Butter Medialunas (Argentinian Croissants)

Name: Butter Medialunas (Argentinian Croissants)
Total time: 3600 s
Yield: several
Cuisine: American
Ingredients: 8 cups all-purpose flour (about 1 kg); 1 3/4 oz fresh yeast (about 50 grams); 7 oz unsalted butter or margarine, softened (about 200 grams); 1 cup sugar (about 200 grams); 1 egg; Vanilla extract; 3/4 cup milk (about 200 ml); Simple syrup (equal parts water and sugar); 1 egg for brushing (optional)

Agustina @agus30

One of my favorites! I have two recipes on my profile (this one and another). I hope you pick the one you like best!

Agustina @agus30

One of my favorites! I have two recipes on my profile (this one and another). I hope you pick the one you like best!

Saved

Ingredients

over 60 minutes

several

8 cupsall-purpose flour (about 1 kg)
1 3/4 ozfresh yeast (about 50 grams)
7 ozunsalted butter or margarine, softened (about 200 grams)
1 cupsugar (about 200 grams)
1egg
Vanilla extract
3/4 cupmilk (about 200 ml)
Simple syrup (equal parts water and sugar)
1egg for brushing (optional)

Saved

Steps

over 60 minutes

1

Proof the yeast: crumble the yeast cube with a little water, 1 tablespoon of sugar, and a bit of flour.
2

Mix the softened butter and sugar until creamy. Then add the egg, a pinch of salt, and 1 tablespoon of vanilla extract.
3

Once combined, pour in the milk and the proofed yeast mixture. Mix briefly. Gradually add the flour until you have a smooth, soft dough. Let rise for 45 minutes.
4

Roll out the dough and cut into triangles to shape the medialunas.
5

Let rise for another 30 minutes.
6

Once risen, preheat the oven to 320°F (160°C) and brush with egg. Bake for 40-50 minutes.
7

Prepare the simple syrup. Remove the medialunas from the oven when they are golden to your liking. Enjoy!