Argentinian Medialunas: A Delicious Blend of Tradition, Resistance, and Flavor

Medialunas, the delightful crescent-shaped pastries, hail from Argentina and are a beloved treat often enjoyed with mate, a traditional South American herbal drink. These pastries are a unique fusion of flavors, resembling a cross between a brioche and a croissant. Made from a sweet enriched dough featuring eggs and butter, they boast many layers and a subtle hint of lemon and vanilla, with a restrained sweetness.

Unlike croissants, medialunas are not solely savory; they offer a delightful balance of sweetness and richness. They are a bit challenging to make but utterly rewarding to savor.

Once baked, they can be frozen and reheated for a delectable treat anytime.

Argentinian medialunas have a fascinating history tied to the country's political and social movements. In the late 19th century, a union of anarchist bakers used their pastries as a form of propaganda, assigning them cheeky names meant to mock the government and other societal institutions. Terms like "friar’s balls" and "little cannons" became common parlance for these sweet treats, serving as a subtle form of resistance against perceived injustices.

Enjoy your medialunas with a traditional mate!

It is recommended using European-style butter with a higher fat content (82% or more) for the best flavor and texture in this recipe.

Ingredients

For the dough:

1 1/4 c. of whole milk

1 tablespoon (2 envelopes) of active yeast

4 1/4 cup of all-purpose flour

3 tablespoon of sugar

1 tablespoon of honey

1 teaspoon of vanilla extract

1 teaspoon of lemon zest, optional

1 2/3 tsp of salt

2 eggs (1 for the dough and 1 for the brush)

For the filling:

 1/3 cup of all-purpose flour

1 cup of European-style butter, at room temperature (Plugra works well)

For the syrup:

 1/2 cup of water

 1/2 cup of sugar

Instructions:

1. Warm the milk until it reaches around 110°F (43°C). Stir in the yeast until dissolved. Let it sit for 10 minutes until bubbles form, indicating the yeast is active. If no bubbles appear, repeat the process with fresh yeast to ensure it's alive.

2. Mix the butter and 40 grams of flour with a fork until crumbly. Spread the mixture on parchment paper, forming a square of about 6 inches per side. Refrigerate for at least 15 minutes.

3. In a bowl, combine flour, sugar, honey, vanilla extract, lemon zest, salt, and one egg. Mix with a paddle attachment while gradually adding the milk with yeast. Work until a sticky dough forms, about 5 minutes. Switch to a kneading hook and knead for 10 minutes at low speed.

4. Transfer the dough onto a floured board. Stretch it into a 12-inch square, place the butter square in the center, and fold the dough over it to seal. Roll into a rectangle, then fold in 3 like a letter, starting with the left side. Place in a floured tin and refrigerate for 1 hour.

5. Repeat step 4 twice, refrigerating the dough for 30 minutes each time.

6. Stretch the dough into a 45 x 30 cm rectangle (about 18 x 12 inches) on a floured counter. Cut into three 4-inch wide strips, then cut each strip into 3 triangles diagonally to get 18 triangles. Roll each triangle from the base to form crescents.

7. Generously butter a quarter baking sheet. Arrange the crescents on the sheet, shaping them like horns and filling the tray.

8. In a small bowl, beat the remaining egg with a little water or milk. Preheat the oven to 350°F (180°C).

9. Cover the medialunas with a dishcloth and let them rise in a warm place for 30-45 minutes until they grow but not double in size.

10. Brush the risen medialunas with the egg mixture and bake for 30 minutes, rotating if needed.

11. Meanwhile, make the syrup by boiling water and sugar in a small pot for 4 minutes to reduce.

12. Once baked, remove the medialunas from the oven and prick them with a toothpick. Brush them with the syrup until absorbed.

13. Serve warm. They can be stored for up to three days or frozen and reheated later.