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Medialunas (medialunas): recipe illustration
Breakfast

Medialunas (medialunas)

Small crescent-shaped pastries, softer and sweeter than the French croissant, very popular at breakfast in Argentina. They are often glazed with syrup and enjoyed with coffee with milk.

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Ingredients

Ingredients

Sirop

Spices & seasoning

Nutrition facts

479 kcal per serving

Protein
10.4 g
Carbohydrates
68.5 g
of which sugars
26.9 g
Fat
17.2 g
Fiber
2.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Dissolve the yeast in the warm milk with a spoonful of sugar.
  2. In a bowl, mix the flour, the rest of the sugar, the salt, the egg and the yeasted milk, then knead for 10 minutes.
  3. Gradually incorporate the softened butter and knead until smooth and elastic.
  4. Cover and let rise for 1 hour in a warm place until doubled in size.
  5. Roll the dough into a large disc, cut out triangles and roll them from the base to form crescents.
  6. Place them on a tray, cover and let rise for 30 minutes.
  7. Bake at 180 °C for 15 minutes until nicely golden.
  8. Make the syrup by heating sugar, water and honey for 3 minutes, brush the still-warm medialunas with it and let them cool slightly.

Variations and tips

Medialunas de mantequilla. Replace part of the butter with margarine for a softer texture.

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Original Ecomely recipe.