Medialunas
Medialunas, from above
Non vegEggArgentina

Medialunas

Sweet, glossy little crescents with a honey syrup glaze. Argentina's café breakfast.

240 minTime
6 gProtein each
mildSpice
Half moons2 chapters · 1 min read

Make it your way

Grandma's wayButter medialunas with honey syrup.
The original
366kcalsame
6 gproteinsame
1 gfibresame
240minutessame

Medialunas de manteca.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Maida (all-purpose flour, plain flour)4 cups
Butter250 g, 200 g cold for laminating
Sugar½ cup
Egg2
Milk¾ cup, warm
Instant dry yeast1 tbsp
Honey2 tbsp
Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp
Orangezest of 1
Salt1 tsp

Method

5 steps
  1. 1Mix flour, 70 g sugar, yeast, salt, zest, 50 g butter, 1 egg, vanilla and milk into a soft dough. Chill 30 minutes.
  2. 2Roll out, enclose the cold butter and fold in thirds. Repeat three times, chilling 30 minutes between folds.
  3. 3Roll 4 mm thick, cut long triangles and roll into crescents.
  4. 4Proof 1 1/2 hours, brush with egg and bake at 200°C for 15 minutes.
  5. 5Boil the remaining sugar with honey and a splash of water, and brush over the hot medialunas.
Serve it like this

Serve three on a small plate with café con leche, a dish of dulce de leche on the side for dipping.

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Make it a meal

What goes with Medialunas: a bread or rice, a side, something to drink and something sweet.

On the side Jeera aloo30 min
On the side Coconut chutney10 min
A little snack Empanadas argentinas100 min
To drink Café de olla15 min
To drink Chocolate caliente15 min
Something sweet Dulce de leche150 min
Something sweet Alfajores de maicena75 min
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