Hey there, pastry lovers! 👋
Ever wanted to bring a bit of Swiss magic to your breakfast table? These Gipfeli Recipe (that's Swiss-German for "little crescents"!) are about to become your new favorite morning treat! 🥐
Picture this: buttery, flaky layers that crackle when you bite into them, with a slightly sweet twist that makes them extra special. They're like croissants' cool Swiss cousin, and trust me - they're worth waking up early for!
What makes these so special:
- That gorgeous curved shape
- Super flaky, buttery layers
- Just a hint of sweetness
- That incredible fresh-baked aroma!
Perfect for:
- Lazy weekend breakfasts
- Impressing overnight guests
- Coffee dunking adventures
- When you're feeling a bit fancy!
Want to learn how to make these Swiss breakfast beauties? I'll walk you through every step! While they take a little time and love, the result is absolutely worth it! ✨
Why You'll Love This Gipfeli Recipe
Hey there, baking adventurers! Let me tell you why you're going to fall in love with making these Swiss Gipfeli Recipe! 🥐
You know those pastries that make you feel like you're sitting in a cozy Swiss café? Well, get ready to create that magic in your own kitchen! These aren't just any croissants - they're little crescents of happiness!
Here's why you'll absolutely love making them:
- That amazing crackly outside (so satisfying!)
- Those tender, buttery layers inside
- They make your house smell like a Swiss bakery
- The proud feeling when you pull them out of the oven!
Sure, they need a bit of patience (like any good relationship! 😉), but I'll guide you through every fold and turn. Think of it as a fun baking adventure - one that ends with warm, flaky pastries!
Jump to:
Ingredients
Let's gather everything we need for these amazing Swiss pastries! 🥐
For Your Amazing Dough:
- Bread flour (500g) - we want the high-protein kind for perfect layers!
- Sugar (60g) - adds that touch of sweetness
- Salt (10g) - brings out all the flavors
- Yeast (25g fresh or 7g dry) - our rising star!
- Cold milk (300ml) - keep it chilly!
- Butter (40g) - just for the dough (more butter coming soon! 😉)
For Those Beautiful Layers:
- European-style butter (300g) - this is the secret to flaky layers!
- 1 egg - for that gorgeous golden shine
- Pinch of salt - mix with the egg for the perfect wash
Gipfeli Recipe Instructions
Let's make these Swiss beauties together - I'll break it down into easy steps! 🥐
Getting That Dough Ready:
- Mix your dry team (flour, sugar, salt)
- Get your yeast ready with cold milk (or mix with dry stuff if using instant)
- Add milk mix and butter to your dry ingredients
- Mix until it's shaggy, then knead until smooth (8-10 mins of arm workout! 💪)
- Shape into a rectangle, wrap it up, and let it chill (2-hour nap time!)
The Butter Magic:
- Take your cold butter on a parchment paper adventure
- Pound and roll it into a rectangle (great stress relief!)
- Keep it cool in the fridge
Time for Layers! ✨
- Roll your chilled dough into a big rectangle
- Add your butter block and fold like a fancy letter
- Roll and fold again
- Give it a 30-minute chill break
- Repeat this two more times (patience makes perfect!)
Shaping Your Gipfeli:
- Roll super thin (3mm - that's really thin!)
- Cut into triangles
- Roll them up from base to tip
- Curve them into cute crescents
The Final Stretch:
- Cover your little crescents with a cozy towel
- Let them get puffy (1-2 hours)
- Heat up that oven to 200°C
- Give them an egg wash facial
- Bake until golden and gorgeous (18-22 mins)
Expert Tips
- Keep everything cold throughout the process
- Rest the dough between folds to prevent butter leakage
- Don't rush the proofing process – proper proofing ensures flaky layers
- The egg wash should be thin and evenly applied for uniform browning
Equipment for Gipfeli Recipe
- Large mixing bowl
- Rolling pin
- Pastry brush
- Baking sheets
- Parchment paper
- Bench scraper
- Kitchen scale
- Clean kitchen towel
Storage Instructions
- Best enjoyed fresh on the day of baking
- Store completely cooled Gipfeli in an airtight container for up to 2 days
- Freeze for up to 1 month; reheat in a 160°C oven for 5 minutes
Recipe Variations
- Sweet Version: Add vanilla sugar to the dough and sprinkle with pearl sugar before baking
- Whole Wheat Option: Replace up to 30% of the white flour with whole wheat flour
- Chocolate Gipfeli Recipe: Place a small piece of dark chocolate at the wide end before rolling
Grandma's Magic Touch
Hey there! Let me share some cozy Swiss baking wisdom that makes these Gipfeli Recipe extra special! 💝
You know what makes homemade pastries taste like pure love? Those precious little secrets passed down through generations! My Swiss Grosi (that's grandmother in Swiss-German!) always had the most amazing tricks for making Gipfeli absolutely magical.
