Medialuna Recipe

Medialunas are Argentine crescent rolls. They are light and sweet and can be served with any meal.



This recipe makes about 20 to 25 medialuna rolls. I found that if you store them in an airtight container, they stayed fresh for about a week.



Ingredients:

3 cups all-purpose flour

pinch of salt

1/2 cup sugar

1 tbsp dry yeast

1 tspn sugar

1 tbsp all-purpose flour

3 eggs

1 egg yolk

1/3 cup warm water

2 tbsp butter



Preparation:

1. In a small bowl, mix the yeast, 1 tspn sugar, and 1 tbsp flour. Add 1/3 cup warm water and stir well. Cover the bowl with plastic wrap or foil and allow yeast to ferment in a warm place for about 20 minutes.
2. In a large mixing bowl, add the eggs, 1/2 cup sugar, melted butter, and 1/2 cup warm water. Mix thoroughly.
3. Add flour, salt, and yeast mixture to the large mixing bowl. Mix until all of the ingredients have combined. Add a little more flour, if necessary, so that dough cleans the sides of the bowl.
4. Turn dough out of bowl onto a floured surface and knead until dough is soft and smooth.
5. Form a round loaf and place in a bowl. Cover with a dry towel and let dough rest in a warm place for about an hour.
6. Preheat oven to 350 degrees Fahrenheit.
   
   
7. Divide dough into three parts and roll out each part to form a large rectangle. From each rectangle, cut triangles (about 10cm by 12 cm).
8. Roll each triangle up to form a crescent.
9. Set crescents on a greased baking sheet.
10. Brush crescents with egg yolk.
11. Bake medialunas for 12 - 15 minutes.
    
    

Argentina [ print this recipe ]