🎊 Wooo!!!!! It’s a landmark day here at Camila Made, and we're celebrating with The Perfect Homemade Medialunas recipe!!!🎊🧨 Five hundred posts may seem trivial, but for a Medical Assistant and a QC Manager turned food blogger, it’s a huge thing!!! As you probably know by now, the recipes I share on this site are homemade food that I cook daily for my family, with lots of sweet treats with a healthier side or sometimes just straight-up decadent. I try to make every recipe as healthy as possible, and I usually succeed.😉
However, our sweet tooth always seeks new ways to blur the line between dessert and healthy snacks. So, to celebrate our landmark day, we're sharing a special recipe we've put together via trial, and error and lots of headaches over the years. However, we've finally cracked our nemesis and are delighted with the result!📌🔨
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Nevertheless, getting here has been an exciting journey from what started 2+ years ago to now, 500 posts later, a constantly evolving learning, hard work, time, perseverance, and much patience. But we wouldn’t have it any other way. However, cooking so closely with my best friend, a.k.a. my husband, has been fascinating. Thank God daily for blessing my life with such a great man by my side; this blog would not be possible without him. It's hard work, but it’s gratifying to look at something we’ve done together and know all the work, love, and intention behind it.
Let me start by stating that it was never our plan to work together as food bloggers, but my love for baking and cooking inspires him to create a place for me to store all the recipes I’ve collected over the years. Over time, he also developed a love for cooking and now photography, leading to our passions and professional lives being wrapped up into one.😍
As for me, baking and cooking have been a part of my life for as long as I can remember, so I took what I learned from my mom and grandma and combined it with a lot of my experimentation and failed to develop my recipe style. My style has changed a lot since then and hopefully will continue to evolve as I do. So, here I leave you the recipe for The Perfect Homemade Medialunas to add some excitement to your morning breakfast without further ado.
These Medialunas are sweet, light, and full of flavor, just like the famous Medialunas savored in Paraguay and Argentina. Made of a yeast-leavened dough, Medialunas are folded in succession and then rolled into a sheet using laminating. The process creates a flaky exterior to the sweet bread, like a puff pastry. However, unlike puff pastries, Medialunas have yeast and milk added to the dough, which makes them richer as they rise more.
Enjoy them plain, stuffed with Dulce de leche, Guava paste, chocolate, or pastry cream. Their light and fluffy texture and rich buttery flavor make them an ideal accompaniment to coffee or tea for an enjoyable snack! I hope you enjoy this recipe as much as my family does!!!! 🥳🎉🎊
What is Medialunas
Medialunas are crescent-shaped sweet pastries popular in Argentina and other South American countries, as well as in Spain. Made from a buttery, flaky dough, they are often enjoyed as a breakfast pastry or sweet snack, frequently accompanied by coffee or hot chocolate.
These beloved treats are characterized by their rich, buttery flavor and soft, tender texture, and they may be finished with a sweet glaze or powdered sugar. Variations can include fillings such as dulce de leche or chocolate, adding extra layers of flavor to these delightful pastries, making them a cherished part of South American cuisine.
Brief highlights of our Medialunas recipe:
- Taste: These Medialunas are sweet, light, and full of flavor, just like the famous Medialunas savored in Paraguay and Argentina.
- Texture: Made of a yeast-leavened dough, Medialunas are folded in succession and then rolled into a sheet using laminating. The process creates a flaky exterior to the sweet bread, like a puff pastry. However, unlike puff pastries, Medialunas have yeast and milk added to the dough, which makes them richer as they rise more.
- Method: Enjoy them plain, stuffed with Dulce de leche, Guava paste, chocolate, or pastry cream. Their light and fluffy texture and rich buttery flavor make them an ideal accompaniment to coffee or tea for an enjoyable snack!
Medialunas Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Flour: The main ingredient in the dough, flour provides structure and texture to the Medialunas. It contributes to gluten development and gives the pastries a tender and flaky consistency.
- Granulated Sugar: Adds sweetness to the dough and enhances the flavor of the Medialunas. Sugar also aids in browning during baking.
- Whole Milk or Water: Provides moisture to the dough and helps activate the yeast. Using whole milk enriches the dough, producing a more flavorful final product.
