Description
Learn how to make traditional Swiss Gipfeli at home with this step-by-step recipe. Flaky, buttery, and golden, these crescent-shaped pastries are perfect for breakfast or brunch.
Ingredients
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3 ¼ cups High-protein bread flour (sifted)
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1 teaspoon Fine sea salt
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¼ cup Granulated sugar
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½ cup European-style butter (cold, for lamination)
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½ cup Cold milk
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¼ cup Water (adjust as needed for dough consistency)
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1 tablespoon Fresh active yeast (or substitute with instant yeast)
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1 Egg, beaten (for egg wash)
Instructions
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Activate Yeast: Combine cold milk and water, stir in yeast. Let sit until foamy.
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Make Dough: Mix flour, salt, and sugar. Add the yeast mixture. Knead until smooth. Chill 30 minutes.
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Prepare Butter Block: Roll cold butter into a thin 6×8 inch rectangle between parchment. Chill.
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Laminate Dough: Encase butter in dough. Roll, fold, and chill three times.
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Shape: Roll into ¼-inch sheet. Cut into triangles and roll from base to tip.
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Proof: Let shaped Gipfeli rise 1 to 1.5 hours until puffy.
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Bake: Preheat oven to 375°F (190°C). Brush with egg wash. Bake 15–18 minutes until golden.
Notes
Use cold ingredients for best lamination.
Avoid over-proofing, which can cause butter leakage.
Experiment with fillings like chocolate, almond paste, or ham and cheese.
- Prep Time: 45 minutes (plus 2 hours chilling/proofing)
- Cook Time: 15–18 minutes
- Category: Breakfast, Pastry
- Method: Baking, Laminated Dough
- Cuisine: Swiss, European
Nutrition
- Serving Size: 1 Gipfeli
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3.5 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
Keywords: Gipfeli Recipe, Swiss Croissants, Swiss Breakfast Pastry, Homemade Gipfeli