Gipfeli Recipe
Gipfeli is the Swiss take on the croissant, known for its flaky, buttery layers and light texture. While it resembles the French croissant, Gipfeli is slightly less sweet and offers a more delicate balance of flavors. A staple in Swiss bakeries, it is commonly enjoyed for breakfast with coffee or as a comforting snack throughout the day. The good news? You can recreate this masterpiece at home with ease!
Equipment
- Rolling Pin
- Mixing bowl
- Bench Scraper
- Baking sheet
- Pastry Brush
- Kitchen Scale
- Cooling rack
Ingredients
Basic Ingredients:
- 4 cups all-purpose flour
- 2 teaspoons salt
- ¼ cup sugar
- 2 ¼ teaspoons instant yeast (or 1 tablespoon fresh yeast)
- 1 cup warm milk (about 110°F / 43°C)
- 1 cup unsalted butter, cold
- 1 egg, beaten (for egg wash)
Sweet Variations:
- 1 teaspoon vanilla extract
- Fillings: chocolate chips, jam, almond paste
Instructions
Preparing the Dough
- Mix the ingredients – In a large mixing bowl, combine flour, sugar, and salt. Dissolve the yeast in warm milk and add it to the dry ingredients.
- Knead the dough – Mix and knead until smooth and elastic (about 8–10 minutes by hand or 5 minutes in a stand mixer).
- Let it rise – Cover the bowl with a kitchen towel and let the dough rest for 1 hour, until doubled in size.
Incorporating the Butter and Laminating the Dough
- Prepare the butter – Place cold butter between two sheets of parchment paper and flatten into a 5 x 7-inch rectangle.
- Roll out the dough – Lightly flour your surface and roll the dough into a 10 x 15-inch rectangle.
- Encasing the butter – Place the butter block in the center and fold the dough over it like an envelope.
- Laminating process – Roll the dough out, fold into thirds, rotate 90 degrees, and repeat three times, chilling the dough for 30 minutes between each fold.
Shaping the Gipfeli
- Cut the dough – Roll the dough to 1/8 inch thickness and cut into triangles (about 4 inches wide and 6 inches tall).
- Roll the Gipfeli – Start from the wide base and roll toward the tip.
- Curve slightly into a crescent shape before placing on a baking sheet.
Proofing and Baking
- Let the dough rise – Let the shaped Gipfeli rest for 20 minutes before baking.
- Apply egg wash – Lightly brush each Gipfeli with the beaten egg.
- Bake – Preheat oven to 375°F (190°C) and bake for 15–20 minutes, until golden brown.
Notes
- Keep the butter cold at all times for flaky layers.
- Avoid overworking the dough after adding the butter to maintain a light texture.
- Use fillings sparingly to prevent them from leaking during baking.
- Ensure your oven is fully preheated for even baking and the best puffing effect.