10 Best Breakfast Recipes From Around the World

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Medialunas (Argentina)

Medialunas, Argentina’s take on the classic croissant, are slightly smaller, sweeter, and softer than their French counterpart. Often enjoyed at breakfast with a cup of coffee or mate, these crescent-shaped pastries are buttery and have a subtle sweetness that makes them perfect for a morning treat. Whether enjoyed plain or brushed with a sugar glaze, Medialunas are a beloved staple of Argentine breakfast culture.

Ingredients (for 12 servings):

• 2 1/4 tsp (1 packet) active dry yeast
• 1/4 cup warm milk
• 2 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 2 large eggs
• 1/4 cup unsalted butter (softened)
• 1/4 cup warm water
• 1 egg yolk (for brushing)
• 1 tbsp water (for brushing)
• 2 tbsp sugar (for the glaze)
• 2 tbsp water (for the glaze)

Instructions:

1. In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture, eggs, softened butter, and warm water. Mix until a soft dough forms, then knead the dough on a lightly floured surface for about 8-10 min. or until smooth and elastic.
3. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
4. Once the dough has risen, punch it down and divide it into 12 equal portions. Roll each portion into a ball, then flatten it into an oval. Roll each oval into a crescent shape, starting from the wider end. Place the crescents on a baking sheet lined with parchment paper.
5. Cover the shaped medialunas with a towel and let them rise for another 30 min.
6. Preheat the oven to 350°F. In a small bowl, whisk together the egg yolk and 1 tbsp of water. Brush the tops of the medialunas with the egg wash. Bake for 15-18 minutes, or until golden brown.
7. While the medialunas are baking, prepare the glaze by heating 2 tbsp of sugar with 2 tbsp of water in a small saucepan until the sugar dissolves. Once the medialunas are out of the oven, brush them with the sugar glaze for a shiny finish.