Medialunas (Argentinian Croissants)

Instructions

1. 1

   In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until it becomes frothy.

2. 2

   In a large mixing bowl, combine the flour, sugar, and salt.

3. 3

   Add the yeast mixture and eggs to the dry ingredients and mix until a dough forms.

4. 4

   Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.

5. 5

   Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

6. 6

   Roll out the dough into a large rectangle and spread the softened butter evenly over the surface.

7. 7

   Fold the dough into thirds, like a letter, and roll it out again into a rectangle.

8. 8

   Repeat the folding and rolling process two more times, then wrap the dough in plastic wrap and refrigerate for at least 1 hour.

9. 9

   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

10. 10

    Roll out the chilled dough into a large rectangle and cut it into triangles.

11. 11

    Roll each triangle from the base to the tip to form a crescent shape.

12. 12

    Place the medialunas on the prepared baking sheet, cover them with a cloth, and let them rise for about 30 minutes.

13. 13

    Brush the tops with a beaten egg for a shiny finish.

14. 14

    Bake in the preheated oven for 15-20 minutes or until golden brown.

15. 15

    Allow to cool slightly before serving. Enjoy your homemade medialunas!