Argentinian Medialunas Sweet Croissants
These soft, sweet Argentinian medialunas are a beloved breakfast pastry, featuring a tender, buttery dough with a delicate sugar glaze. They're a special treat, often enjoyed with coffee, and are easier to make than traditional French croissants.
Ingredients
Ingredients
- 2.25 tsp active dry yeast 1 packet
- 0.25 cup warm milk about 110°F
- 0.25 cup granulated sugar plus extra for sprinkling
- 0.5 tsp salt
- 2.5 cup all-purpose flour plus more for dusting
- 0.5 cup unsalted butter cold, cut into small cubes
- 1 large egg beaten, for egg wash
- 2 tbsp powdered sugar for glaze (optional)
Notes
Storage: Store cooled medialunas in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 5-10 minutes to restore freshness. Make-Ahead: The dough can be made and refrigerated up to 24 hours in advance. For a time-saver, you can freeze the shaped, unrisen croissants on a tray, then transfer to a bag and bake from frozen, adding 5-7 minutes to the bake time. Variations: Add a teaspoon of vanilla extract to the dough for extra flavor, or sprinkle with coarse sugar before baking for a crunchy top. Serving Suggestion: Enjoy with a strong espresso or mate, a traditional Argentinian drink.