Medialunas (Argentanian Crossant)

• 550 g flour
• 140g sugar
• 130g butter
• 1 egg
• 100 ml of warm water
• 100 ml of warm milk
• 10 g dry yeast
• 1 tablespoon vanilla
• 5 g salt (a pinch)
• 1 egg to brush
  
  

Syrup:

• 10 tablespoons water
• 8 tablespoons sugar

• prepare a syrup, by adding the sugar and water in a pan and cook until sustained bubbles are achieved, this is the moment in which the sugar dissolves. We remove it and let it cool.

• In a bowl add the yeast, warm water, a tablespoon of sugar, and a tablespoon of flour, and mix well. Let it rest for 20 minutes (the tablespoon of flour and sugar are taken from the amount indicated in the ingredients).

• Place all the ingredients and the yeast mixture in a bowl and knead for 10 minutes by hand or in a mixer.

• Form a ball and keep it in the same bowl, greased with oil, and tightly covered until it doubles in volume. (It took me 3 hours).

• Divide the dough,  into two and roll it out into a rectangle with the rolling pin. Cut triangles roll them from the base to the tip and place them on the baking tray on baking paper.

•  Cover with film or a cloth and let it rest again until it doubles in volume (between 30 minutes and 1 hour).

• Brush with beaten egg and bake in a preheated oven at 180º C for 15-20 minutes at medium height until slightly golden.

• Once out of the oven, brush with the syrup.

Here are some tips and tricks for making perfect medialunas:

• Quality Ingredients: Use high-quality flour, butter, and fresh yeast for better flavor and texture.
• Proper Rolling: Roll the dough into a rectangular shape before cutting it into triangles to ensure even sizes for consistent baking.
• Shape Wisely: When rolling the triangles, start from the wide end and roll gently; this helps create the crescent shape.
• Create a Glaze: Brush with an egg wash or milk before baking for a shiny finish, and consider adding a sprinkle of sugar or sugar syrup on top for extra sweetness.
• Let Them Rise: Allow the shaped medialunas to rise again before baking for a lighter, airier product.
• Watch the Oven: Bake until golden brown, keeping an eye on them towards the end to avoid over-baking.

Here are some frequently asked questions about making medialunas:

What type of flour is best for medialunas?

All-purpose flour works well, but using a blend of all-purpose and bread flour can yield a flakier texture.

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be substituted directly; just mix it with the dry ingredients without needing to proof it first.

How long should I let the dough rise?

The dough should rise until it doubles in size, typically 1-2 hours at room temperature or overnight in the fridge for more flavor.

How do I store leftover medialunas?

Store them at room temperature in an airtight container for up to 2 days, or freeze them for up to a month.

Can I prepare the dough in advance?

Absolutely! You can prepare and refrigerate the dough overnight, then roll and shape the medialunas the next day.

What can I serve with medialunas?

They pair beautifully with coffee, tea, or a spread of dulce de leche. Enjoy them plain or with fruit preserves for added flavor.