Gipfeli Recipe
Gipfeli, the Swiss cousin of the French croissant, is a delightful buttery pastry with a crisp, flaky exterior and a soft, airy interior. This homemade recipe brings the authentic taste of Switzerland to your kitchen, perfect for breakfast, brunch, or an afternoon treat.
Ingredients
For the Dough:
- 4 cups 500g bread flour (or all-purpose flour)
- 3 tbsp 38g granulated sugar
- 1 ½ tsp salt
- 2 ¼ tsp 7g active dry yeast
- 1 ⅓ cups 315ml lukewarm milk (105–115°F or 40–46°C)
- 1 large egg
For the Butter Block:
- 1 cup 226g cold unsalted butter (preferably European-style)
For the Egg Wash:
- 1 egg yolk
- 1 tbsp milk
Instructions
1️⃣ Activate the Yeast and Mix the Dough
- In a small bowl, sprinkle yeast over lukewarm milk. Add a pinch of sugar and let it sit for 10 minutes until frothy.
- In a large mixing bowl, combine flour, sugar, and salt. Pour in the yeast mixture and egg. Stir gently until a soft, slightly sticky dough forms.
2️⃣ Kneading and First Proofing
- Transfer the dough to a floured surface and knead for 5–7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp towel, and let it rise for 1½ hours until doubled in size.
3️⃣ Prepare the Butter Block
- Slice cold butter into ½-inch thick pieces and arrange them into an 8×8-inch square on parchment paper.
- Press lightly with a rolling pin to ensure an even layer, then chill in the fridge until firm but pliable.
4️⃣ Lamination: Creating Flaky Layers
- Once the dough has risen, roll it into an 18×10-inch rectangle on a floured surface.
- Place the chilled butter block on one half of the dough. Fold the dough over and press the edges to seal.
- Roll it out again, then perform a letter fold (fold one-third toward the center, then the other third over it).
- Wrap in plastic wrap and chill for 30 minutes. Repeat the rolling and folding process 2–3 times.
5️⃣ Shaping the Gipfeli
- Roll the laminated dough to ¼-inch thickness.
- Cut into triangles with a 5-inch base.
- Starting from the wide base, gently roll each triangle into a crescent shape.
6️⃣ Final Proof and Baking
- Place shaped Gipfeli on a parchment-lined baking sheet, leaving space between each.
- Cover and let them proof for 30 minutes until puffy.
- Preheat oven to 400°F (200°C).
- Brush the tops with an egg wash (1 egg yolk + 1 tbsp milk).
- Bake for 5 minutes at 400°F, then lower to 375°F (190°C) and bake for another 10–12 minutes, until golden brown.
Video
Notes
🌟 Pro Tips & Variations
✔ Keep Ingredients Cold: To maintain flaky layers, chill the dough and butter between lamination steps.
✔ Perfect Proofing: Be patient—proper proofing creates the light, airy texture.
✔ Sweet & Savory Twists: Add apricot jam for a fruity twist or a sprinkle of cheese & herbs for a savory version.
✔ Make-Ahead Option: Prepare the dough a day ahead and refrigerate overnight.
✔ Keep Ingredients Cold: To maintain flaky layers, chill the dough and butter between lamination steps.
✔ Perfect Proofing: Be patient—proper proofing creates the light, airy texture.
✔ Sweet & Savory Twists: Add apricot jam for a fruity twist or a sprinkle of cheese & herbs for a savory version.
✔ Make-Ahead Option: Prepare the dough a day ahead and refrigerate overnight.