My husband was blown away by the Argentine Medialunas. I confess that I’m not in love with it, I think it’s delicious and that’s it. Even so, I followed the advice of someone who commented here on the blog and brought 30 medialunas in my suitcase. I didn’t eat any and they were gone in 15 days!
But, to her husband’s delight, Clara Maria, a reader of the blog, sent me the recipe (this and several others, all great), thank you Clara! Husband thanks you!!! I made some small adjustments, see?
For those who don’t know, medialunas are a type of sweet croissant, only less puffy and softer. So let’s get down to business!
Then mix with:
1/2 cup warm water
2/3 cup sugar
2 eggs
100 grams of butter, softened at room temperature
2 tablespoons orange peel
2 tablespoons of vanilla extract (or 1 of essence)
Flour until it doesn’t stick to your hands (I used about 500g)
Pour the dough onto the table and knead well. Let it rest in a warm place (I covered it with plastic wrap and left it in the oven, which was warm but turned off, ok?)
When the dough doubles its volume, roll it out to a thickness of +/- 0.5cm, in the shape of a circle. Cut like a pizza, to form triangles.
Take 1 triangle, brush with melted butter, and roll from the widest part to the thinnest. Pinch the ends and form a half moon shape.
Place on a baking tray greased with a little margarine or butter. Brush with a mixture of 1 egg + 1 tablespoon of water.
Place in a preheated oven at 200º for about 20 minutes (depends on each oven).
For the glitter jelly, heat 60ml of water, 2 tablespoons of sugar and 1 teaspoon of cornstarch (cornstarch). Wait for it to boil and thicken. Let it cool a little and brush over the medialunas. I also sprinkled powdered sugar (optional). It makes a lot!!! And hey, I didn’t eat ANY (Tati-light-firme-strong)! I only took a mini-bite to evaluate the flavor. The sacrifice!
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