- Dry Instant Yeast: Acts as a leavening agent, causing the dough to rise. It reacts with the sugar and warm liquid, producing carbon dioxide bubbles that make the dough light and fluffy.
- Kosher Salt: Balances the sweetness and enhances the overall flavor of the Medialunas. It also strengthens the gluten structure.
- Eggs: Add richness and tenderness to the dough. They contribute to the dough's texture and help bind the ingredients together.
- Pure Vanilla Extract: Enhances the flavor of the dough and adds a subtle aroma. It complements the sweetness and provides a pleasant taste.
- Honey: Adds a touch of sweetness and helps with the fermentation process. Honey also aids in browning the pastries during baking.
- Unsalted Butter: Provides flavor, richness, and a tender texture to the dough. It also helps with the lamination process, creating distinct layers in the pastries.
For the Egg Wash:
- Egg Yolk: Gives the Medialunas a shiny and golden brown appearance after baking. It adds richness and acts as a glue to hold any toppings or sugar in place.
- Pure Vanilla Extract: Enhances the flavor of the egg washes with a hint of vanilla aroma.
- Sugar: Adds sweetness to the egg wash and contributes to browning during baking.
- Kosher Salt: Balances the flavors in the egg wash and adds a subtle savory note.
- Milk, Cream, or Water: Dilutes the egg wash and helps achieve the desired consistency for brushing onto the Medialunas. It promotes even browning and adds moisture.
For the Sugar Glaze:
- Granulated Sugar: Creates a sweet glaze that adds shine and sweetness to the Medialunas. It also acts as a binder, helping the glaze adhere to the pastries.
- Water: Provides the liquid base for the sugar glaze and helps dissolve the sugar.
- Pure Vanilla Extract: Adds additional flavor to the sugar glaze, enhancing the overall taste of the Medialunas.
Tools you'll need
How to Make Medialunas
Note: The full instructions are provided in the recipe card below.
Line a baking sheet with parchment paper; set aside. Heat the milk until it is warm (110°F-115 °F). Stir in honey and yeast. Set aside until mixture looks foamy, about 5 minutes. Add the eggs, sugar, salt, and vanilla extract in a stand mixer bowl. Using the paddle attachment, beat everything while adding the yeast mixture. Switch to the dough hook, add the sifted flour, and knead for about 4 minutes; add the softened butter and continue kneading for 3 minutes at low to medium speed until the dough comes together and you've reached the low to moderate gluten development stage.
(A kneading between 8 and 10 minutes is usually enough, although everything will depend on the flour you use). Don't over-knead dough; you don't want to develop too much gluten because you will struggle to extend the dough during the laminating process. The final dough has to have a smooth texture with some elasticity, but not too much, and does not have to stick to your hands or the work surface. When the dough is ready, shape it as a disk and place it on a plate; cover it with a clingfilm wrap to dry it out. Refrigerate for 30 minutes.
While the dough is chilling, place two sticks of cold unsalted butter on a large piece of parchment paper. Cover the butter with another layer of parchment paper, and with a rolling pin, pound the butter until it's about 6'' by 6'' flat square. Wrap the butter square in parchment paper and refrigerate for 10 minutes or until needed. Remove the dough and the butter square from the refrigerator.
Make sure the dough and the butter have the same consistency and texture; you want the butter to be cold but malleable, meaning you should be able to bend it without breaking it. If the butter is too soft, it will mix with the dough instead of creating a layer. On the other hand, if the butter is too cold and hard, it will crack, and you won't be able to create layers.
Roll the yeast dough into a 13" by 13" square on a lightly floured surface. If the dough is too cold and firm, rest for a few minutes and roll it out. (Try to get the square as perfect as possible with an even thickness). Place the butter square in the middle of the rolled-out dough so that its corners point to the center of each side of the rolled-out dough. Fold the corners of the dough over the butter to meet in the middle and completely enclose the butter layer. Then, with the palm of your hand, lightly press the edges to seal the seams.