"The secret," she'd say with a twinkle in her eye while dusting flour off her apron, "is treating the dough like it's made of gold!" Here are her special touches that make these pastries pure magic:
- She'd always use milk straight from the fridge - "Cold milk makes happy dough, Schätzli (sweetheart)!"
- Her butter trick? "Pat it gently into shape, never squish it - butter needs respect!"
- For the perfect layers? "Count your folds like you're counting blessings!"
- And her proofing secret? "Listen to the dough - it tells you when it's ready to bake!"
Sure, she might shake her head at using instant yeast (she swore by fresh yeast from our local baker!), but even she'd have to admit - these little touches make any Gipfeli Recipe taste like they came straight from a Swiss grandmother's kitchen!
FAQ
What is the difference between a croissant and a gipfeli?
Gipfeli Recipe are Swiss croissants that are smaller, crispier, and have pointier ends than French croissants. While both are made with laminated dough, Gipfeli Recipe typically use milk instead of water in the dough and have a tighter, more compact crumb structure. They're also usually shaped in a tighter curve than French croissants.
What is a Schinkengipfeli in English?
A Schinkengipfeli is a Swiss ham croissant, literally meaning "ham gipfeli" in English. It's a savory pastry made with croissant dough filled with ham and sometimes cheese. These are popular breakfast and snack items in Switzerland and are often served warm.
What is a nussgipfel?
A nussgipfel is a Swiss nut croissant filled with a sweet walnut paste. It's made with croissant dough shaped into a crescent and filled with a mixture of ground walnuts, sugar, and sometimes honey or spices. The pastry is glazed before baking for a shiny finish.
What is the recipe for Mangria?
This question seems unrelated to Gipfeli Recipe and appears to be about a beverage. Would you like me to provide information about Mangria instead, or would you prefer to continue discussing Swiss pastries?
How did your Gipfeli Recipe baking adventure turn out?
I bet your kitchen smelled absolutely amazing! If you enjoyed making these Swiss treats, you've got to try our Matilda's Chocolate Cake next - it's another delicious recipe that'll make everyone think you're a professional baker!
Share your Gipfeli story with us:
- How did your layers turn out?
- Did you try any fun fillings?
- What did your family think?
- Any tips for other bakers trying this recipe?
Drop a star rating below and share your experience - your feedback helps other home bakers know what to expect! And please share a photo if you can - we LOVE seeing your delicious creations! 📸
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Pairing
These are my favorite dishes to serve with Gipfeli Recipe
Gipfeli Recipe - Homemade Croissant
Equipment
- Large mixing bowl
- Rolling pin
- Pastry brush
- Baking sheets
- Parchment paper
- Bench scraper
- Kitchen scale
- Clean kitchen towel
Ingredients
the Dough
- 500 g bread flour
- 60 g granulated sugar
- 10 g salt
- 25 g fresh yeast or 7g instant dry yeast
- 300 ml cold milk
- 40 g unsalted butter softened
Lamination
- 300 g European-style butter cold
- For Egg Wash
Egg Wash
- 1 large egg
- Pinch of salt
Instructions
Make the Dough
- Mix flour, sugar, and salt in a bowl
- Dissolve yeast in cold milk
- Add milk mixture and softened butter to dry ingredients
- Knead 8-10 minutes until smooth
- Shape into rectangle, wrap, refrigerate 2 hours
Prepare Butter Block
- Place cold butter between parchment paper
- Roll into 20x30cm rectangle
- Keep chilled until needed
Lamination Process
- Roll dough to 30x45cm
- Place butter block in center
- Fold like envelope
- Roll out and perform single fold
- Chill 30 minutes
- Repeat folding twice more, chilling between folds
Shape & Bake
- Roll dough 3mm thick
- Cut triangles (10cm base, 25cm height)
- Roll from base to tip
- Shape into crescents
- Proof 1-2 hours
- Brush with egg wash
- Bake at 200°C (400°F) for 18-22 minutes
Notes
- Keep ingredients cold
- Rest between folds
- Don't rush proofing
- Apply egg wash evenly
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