Week 31 - Argentina

MEDIALUNA

In Argentina the overwhelming breakfast favourite is the celestially named Medialuna.   If you haven't been to Argentina just know that as the Croissant is to France, so the Medialuna is to Argentina.

Smaller than their cousin the Croissant, Medialuna come in two forms - the Medialuna de Manteca (which is made with butter and glazed with a simple syrup called Almibar) and the Medialuna de Grasa (which is made with butter and lard and isn't always sweet).  As a butter and sugar lover the choice here seemed clear.  So follow along as I attempt the Medialuna de Manteca....

The Medialuna de Manteca, like the croissant, is made from a yeast-dough that through a series of folds is layered with an abundant amount of butter.  This process takes several hours and creates something called laminated dough.

Hands up, who has attempted to make laminated dough from scratch?

No one?

I'm not surprised.  Although it has long been on my list of culinary adventures to try at home, the idea of creating all those glorious flaky, buttery layers by hand has intimidated me for years.  But for the sake of this blog and with some very generous encouragement from my colleagues at the bakery, I persevered and am here to tell you that it's really not that hard!  And more than that, it is infinitely rewarding.

The process is really quite simple.  After mixing together and rolling out your dough, you create a butter block (which looks exactly like it sounds) that is just under half the area of your dough.  Then working carefully, you wrap the butter block with the dough until it is completely covered.  You roll this new dough out and fold it in three like a business letter - this is called a "turn".  There are typically three turns in a recipe.

After all this work (which takes a long time because the dough needs to rest between each step) you are left with a beautiful dough that has been carefully layered with 81 layers of butter and pastry!

All this may seem like too much effort before breakfast, and it is.  The good news is that Medialuna dough can, and should, be made ahead.  You can make it the evening before or even make it and freeze it up to three months in advance.  In the morning all you have to do is shape it into it's characteristic "half moon" shape and pop it in the oven.

Medialunas were like their moniker - heavenly.  They smelled fantastic baking in the oven and tasted just as good as you'd imagine 81 layers of fresh baked bread and butter to be.  They had a gentle flake on the outside and the inside was slightly chewy.  The Almibar added a welcome sweetness and the whole pastry oozed with buttery goodness.

Now, it should be noted that I don't think most people in Argentina are baking these fresh every morning at home.  Like France or Italy, this country has a vibrant cafe culture and I can just imagine Argentinians stopping by the local cafe for a Cafe con Leche and a few Medialuna before starting their workday or heading to the beach....

The Verdict:

For Ease of Preparation:

These were way easier than I expected, but they did take about 12 hours to make.

For Degree of Separation:

For Guestability:

We actually had the pleasure of serving these to some guests, perhaps they would like to weigh in here....?

For Sustainability:

This may not be fair, as we did polish off at least 4 each....

For Costability:

For Overall Appeal:

I think that you can tell that I loved the Medialuna.  They were as much fun to make as to eat.   Not to mention that between their evocative name, taste and origins there is a certain romance about them.

For something completely different stay tuned as we try perhaps the world's most popular breakfast food - Congee.