📝 About This Recipe
Transport yourself to a bustling porteño café with these exquisite Medialunas de Manteca. Smaller, sweeter, and more compact than their French croissant cousins, these Argentine treasures feature a rich, brioche-like dough laminated with high-quality butter and finished with a signature orange-scented sugar glaze. The result is a tender, syrupy pastry that perfectly balances a soft interior with a delicate, sticky exterior.
🥗 Ingredients
The Dough (Amasijo)
- 500 grams All-purpose flour (high quality, sifted)
- 225 ml Whole milk (lukewarm)
- 25 grams Fresh yeast (or 8g active dry yeast)
- 100 grams Granulated sugar
- 1 tablespoon Honey (adds moisture and color)
- 10 grams Fine sea salt
- 1 teaspoon Vanilla extract
The Butter Block (Empaste)
- 200 grams Unsalted butter (at room temperature)
- 25 grams All-purpose flour (to mix with butter)
The Finishing Glaze (Almíbar)
- 100 ml Water
- 100 grams Granulated sugar
- 1 strip Orange peel (large piece)
👨🍳 Instructions
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1
In a small bowl, dissolve the yeast and honey in the lukewarm milk. Let it sit for 5-10 minutes until it becomes frothy.
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2
In a large stand mixer bowl, combine the flour, sugar, and salt. Add the yeast mixture and vanilla. Mix with the dough hook for 8-10 minutes until you have a smooth, elastic, and slightly tacky dough.
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3
Shape the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (or ideally overnight) to relax the gluten.
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4
Prepare the 'Empaste' by mixing the 200g of butter with 25g of flour until smooth. Spread it onto parchment paper into a 15x15cm square and chill until firm but still pliable.
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5
Roll out the chilled dough into a 30x15cm rectangle. Place the butter square in the center and fold the dough flaps over it, sealing the edges completely.
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6
Perform the first 'turn': Roll the dough out into a long rectangle and fold it into thirds (like a letter). Wrap and chill for 40 minutes. Repeat this rolling and folding process 3 more times, chilling between each turn.
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7
After the final turn, let the dough rest in the fridge for at least 4 hours. Then, roll the dough out on a floured surface to a thickness of 4-5mm.
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8
Cut the dough into long, thin triangles (about 8cm base and 15cm height). Stretch the tip of each triangle slightly.
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9
Roll the triangles from the base toward the tip. Curve the ends toward each other to create the classic 'half-moon' shape and place on a parchment-lined baking sheet.
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10
Cover the medialunas with a clean cloth and let them rise in a warm, draft-free spot for 2 hours until doubled in size and 'jiggly'.
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11
Preheat your oven to 200°C (390°F). Bake the pastries for 15-20 minutes or until they are a deep golden brown.
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12
While they bake, make the syrup by boiling the water, sugar, and orange peel for 5 minutes until slightly thickened. Let it cool.
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13
As soon as the medialunas come out of the oven, brush them generously with the cold syrup while they are still piping hot.
💡 Chef's Tips
Always use high-fat European-style butter for the best lamination and flavor. If the dough feels too elastic while rolling, let it rest in the fridge for 15 minutes to relax the gluten. Never skip the syrup; the sticky sweetness is what defines a true Argentine medialuna. Ensure your kitchen isn't too hot during the folding process, or the butter will melt into the dough instead of creating layers.
🍽️ Serving Suggestions
Serve warm with a classic 'Café con Leche' for an authentic breakfast. Pair with a side of Dulce de Leche for dipping. Slice horizontally and fill with ham and cheese for a 'Medialuna de Jamón y Queso'. Enjoy alongside a glass of fresh orange juice.