. Will last up to three months in the freezer.