Easy Argentine Medialunas Recipe: Flaky Croissants at Home

In a large bowl, dissolve yeast and 1 teaspoon of sugar in warm milk. Let sit for 5 minutes until frothy. Add flour, remaining sugar, egg, melted butter, vanilla extract, and salt. Mix until a shaggy dough forms.

Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Punch down the risen dough and roll it into a rectangle. Place cold butter in the center, fold the dough over, and roll again. Perform 3 single folds, chilling the dough for 30 minutes between each fold. This creates the flaky layers.

After the final fold and chill, roll the dough into a large rectangle, about 3-4 mm thick. Cut into long triangles. Starting from the wide end, gently roll each triangle towards the tip to form the crescent shape of the medialunas.

Place shaped medialunas on a baking sheet lined with parchment paper, leaving space between them. Cover lightly and let rise again for 30-45 minutes until visibly puffed. Preheat oven to 190°C (375°F). Bake for 15-20 minutes, or until golden brown.

While medialunas are still warm, gently brush them with a warm glaze made from honey or apricot jam mixed with a little water. Serve immediately and enjoy these delicious Argentine pastries!