Flaky 10-Step Argentinian Croissants Recipe

• Knead the dough until smooth and elastic (about 10 minutes).
• Place the dough in a greased bowl, cover, and let it rise until doubled in size (about 1.5 hours).

3. Prepare the Butter Layer

• Arrange the cold butter slices between two sheets of parchment paper.
• Flatten using a rolling pin into a 7×7 inch square. Refrigerate until firm.

4. Incorporate the Butter

• Roll out the dough into a 12×12 inch square.
• Place the butter square in the center and fold the dough over it, sealing the edges.

5. Laminate the Dough

• Roll the dough into a rectangle (20×10 inches).
• Fold into thirds (like a letter) and chill for 30 minutes.
• Repeat rolling and folding two more times, chilling between each fold.

6. Shape the Croissants

• Roll the dough into a 20×12 inch rectangle.
• Cut into triangles with a base of about 4 inches.
• Roll each triangle from base to tip, curving into a crescent shape.

7. Final Proofing

• Place croissants on a parchment-lined baking sheet.
• Cover loosely and let rise until puffy (about 1.5 hours).

8. Bake

• Preheat the oven to 375°F (190°C).
• Brush croissants with a beaten egg for shine.
• Bake for 18–20 minutes until golden brown.

9. Prepare the Glaze

• In a small saucepan, heat water and sugar until dissolved.
• Remove from heat, add vanilla extract, and brush over warm croissants.

10. Serve and Enjoy

• Let croissants cool slightly before serving.
• Enjoy with coffee or traditional Argentine mate.

Recipe Variations

• Sweet Filling: Add dulce de leche or pastry cream before rolling.
• Savory Twist: Fill with ham and cheese for a savory version.
• Vegan Option: Use plant-based butter and non-dairy milk.

Frequently Asked Questions (FAQs)

Q: Can I freeze the croissants before baking?
A: Yes, shaped croissants can be frozen before final proofing. Thaw and let rise before baking.

Q: Why is my dough tough?
A: Over-kneading or too much flour can make the dough dense. Knead just until elastic.

Q: How do I get the perfect glaze?
A: Apply the sugar syrup while croissants are still warm for maximum shine.

Notes

• The key to flaky layers is keeping the butter cold during laminating.
• For a richer flavor, let the dough rest overnight before shaping.

Nutritional Info (Per Croissant)

• Calories: 230 kcal
• Carbohydrates: 28g
• Protein: 4g
• Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 45mg
• Sodium: 160mg
• Sugar: 5g

Conclusion

Argentinian croissants, or medialunas, offer a delightful balance between sweet and buttery, making them a perfect addition to any breakfast or brunch spread. With patience and the right technique, you can bring a taste of Argentina into your kitchen and enjoy these irresistible pastries fresh from your oven. Happy baking!