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:
- 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.
- In a large mixing bowl, add the eggs, 1/2 cup sugar, melted butter, and 1/2 cup warm water. Mix thoroughly.
- 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.
- Turn dough out of bowl onto a floured surface and knead until dough is soft and smooth.
- 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.
- Preheat oven to 350 degrees Fahrenheit.
- 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).
- Roll each triangle up to form a crescent.
- Set crescents on a greased baking sheet.
- Brush crescents with egg yolk.
- Bake medialunas for 12 - 15 minutes.
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