With a lightly floured rolling pin, tap the dough all over, encouraging a rectangular shape on a lightly flour-dusted surface. Once it's pliable, roll the dough into a slightly larger rectangle, about 12" by 16". Lightly dust with flour on the top of the dough and start rolling from the center of the dough towards the edges and not from the side of the dough to the other side; this technique helps keep the dough at an even thickness. In addition, you want to rotate your dough 180 degrees to keep it even more.
Brush off the excess flour and fold the rectangle of dough into thirds lengthwise, like a letter style. Place the dough on the prepared baking sheet, cover it with plastic wrap, and chill for 30 minutes. (This is your first turn) Remove the dough from the refrigerator and roll it into a large rectangle again. Brush off the excess flour, fold it into thirds, wrap it with plastic, and return the dough to the fridge. (This is your second turn) Repeat this procedure 2 more times, for a total of 4 times.
After each fold, turn the dough 90 degrees before rolling again. Make sure the open end of the dough faces towards you whenever rolling the dough. Refrigerate the dough for at least 1 hour or overnight, if possible, before using. The dough is now ready to make Homemade Medialunas or other pastries. Let the dough soften a bit at room temperature before rolling it out. Line 2 large baking sheets with parchment paper; set aside. On a lightly floured surface, gently roll half of the dough into a large rectangle, about 14" by 18", with a thickness of ¼''.
Cut the dough in half lengthwise. Cut each dough rectangle into triangles, about 5" wide by 7" long. Using a paring knife, make a 1'' notch in the center of the base of each triangle. This will help the Medialunas curl into a crescent. Now gently pull the corners of the triangles to elongate, about 10''.(The Medialunas dough is easier to manipulate near room temperature). Then, lay the dough on the work surface with the notched side closest to you. With one hand on each side of the notch, roll firmly but not tightly. You want it to hold together but not to be squished together.
Continue to roll, tugging gently back on the already rolled portion to slightly stretch the slack that hasn't been rolled out yet. Do this until you reach the point of the triangle. Place the Homemade Medialunas on a baking sheet lined with parchment paper or spray with nonstick cooking oil, curving the ends toward each other and pressing the tips into the baking sheets. Repeat with the remaining triangles of dough. Whisk the egg with 1 tablespoon of milk, vanilla extract, a pinch of sugar, and salt.
Carefully apply the first brushing of egg wash (brush only the smooth parts of the medialunas and avoid brushing the layers of the medialunas; otherwise, the egg will seal the layers preventing them from expanding; let the dough rise in a warm place until the medialunas have expended (not significantly, but enough that it is noticeable), about 40 minutes to 1 hour.
Preheat the oven to 375 °F (190.56 °C). Carefully apply the second and final egg wash (again, brush only the smooth parts of the medialunas and avoid brushing the layers of the medialunas; otherwise, the egg will seal the layers preventing them from expanding.
Bake the Medialunas for 17-20 minutes until golden brown. Remove from the oven and brush immediately with the sugar glaze. Serve warm. In a small saucepan, place the sugar and the water; simmer until the sugar dissolves completely and thickens a bit, about 5 minutes. Remove from heat and stir in the vanilla extract; let it cool. Enjoy!😍😋🥐
Substitutions
- Flour: You can use all-purpose flour instead of the specified flour in the recipe. However, remember that different flours may yield slightly different textures, so it's best to stick with the type of flour mentioned in the original recipe for the most authentic results.
- Granulated Sugar: You can substitute granulated sugar with brown sugar or a sugar substitute like honey or maple syrup for a different flavor profile. Just adjust the quantity to taste.
- Whole Milk: If you're lactose intolerant or prefer a dairy-free option, you can use almond milk, soy milk, or any other non-dairy milk as a substitute for whole milk.
- Dry Instant Yeast: Active dry yeast can be used instead of instant yeast, but it needs to be activated in warm milk with a pinch of sugar before adding it to the dough. Follow the package instructions for activation.
- Unsalted Butter: You can use salted butter if that's what you have on hand, but you may want to reduce the additional salt in the recipe to avoid over-salting the dough.
Variations
- Chocolate-Filled Medialunas: Fill the crescent-shaped pastries with chocolate chips or a chocolate-hazelnut spread like Nutella for a delightful chocolate twist.
- Fruit-Filled Medialunas: Add a fruity twist by spreading fruit preserves, such as apricot or raspberry, on the dough before rolling it up. You can also add freDsh fruit like sliced strawberries or bananas.
