Explore the rich flavors of Gipfeli, a Swiss twist on croissants. This guide provides a detailed walkthrough from ingredients to the final bake, ensuring you achieve perfect, flaky, buttery pastries right in your kitchen.

Ingredients
Preparation Time: 10-15 minutes

Dough

Mixing and Kneading: 15-20 minutes
First Rest: 30-60 minutes
Ingredients:

500g all-purpose flour
50g sugar
10g salt
20g fresh yeast (or 7g dry yeast)
300ml milk
50g butter, softened
Butter Layer

Rolling and Incorporating Butter: 15-20 minutes
Resting (3 folds): 1.5 hours
Shaping after Final Fold: 15-20 minutes
Ingredients:

250g butter, cold
Egg Wash

1 egg
1 tbsp milk
Step-by-Step Instructions
Prepare the Dough

Mix Dry Ingredients: Combine flour, sugar, and salt.
Activate Yeast: Dissolve fresh yeast in lukewarm milk or mix dry yeast with dry ingredients.
Combine Wet and Dry Ingredients: Mix milk (with yeast if fresh) and softened butter with dry ingredients.
Knead the Dough: Knead on a floured surface until smooth and elastic, about 10 minutes.
First Rise: Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour.
Prepare the Butter Layer

Shape the Butter: Roll cold butter between parchment paper into a 1 cm thick rectangle.
Chill the Butter: Refrigerate to keep it cold but pliable.
Laminate the Dough

Roll Out the Dough: Roll dough into a rectangle twice the size of the butter layer.
Incorporate the Butter: Place butter on one half of the dough, fold the other half over, and seal edges.
Roll and Fold: Roll dough into a long rectangle, fold into thirds, rotate 90 degrees, and repeat twice.
Chill the Dough: Wrap and chill the dough in the fridge for 30 minutes after each fold.
Shape the Gipfeli

Final Roll Out: Roll dough to a 5mm thick rectangle.
Cut Triangles: Cut into triangles with a 10 cm base and 20 cm height.
Shape the Gipfeli: Roll each triangle from the base to the tip to form crescents. Place on a baking sheet.
Final Rise and Bake

Second Rise: Cover and let rise for 30-45 minutes until puffy.
Preheat Oven: Preheat to 200°C (390°F).
Egg Wash: Brush Gipfeli with a mixture of beaten egg and milk.
Bake: Bake for 15-20 minutes until golden brown.
Cool and Serve

Cool: Let Gipfeli cool on a wire rack.
Serve: Enjoy with butter, jam, or your favorite spread.
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