Argentine Butter Croissants (Medialunas)

Introduction:
Discover the irresistible taste of homemade Argentine butter croissants, known as "medialunas." While these pastries are similar to French croissants, they boast a unique Argentine twist. Perfect for a special breakfast or afternoon tea, these sweet, buttery pastries are sure to become a favorite.

Ingredients

🥣 1/2 kg Harina 0000 (all-purpose flour)
🥛 225 ml Milk
🍞 25 g Fresh yeast
🥚 1 Egg
🍬 100 g Sugar
🍯 15 g Honey
🧂 15 g Salt
🧈 200 g Butter (plus extra for rolling)
🍚 25 g Harina (flour, for the butter mixture)

Instructions

1- Activate the Yeast:

• Warm the milk slightly and dissolve the fresh yeast with a spoonful of sugar.
• Let it sit for about 10 minutes until frothy.

2- Make the Dough:

• In a large bowl, sift the flour. Make a well in the center, and add the activated yeast mixture, egg, sugar, honey, and salt.
• Combine the ingredients until a sticky dough forms.
• Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
• Place the dough back in the bowl, cover with a cloth, and let it rise in a warm place for about 1.5 to 2 hours or until it doubles in size.

3- Prepare the Butter Layer:

• Soften the butter slightly and mix with 25 g of flour until smooth.
• Form it into a thick square, wrap in plastic, and chill in the refrigerator for 15 minutes.

4- Incorporate the Butter:

• Roll out the dough into a rectangle about twice the size of the butter square.
• Place the butter square in the middle of the dough.
• Fold the dough over the butter, like an envelope. Roll it out gently to a rectangle.

5- Fold the Dough:

• Fold the dough into thirds, turn it 90 degrees, and roll it out again.
• Repeat this process two more times. Chill in the fridge for 15 minutes between folds.

6- Form the Medialunas:

• Roll the dough out into a large rectangle, about 5 mm thick.
• Cut into wide triangles. Roll each triangle from the base to the tip, forming crescent shapes.

7- Final Rise and Bake:

• Place shaped medialunas on a baking tray lined with parchment. Cover and let rise for 30 minutes.
• Preheat your oven to 180°C (356°F). Brush the medialunas with an egg wash.
• Bake for 15-20 minutes until golden brown.

Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Servings: 12 medialunas
Calories: Approximately 230 per serving

• Proteins: 4g
• Fats: 12g
• Carbohydrates: 28g
  Equipment:
• Bosch Stand Mixer (optional for kneading)
• Rolling pin
• Sharp knife
• Parchment paper

Cooking Tips:

• Ensure the butter does not melt into the dough during incorporation. Keep it cold.
• Use a sharp knife to cut the triangles for clean edges.

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Argentine Butter Croissants (Medialunas)

Posted by Waivio guest: @waivio_hivecooking