- Cinnamon Sugar Medialunas: After brushing with egg wash, generously sprinkle the dough with a mixture of cinnamon and sugar to create a sweet and aromatic coating.
- Cream Cheese-Filled Medialunas: Spread a layer of cream cheese mixed with powdered sugar on the dough before rolling it up for a creamy and sweet filling.
- Nutella and Banana Medialunas: Spread Nutella on the dough and add ripe banana slices before rolling. This combination of hazelnut chocolate spread and banana is heavenly.
- Dulce de Leche and Coconut: Fill the pastries with dulce de leche and sprinkle shredded coconut before baking for a tropical twist.
How to Serve
Medialunas are best served warm and make a delightful breakfast treat, brunch item, or afternoon snack. Enjoy them alongside a hot cup of coffee or tea. Serve them as is or with butter, jam, or dulce de leche for added indulgence. The flaky, buttery texture and sweet glaze make them irresistible. Share them with loved ones or savor them for a delightful treat. Enjoy the Medialunas fresh out of the oven for a truly satisfying experience.
How to Store & Re-Heat
To store: Allowing the freshly baked pastries to cool completely to room temperature on a wire rack. Once cooled, place them in an airtight container or resealable plastic bag. If you're storing multiple layers of Medialunas, separate them with parchment or wax paper to prevent sticking. If you plan to consume them within 1-2 days, you can store them at room temperature.
To reheat: Preheat your oven to 350°F (175°C), place the Medialunas on a baking sheet, and heat them for 5-10 minutes until they are warmed and slightly crispy outside. This method helps restore their texture and flavor. Alternatively, you can use a toaster or oven on a low to medium setting to toast the Medialunas until warm.
While the microwave can be used for quick reheating, it may make the pastries slightly soggy, so use caution. Cover them with a damp paper towel and heat in short intervals. If you freeze the Medialunas, it's best to thaw them in the refrigerator overnight before reheating.
Make-Ahead
Medialunas can be made ahead by refrigerating the shaped pastries overnight. In the morning, let them sit at room temperature for 30 minutes, then proceed with proofing, egg washing, and baking. Enjoy freshly baked, warm Medialunas with minimal morning preparation.
How to Freeze
To freeze Medialunas, let them cool completely and place them in airtight containers or wrap them individually. Store them in the freezer for up to 2 months. To enjoy, thaw at room temperature or in the refrigerator and reheat in the oven until heated. Freezing Medialunas allows for convenient storage and enjoyment whenever desired.
Tips for Making The Best Medialunas
- Consistent Ingredient Temperature: Ensure the ingredients, such as butter, eggs, and milk, are at the same temperature as stated in the recipe. This helps with proper mixing and achieving the desired texture.
- Proper Gluten Development: Be mindful not to over-knead the dough to avoid excessive gluten development. This ensures a tender and flaky texture in the final pastries.
- Laminating Technique: Care when rolling and folding the dough with the butter. Keep the butter and dough consistent for easy layering and to create distinct flaky layers.
- Rolling and Shaping: Roll the dough evenly and maintain a consistent thickness throughout. When shaping the Medialunas, pull the corners gently to elongate them for the classic crescent shape.
- Proofing: Allow enough time for proper proofing to achieve a light and airy texture. The dough should expand slightly but not significantly during this stage.
- Egg Wash Technique: Apply the egg wash carefully, brushing only the smooth parts of the Medialunas. Avoid brushing the layers, as this can hinder their expansion during baking.
- Baking Time and Temperature: Bake the Medialunas at the recommended temperature until they turn golden brown. Adjust the baking time if needed to achieve the desired level of browning.
- Sugar Glaze: Brush the Medialunas with the sugar glaze immediately after removing them from the oven. The glaze adds a sweet finish and enhances the overall appearance.
- Enjoy Freshly Baked: Medialunas are best enjoyed warm and fresh from the oven. The flaky layers and delicate texture are at their prime when consumed shortly after baking.
FAQ
Why my dough didn't rise during proofing?
