Description
This Gipfeli recipe brings the taste of Switzerland right into your kitchen! Light, buttery, and flaky, these Swiss crescent rolls are a must-try for breakfast or a sweet treat. Unlike croissants, Gipfeli are slightly denser yet still incredibly soft, making them perfect with jam, butter, or simply on their own. Follow this step-by-step recipe to create authentic homemade Swiss Gipfeli with golden, crisp layers and a deliciously tender inside!
Ingredients
Ingredients
For the Dough:
- 3 ½ cups all-purpose flour (or a mix of bread and all-purpose flour)
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 ¼ teaspoons active dry yeast (or instant yeast)
- 1 cup warm milk (100-110°F)
- 3 tablespoons unsalted butter (melted)
For the Butter Layer:
- ½ cup unsalted butter (cold, high-fat)
For the Egg Wash:
- 1 egg
- 1 tablespoon milk
Instructions
Instructions
-
Activate the Yeast
- If using active dry yeast, dissolve it in warm milk with sugar. Let it sit for 5-10 minutes until frothy. If using instant yeast, mix it directly with the flour.
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Prepare the Dough
- In a large bowl, whisk together flour, salt, and sugar. Add the yeast mixture and melted butter. Stir until combined.
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Knead the Dough
- Knead for 10 minutes by hand or 5 minutes in a stand mixer until smooth and elastic.
-
First Rise (Bulk Fermentation)
- Place the dough in a greased bowl, cover with plastic wrap, and let it rise for 1.5 to 2 hours or until doubled in size.
-
Prepare the Butter Block
- Roll cold butter between two sheets of parchment paper into a 6×8 inch (15×20 cm) rectangle. Refrigerate until firm.
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Roll Out the Dough
- Roll the dough into a 12×8 inch (30×20 cm) rectangle and place the butter block in the center. Fold the dough over it, sealing the edges.
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Lamination (Creating Layers)
- Roll the dough into a long rectangle and perform three letter folds, chilling the dough for 30 minutes between each fold.
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Shape the Gipfeli
- Roll the dough into a large rectangle and cut into triangles (about 4 inches wide and 8 inches long). Roll each triangle from the base to the tip to form a crescent shape.
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Final Proofing
- Place the shaped Gipfeli on a lined baking sheet and let them rise for 1.5 to 2 hours until puffy.
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Apply Egg Wash
- Mix one egg with milk and brush the tops of the Gipfeli to give them a golden finish.
- Bake
- Preheat the oven to 375°F (190°C). Bake for 18-22 minutes or until golden brown and flaky.
- Cool and Serve
- Let them cool on a wire rack for 10 minutes before serving. Enjoy warm with butter, jam, or cheese!
Notes
- Use high-fat butter: European-style butter (82% fat) gives the best flaky layers.
- Chill between folds: Keeping the dough and butter cold prevents melting and ensures perfect layers.
- Freezing Option: Freeze shaped but unbaked Gipfeli. When ready to bake, thaw for 3-4 hours before baking as usual.
- For a sweeter version: Add 2 more tablespoons of sugar to the dough.
- For a savory twist: Add cheese before rolling the dough.
- Prep Time: 25
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: Swiss
Keywords: Gipfeli recipe, Swiss pastry, homemade croissant, flaky crescent roll, buttery breakfast pastry, easy Swiss baking, traditional Swiss food