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Swiss Gipfeli Recipe

Swiss Gipfeli are light, flaky pastries similar to croissants but with a slightly denser texture. Originating from Switzerland, they are a popular choice for breakfast or brunch. The recipe involves making a yeast-based dough, laminating it with high-fat butter, shaping it into crescents, proofing, and baking until golden brown. Each piece contains approximately 250-300 kcal, and the estimated total cost for a batch of 12 is around $6.30 - $7.00. Enjoy them plain or with sweet or savory fillings for an authentic Swiss treat!
Print Recipe
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Breakfast
Cuisine Swiss
Servings 12 Gipfeli

Ingredients
  

  • 500 g all-purpose flour
  • 10 g salt
  • 50 g sugar
  • 10 g dry yeast or 25g fresh yeast
  • 300 ml lukewarm milk
  • 250 g high-fat butter for lamination
  • 1 egg yolk for egg wash
  • 1 tbsp milk for egg wash

Instructions
 

  • In a large mixing bowl, combine flour, salt, sugar, and yeast. Gradually add lukewarm milk and mix until a dough forms. Knead for about 10 minutes until smooth and elastic. Cover and let it rise for 1 hour or until doubled in size.
  • Place the butter between two sheets of parchment paper and roll it into a 20x20 cm square. Chill in the refrigerator while the dough rises.
  • Roll out the dough into a large rectangle, slightly bigger than twice the size of the butter block. Place the chilled butter in the center and fold the dough over it. Roll out gently, then fold the dough into thirds (like a letter). Chill for 30 minutes. Repeat the rolling and folding process two more times, chilling the dough in between.
  • Roll out the laminated dough into a thin rectangle. Cut into long triangles and roll each triangle tightly from the base to form a crescent shape. Place them on a lined baking sheet and let them proof for 45 minutes.
  • Preheat oven to 200°C (392°F). Mix egg yolk with milk and brush over the Gipfeli. Bake for 18-20 minutes or until golden brown. Let cool slightly before serving.

Notes

Additional Tips:

  • Use high-quality butter for better lamination and flakiness.
  • Keep the dough and butter cold to prevent melting during folding.
  • If your kitchen is warm, chill the dough longer between folds.
  • Enjoy freshly baked Gipfeli with jam, honey, or coffee for an authentic Swiss experience!