Check the temperature of the milk when activating the yeast; it should be between 110°F-115°F. If it's too hot or too cold, the yeast might not activate properly, also, ensure that the yeast you use is fresh. Expired or old yeast might not give you the desired rise.
My dough is too sticky. What should I do?
You may have added too much liquid. Try adding a little more flour to balance the dough's consistency. Remember not to over-knead it. Be sure to measure your ingredients accurately to maintain the proper dough consistency.
The dough is too hard to roll out. What's the issue?
If the dough is too cold, it can become firm and difficult to roll. Allow it to rest at room temperature for a few minutes before rolling it out.
The Medialunas are not as flaky as I expected. Why?
If the dough was over-kneaded during the initial mixing, it can result in less flaky pastries. Ensure that you followed the laminating and folding instructions correctly. Properly layering the dough with butter is essential for flakiness.
The Medialunas do not brown evenly during baking. What can I do?
Your oven might not be heating evenly. Consider rotating the baking sheets or using an oven thermometer to verify the temperature.
Related Recipes:
- Chocolate Pastry cream
- Whole Wheat Cinnamon Rolls
- Guava Preserves
- Pasta Frola
- Churros
- Pastry cream
- Pate sucree
📋 Recipe
How to Make Medialunas
Ingredients
- 500 g (4 cups) Flour spooned, leveled off and sifted 2 x
- 100 g (½ cup) granulated sugar
- 166 ml (¾ cup) whole milk or water (110°F-115 °F), avoid using1 %, skim or no-fat
- 4 teaspoons (15g) dry instant yeast
- 1 teaspoon kosher salt
- 2 large Eggs , room temperature
- 2 Tablespoons Pure Vanilla Extract
- 1 Tablespoon Honey
- 2 Tablespoons unsalted butter softened
For the Egg Wash:
- 1 Egg yolk
- ⅛ teaspoon pure vanilla extract
- ⅛ teaspoon sugar
- pinch of kosher salt
- 1 tablespoon milk , cream, or water
For the Sugar Glaze:
- ½ cup Granulated Sugar
- ½ cup Water
- ½ teaspoon Pure Vanilla Extract , optional
Laminating:
- 226 g (1 cup) of Europen Style unsalted butter, cold (Ideally high butter content)
Instructions
- Line a baking sheet with parchment paper; set aside.
- Heat the milk until it is warm (120 °F-130 °F). Stir in honey and yeast. Set aside until mixture looks foamy, about 5 minutes.
- In a stand mixer bowl, add the eggs, sugar, salt, and vanilla extract. Using the paddle attachment, beat everything while adding the yeast mixture. Switch to the dough hook, add the sifted flour, and knead for about 4 minutes; add the softened butter and continue kneading for 3 minutes at low to medium speed until the dough comes together and you've reached the stage of low to moderate gluten development.
- (A kneading between 8 and 10 minutes is usually enough, although everything will depend on the flour you use).
- Don't over-knead dough; you don't want to develop too much gluten because you will struggle to extend the dough during the laminating process.
- The final dough has to have a smooth texture with some elasticity, but not too much, and does not have to stick to your hands or the work surface.
- When the dough is ready, shape it as a disk and place it on a plate; cover with a clingfilm wrap to dry out. Refrigerate for 30 minutes.
- Laminating the Dough: While the dough is chilling, place 2 sticks of cold unsalted butter side by side on a large piece of parchment paper.
- Cover the butter with another layer of parchment paper, and with a rolling pin, pound the butter until it's about 6'' by 6'' flat square. Wrap the butter square in parchment paper and refrigerate for 10 minutes or until needed.
- Remove the dough and the butter square from the refrigerator. Make sure the dough and the butter are at the same consistency and texture; you want the butter to be cold but malleable, meaning you should be able to bend it without breaking it.
- If the butter is too soft, it will mix with the dough instead of creating a layer. On the other hand, if the butter is too cold and hard, it will end up cracking, and you won't be able to create layers.
- Roll out the yeast dough into a 13" by 13" square on a lightly floured surface. If the dough is too cold and firm, allow it to rest for a few minutes and roll it out. (Try to get the square as perfect as possible with an even thickness).
