Medialunas
There's something truly comforting about the smell of freshly baked pastries wafting through your kitchen. Medialunas, those delightful crescent-shaped treats, remind me of cozy mornings spent with family, sipping coffee and enjoying warm pastries.
Equipment
- Large bowl
- baking sheet
- Cloth
Ingredients
For the Medialunas
- 500 g harina de trigo all-purpose flour
- 100 g mantequilla melted butter
- 100 g azúcar sugar
- 10 g sal salt
- 25 g levadura fresca fresh yeast
- 250 ml leche tibia warm milk
- 2 units huevos eggs
- 1 yema yema de huevo for brushing
- Azúcar adicional
Instructions
- Step 1: In a large bowl, dissolve the fresh yeast in warm milk.
- Step 2: Add the sugar, eggs, melted butter, and salt. Mix well until combined.
- Step 3: Gradually incorporate the flour, kneading until you have a smooth and homogeneous dough.
- Step 4: Cover the dough with a cloth and let it rest in a warm place for about 1 hour, or until it doubles in size.
- Step 5: Once the dough has risen, roll it out into a rectangle shape.
- Step 6: Fold the dough into thirds and roll it out again into a rectangle.
- Step 7: Cut triangles from the dough and roll them from the base to the tip to form the medialunas.
- Step 8: Place the medialunas on a baking sheet, leaving space between each one.
- Step 9: Brush with the egg yolk and let them rest for 30 minutes.
- Step 10: Preheat the oven to 180 °C.
- Step 11: Bake the medialunas for 20 to 25 minutes, or until golden brown.
- Step 12: Sprinkle with additional sugar as soon as they come out of the oven.
- Step 13: Allow to cool before serving.
Notes
Store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them in a single layer and transfer them to a freezer bag. They can last for up to 3 months.