Medialunas

These buttery Argentinian croissants deliver that perfect contrast of crispy, flaky layers and tender crumb that makes them irresistible for breakfast or afternoon tea. The laminated dough requires patience, but the rich, caramelized exterior and delicate pastry texture reward every fold. Perfect for weekend baking projects or impressing guests with an authentic taste of Buenos Aires.

Ingredients

1 cup whole milk (240 ml)

2 1/4 teaspoons active dry yeast (7 grams)

1/4 cup granulated sugar (50 grams)

1 teaspoon salt (6 grams)

1 large egg yolk (15 grams)

2 tablespoons unsalted butter, softened (30 grams)

3 1/3 cups all-purpose flour (400 grams)

1 cup plus 2 tablespoons cold unsalted butter, cut into cubes (260 grams)

1 tablespoon sugar mixed with 1 tablespoon water for egg wash (15 grams sugar)

2 tablespoons coarse sugar or pearl sugar for topping (25 grams)

Instructions

Heat the milk to 110 degrees Fahrenheit (43 degrees Celsius) in a small saucepan. Pour into a large mixing bowl and add the yeast, stirring gently until dissolved. Let sit for 5 minutes until foamy.

Add the 1/4 cup granulated sugar, salt, egg yolk, and softened butter to the yeast mixture. Stir until combined, then gradually add the flour, mixing until a shaggy dough forms that pulls away from the bowl sides.

Turn the dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic but still slightly sticky. Shape into a ball, place in an oiled bowl, cover with plastic wrap, and refrigerate for at least 30 minutes.

Remove the dough from the refrigerator and roll it out on a floured surface into a 10 by 15 inch rectangle (25 by 38 centimeters). Distribute the cold butter cubes evenly over the top two-thirds of the dough, leaving a 1/2 inch (1 centimeter) border.

Fold the dough in thirds like a letter: fold the bottom third up over the middle, then fold the top third down. Rotate the dough 90 degrees counterclockwise, then roll it out again into a 10 by 15 inch rectangle (25 by 38 centimeters). Fold in thirds again. Wrap in plastic wrap and refrigerate for 20 minutes.

Repeat the rolling, folding, and rotating process two more times, refrigerating for 20 minutes between each fold. After the final fold, refrigerate for at least 1 hour until very cold.

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line two large baking sheets with parchment paper. Remove the dough from the refrigerator and roll it out on a floured surface into a 16 by 12 inch rectangle (40 by 30 centimeters), about 1/8 inch (3 millimeters) thick.

Using a ruler and a sharp knife, cut the dough into 3 inch (7.5 centimeter) wide strips. Cut each strip diagonally to create triangles with a 4 inch (10 centimeter) base.

Roll each triangle tightly from the base toward the point, then curve the ends gently to form a crescent shape. Place each medialuna point-down on the prepared baking sheets, spacing them 2 inches (5 centimeters) apart.

Cover the medialunas with plastic wrap and let them rise at room temperature for 45 minutes to 1 hour until puffy and increased in volume. Mix the 1 tablespoon sugar with 1 tablespoon water to create an egg wash, brush it lightly over each medialuna, and sprinkle with coarse sugar. Bake for 15 to 18 minutes until deep golden brown. Cool on a wire rack for 5 minutes before serving.