Authentic Swiss Gipfeli
This authentic Swiss Gipfeli recipe brings the delicate, buttery croissants of Switzerland right to your kitchen. Perfect for breakfast or a cozy afternoon snack.
Equipment
- Rolling Pin
- Baking Tray
- Pastry Brush
Ingredients
Gipfeli Dough
- 500 g all-purpose flour sifted
- 10 g salt
- 60 g sugar
- 300 ml milk lukewarm
- 1 egg
- 7 g instant yeast
- 250 g butter cold, for laminating
Egg Wash
- 1 egg yolk beaten with 1 tbsp of milk
Instructions
- In a bowl, mix milk, yeast, and sugar. Let sit for 5 minutes until frothy.
- Combine flour and salt in a large bowl. Add the yeast mixture and the egg. Knead until smooth.
- Let the dough rise for 1 hour, covered, until doubled in size.
- Roll out the dough into a rectangle. Place cold butter in the center, fold dough over, and laminate by folding and rolling 3 times.
- Cut the dough into triangles and roll them up into crescent shapes.
- Place on a baking tray, cover, and let rise for 30 minutes.
- Brush with egg wash and bake at 200°C (390°F) for 20 minutes until golden.
Notes
For a sweeter twist, add a bit of jam inside before rolling.