For all fans of starting the day with dessert
Argentine medialunas
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Ingredients
Dough
250 g all-purpose flour
25 g fresh yeast or 7 g dry yeast
125 ml milk
50 g sugar
1 egg
75 g softened butter
Pinch of salt
Filling
100 g melted butter
150 g sugar
1 teaspoon cinnamon (optional)
Syrup
Zest of one orange
1 vanilla bean (split lengthwise)
150 g sugar
150 ml water
Additional
Powdered sugar for dusting (optional)
Instructions
- Dissolve yeast in milk with a teaspoon of sugar. Set aside for about 10 minutes until the yeast begins to foam.
- In a large bowl, mix flour, sugar, egg, softened butter, and a pinch of salt. Add activated yeast mixture. Knead the dough until smooth and elastic.
- Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes elastic and springy.
- Shape the dough into a ball and place it in a bowl. Cover with a cloth and let it rise until doubled in size, which will take about 1-1.5 hours.
- After the dough has risen, roll it into a rectangle about 5 mm thick.
- In a bowl, mix melted butter, sugar, and optional cinnamon to create the filling for medialunas.
- Spread the filling evenly over the surface of the dough.
- Fold the dough in half and then cut it into triangular shapes, starting from the longer side. Roll each triangle, starting from the wider end, to create the shape of a croissant.
- Place the medialunas on a baking sheet lined with parchment paper, keeping a proper distance between them.
- Let the medialunas rise for about 30 minutes until they double in size.
- Preheat the oven to 180°C.
- Bake the medialunas for about 15-20 minutes or until they become golden brown.
- Meanwhile, prepare the syrup: In a saucepan, combine orange zest, vanilla seeds from the bean, sugar, and water. Boil over low heat until the sugar dissolves. Then, set aside to cool.
- Once you take the medialunas out of the oven, brush them with the prepared syrup while they are still warm.
Don’t wait any longer and check it out. Recipe for :
* - approximate nutritional values
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