Medias noches

My Abuelo's Mexican Feast


Quantity Ingredient
170ml milk
115g caster sugar, plus 1/2 teaspoon extra
1 teaspoon salt
150g butter, melted
14g dried yeast
60ml warm water
4 eggs, lightly beaten, plus 1 egg extra, beaten, for glazing
550g strong flour


  1. In a large bowl mix the milk, sugar, salt and melted butter for about 2−3 minutes until the sugar has dissolved.
  2. Mix the dried yeast into the warm water, add the extra ½ teaspoon sugar and set aside for 5 minutes until the yeast starts to bubble. Once bubbly, mix in the 4 beaten eggs.
  3. Add half the flour to the egg–yeast mixture and combine until the flour is incorporated. Add the rest of the flour, mixing with your hands, until the dough holds its shape and is easy to knead. Knead the dough for about 15 minutes until it is elastic and air bubbles can be seen under the surface. Place the dough in a greased bowl, covered with a clean tea towel, and place in a warm spot for 2 hours or until the dough has doubled in size.
  4. Punch the dough and cut it in half, and then each half in half again, and so on until you end up with 30 pieces of dough (each about the size of an apricot). Roll each ball between the palms of your hands to give it the shape of a sausage about 1½ cm across and 5 cm long.
  5. Preheat the oven to 200°C. Place the dough on a baking tray, leaving room between the pieces to allow rising. Cover the tray with a clean tea towel and leave in a warm spot for about 1 hour. They should double in size. Don‘t worry if the buns stick to each other – they can be pulled apart once they are cooked.
  6. Brush the tops of the buns with the beaten egg and bake in the oven for 5–6 minutes. Your medias noches should look golden and glossy but not brown. Let them rest for a minute, then allow to cool completely on a wire rack.
  7. Gently pull apart the medias noches if they have stuck together. Store them in an airtight container until ready to eat. They will keep for a couple of days.


  • Media noche literally means ‘midnight‘ and these are so named because people tend to eat them after a night out or as a midnight snack. The light and fluffy texture and slight sweetness of these bread rolls work really well with these savoury fillings:

    –American frankfurt sausage, American mustard and sliced jalapeno chilli.

    –Monterey Jack cheese, Serrano ham and sliced jalapeno chilli.

    –Gruyere cheese, shredded chicken and tartare sauce.
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