Buenos Aires Medialuna Recipe

Make dough

In a large bowl, whisk together 3 cups all-purpose flour, 2 tsp instant yeast, 2 tbsp granulated sugar, and 1 tsp fine sea salt. Add 3 tbsp warm whole milk and 1 cup cold water. Mix until the dough just comes together; it will be slightly sticky. Turn onto a lightly floured surface and knead 4–5 minutes until smooth. Shape into a disk, wrap in plastic, and chill in the refrigerator 30 minutes.

Prepare butter block

While dough chills, place 1 cup cold butter (for laminating) between two sheets of parchment. Using a rolling pin, pound and roll into a 7x7-inch square about 1/4-inch thick. Keep chilled in refrigerator until firm but pliable.

Laminate dough

Roll chilled dough into a 10x14-inch rectangle on a lightly floured surface. Center the butter block on the lower two-thirds of the dough. Fold the top third of dough down over the butter, then fold the bottom third up (like a letter) to encase butter. Seal edges. Turn the dough 90°, roll into a 10x14-inch rectangle again, then perform a single fold (letter fold). Wrap and chill 30 minutes. Repeat rolling and one more letter fold, then chill another 30 minutes. (Total 2 turns and chilling to keep butter cold.)

Shape medialunas

After final chill, roll dough to about 1/4-inch thickness into a 12x16-inch rectangle. Trim edges to make neat rectangle. Cut dough into 8 triangles (approx 4x8 inches each). To shape, starting at the wide end of each triangle, roll tightly toward the point to form a crescent shape; curve ends slightly to create the classic medialuna. Place shaped rolls on a parchment-lined baking sheet, point side down to prevent unrolling. Cover loosely and proof 45–60 minutes at a warm spot until puffy.

Bake

Preheat oven to 375°F (190°C). Whisk 1 egg for egg wash and brush each medialuna lightly. Bake 15–18 minutes until golden brown and laminated layers are visible. Remove from oven and immediately brush with 2 tbsp melted butter. Transfer to a rack to cool slightly. Optionally dust with 1 tsp powdered sugar for a sweet-salty contrast.

Cook bacon

While medialunas proof, preheat a skillet over medium heat. Lay 8 slices applewood-smoked bacon in a cold skillet and cook, turning occasionally, until crisp and browned, about 8–10 minutes. Transfer to a paper-towel-lined plate to drain.

Cook eggs

In the same skillet, reduce heat to medium-low and add 2 tbsp unsalted butter. Crack 4 large eggs into the skillet and cook to your style: sunny-side up (cover skillet for whites to set) or over-easy (flip after whites set). Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. If making scrambled eggs instead, whisk eggs with a pinch of salt and cook, stirring gently, until soft curds form. Optionally stir in 2 tsp hot sauce to taste.

Assemble sandwiches

Slice each warm medialuna horizontally but not all the way through (like a sandwich roll). Layer one slice of American white cheese on the bottom half while the bread is still warm so it begins to melt. Add two slices of applewood bacon and top with one cooked egg. Close the medialuna gently so the cheese melts into the egg and bacon. Repeat for remaining sandwiches (makes 4).

Brush the top of each assembled medialuna with a little of the remaining melted butter and sprinkle with 1 tbsp finely chopped fresh parsley if using. Serve immediately while warm. Estimated serving: 4 sandwiches.