- Place the butter square in the middle of the rolled-out dough, positioned so that its corners point to the center of each side of the rolled-out dough. Fold the corners of the dough over the butter to meet in the middle and completely enclose the butter layer. Then, with the palm of your hand, lightly press the edges to seal the seams.
- With a lightly floured rolling pin, tap the dough all over, encouraging a rectangular shape on a lightly flour-dusted surface. Once it's pliable, roll out the dough to a slightly larger rectangle, about 12" by 16" in size.
- Lightly dust with flour the top of the dough and start rolling from the center of the dough towards the edges and not from the side of the dough to the other side; this technique helps keep the dough at an even thickness. In addition, you want to rotate your dough 180 degrees to keep it even more.
- Brush off the flour excess and fold the rectangle of dough into thirds lengthwise, like a letter style. Place the dough on the prepared baking sheet and cover with plastic wrap and chill for 30 minutes. (This is your first turn)
- Remove dough from the refrigerator and roll it out into a large rectangle again. Brush off the flour excess, fold into thirds, wrap with plastic, and return the dough to the fridge. (This is your second turn) Repeat this procedure 2 more times, for a total of 4 times.
- After each fold, you should turn the dough 90 degrees before rolling again. Make sure the open end of the dough faces towards you whenever rolling the dough. Refrigerate the dough for at least 1 hour or overnight, if possible, before using. The dough is now ready to use to make Homemade Medialunas or other pastries. Let the dough soften a bit at room temperature before rolling it out.
- Line 2 large baking sheets with parchment paper; set aside. On a lightly floured surface, gently roll out half of the dough into a large rectangle, about 14" by 18" with a thickness of ¼''. Cut the dough in half lengthwise.
- Cut each rectangle of dough into triangles, about 5" wide by 7" in length. Using a paring knife, make a 1'' notch in the center of the base of each triangle. This will help the Medialunas curl into a crescent.
- Now gently pull the corners of the triangles to elongate, about 10''.(The Medialunas dough is easier to manipulate when it is close to room temperature). Then, lay the dough on the work surface with the notched side closest to you. With one hand on each side of the notch, and begin to roll firmly but not tightly. You want it to hold together but not to be squished together. Continue to roll, tugging gently back on the already rolled portion to slightly stretch the slack that hasn't been rolled out yet. Do this until you reach the point of the triangle.
- Place the Homemade Medialunas on a baking sheet lined with parchment paper or spray with nonstick cooking oil, curving the ends toward each other and pressing the tips into the baking sheets. Repeat with the remaining triangles of dough.
- Egg Wash: Whisk the egg along with 1 tablespoon of milk, vanilla extract, a pinch of sugar, and a pinch of salt.
- Proofing: Carefully apply the first brushing of egg wash (brush only the smooth parts of the medialunas and avoid brushing the layers of the medialunas; otherwise, the egg will seal the layers preventing them from expanding; let the dough rise in a warm place until the medialunas have expended (not significantly, but enough that it is noticeable), about 40 minutes to 1 hour.
- Baking: Preheat the oven to 375 °F (190.56 °C) Carefully apply the second and final egg wash (again, brush only the smooth parts of the medialunas and avoid brushing the layers of the medialunas; otherwise, the egg will seal the layers preventing them from expanding.
- Bake the Medialunas for 17-20 minutes until golden brown. Remove from the oven and brush immediately with the sugar glaze. Serve warm.
- For the sugar glaze: In a small saucepan, place the sugar and the water; simmer until the sugar dissolves completely and thickens a bit, about 5 minutes. Remove from heat and stir in the vanilla extract; let it cool. Enjoy!😍😋😍😍😍🥐☕
Notes
- Sometimes the medialunas dough will resist getting any longer than 17''... Stop rolling and pressing the dough; it will only hurt your layers.
At any stage, when the rolling of the medialunas dough gets more challenging, cover and let the gluten relax for 10 to 20 minutes in the fridge before continuing.
Store medialunas dough in the refrigerator for up to 2 days. - Be Quick! During each folding and rolling out, try to work as fast as possible so the dough and butter remain as cold as possible. If the dough or the butter gets too warm, place them back into the freezer for a few minutes and wait until they are hard enough to work with again.
Brush off the excess flour; as you fold it in thirds, stretch a bit to get the dough even.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
