PASO a PASO: MEDIALUNA DE MANTECA (FACIL Y RAPIDO) 🥐 por Juan Manuel Herrera | El Gourmet

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine reduces saturated fat while shortening is often cheaper.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour is often less expensive.

Combine 250 grams of flour 4 ceros and 250 grams of flour 3 ceros in a bowl.

Make a well in the flour and add 15 grams of honey, 10 grams of salt, and 50 grams of vanilla sugar.

Pour in 300 centimeters cubed of milk gradually while mixing.

Add 25 grams of yeast and mix until well combined.

Knead the mixture until it forms a soft dough, adjusting with more milk if necessary.

Shape the dough into a ball and cover with plastic wrap, then refrigerate for at least one hour or overnight for best results.

Prepare the butter mixture (empaste) by mixing 200 grams of butter with 25 grams of flour until smooth and cold.

Roll out the dough slightly and place the butter mixture in the center, folding the dough over it to encase the butter.

Roll out the dough again, making sure to keep it cold, and fold it in thirds to create layers.

Refrigerate the folded dough for at least one hour before rolling it out again.

Repeat the folding process two more times, refrigerating between each fold.

After the final fold, roll the dough out to about half a centimeter thick and cut into triangles.

Roll each triangle from the base to the tip to form the medialunas, tucking the tips under slightly to prevent burning.

Place the rolled medialunas on a baking tray, ensuring the tips are tucked under each other.

Cover the medialunas and let them rise until doubled in size.

Prepare the doradura by mixing milk, one egg, one yolk, a pinch of salt, and a bit of sugar.

Brush the doradura mixture over the medialunas before baking.

Preheat the oven to 180 degrees Celsius and bake the medialunas for 20 to 25 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens