Description
Gipfeli, the Swiss version of the classic crescent-shaped pastry, is a breakfast staple with a slightly denser texture than a croissant. With its golden flaky layers and rich buttery taste, this easy homemade Gipfeli recipe will help you create a Swiss bakery experience in your own kitchen.
Ingredients
Scale
- 500g (4 cups) bread flour (or a mix of all-purpose and bread flour)
- 250ml (1 cup) warm milk
- 50g (¼ cup) granulated sugar
- 10g (2 tsp) salt
- 10g (1 tbsp) instant yeast (or 15g fresh yeast)
- 250g (1 cup) unsalted butter (cold, for lamination)
- 1 egg (for egg wash)
- 1 tbsp milk (for egg wash)
Instructions
- Prepare the Dough – Mix flour, sugar, salt, and yeast. Add warm milk and knead until smooth. Let it rest for 30 minutes.
- First Proofing – Let the dough rise for 1-2 hours until doubled in size.
- Lamination – Roll out the dough, place cold butter in the center, fold, and roll out again. Repeat folding and chilling.
- Shape the Gipfeli – Cut the dough into triangles, roll from the base to the tip to form crescents.
- Second Proofing – Let the shaped pastries proof for 1-2 hours until puffy.
- Baking – Brush with an egg wash and bake at 200°C (392°F) for 15–18 minutes until golden brown.
Notes
For extra flakiness, use high-fat European butter and keep the dough cold throughout the process.
- Prep Time: 2 hours 30 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Swiss
Nutrition
- Serving Size: 1 Gipfeli
- Calories: 250 kcal
- Sugar: 5g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: Swiss Gipfeli, homemade Gipfeli, Swiss croissant, flaky pastry, breakfast pastry