Breakfast · 150 min · argentinian

Medialunas de Manteca

An Argentinian breakfast built around all-purpose flour and butter — on the table in 150 minutes. It is weeknight cooking that still hits your targets — 9 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2.5 cups All-purpose flour
• 3/4 cup Butter
• 1/4 cup Sugar
• 1/2 cup Milk
• 1 Egg
• 2 tsp Active dry yeast
• 1 tbsp Honey

Steps

1. Warm the milk until just lukewarm and whisk in the yeast with a pinch of the sugar; let it foam 10 minutes so you know the yeast is alive.
2. Mix the flour, remaining sugar, and salt, then add the milk mixture, egg, and honey; knead 8 minutes until smooth and elastic.
3. Work the soft butter in a tablespoon at a time, kneading until the dough is silky — it will feel greasy at first, then come together.
4. Cover and rise 1 hour until doubled, then roll out, cut triangles, and roll each from the wide end into the classic crescent.
5. Proof 30 minutes more on the tray, brush with beaten egg, and bake at 400°F for 12–14 minutes until deeply golden.
6. Brush the hot medialunas with a little honey thinned with water for the signature glossy finish.

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