Gipfeli Recipe - Homemade Croissant

There's nothing quite like the aroma of freshly baked Gipfeli Recipe wafting through your kitchen. These Swiss-style croissants, with their buttery layers and perfectly crispy exterior, are a beloved breakfast staple throughout Switzerland. While similar to French croissants, Gipfeli have their own distinct characteristics that make them uniquely Swiss – notably their curved shape and slightly sweeter dough.

Why You'll Love This Gipfeli Recipe

Swiss Gipfeli are the perfect balance of flaky and tender, with a golden-brown exterior that shatters beautifully when bitten into. While making them requires patience, this step-by-step recipe will guide you through creating these magnificent pastries at home. Whether you're missing Swiss breakfast culture or simply want to master the art of laminated dough, this recipe delivers professional-quality results.

Ingredients

the Dough:

• 500g high-protein bread flour
• 60g granulated sugar
• 10g salt
• 25g fresh yeast (or 7g instant dry yeast)
• 300ml cold milk
• 40g unsalted butter, softened

Lamination:

• 300g high-quality European-style butter, cold
• 1 egg (for egg wash)
• Pinch of salt (for egg wash)

Instructions

Preparing the Dough

1. Combine flour, sugar, and salt in a large mixing bowl.
2. If using fresh yeast, dissolve it in the cold milk. For instant yeast, mix it directly with the dry ingredients.
3. Add the milk mixture and softened butter to the dry ingredients.
4. Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.
5. Shape into a rectangle, wrap in plastic, and refrigerate for 2 hours.

Preparing the Butter Block

1. Place the cold butter between two sheets of parchment paper.
2. Using a rolling pin, pound and roll the butter into a 20x30cm rectangle.
3. Keep refrigerated until needed.

Lamination Process

1. Roll the chilled dough into a 30x45cm rectangle.
2. Place the butter block in the center and fold the dough like an envelope.
3. Roll out to 30x45cm again and perform a single fold.
4. Wrap and chill for 30 minutes.
5. Repeat the folding process twice more, chilling between each fold.

Shaping the Gipfeli Recipe

1. Roll the dough to 3mm thickness.
2. Cut into triangles (base 10cm, height 25cm).
3. Stretch each triangle slightly and roll from base to tip.
4. Shape into crescents and place on lined baking sheets.

Final Proofing and Baking

1. Cover shaped Gipfeli with a clean kitchen towel.
2. Proof for 1-2 hours until visibly puffy.
3. Preheat oven to 200°C (400°F).
4. Brush with egg wash (beaten egg with pinch of salt).
5. Bake for 18-22 minutes until golden brown.

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 Needed 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: Place a small piece of dark chocolate at the wide end before rolling

FAQ

While making Gipfeli takes time and patience, the reward of pulling perfectly flaky, golden-brown Swiss croissants from your oven makes it all worthwhile. With this recipe and careful attention to temperature and technique, you'll create bakery-quality pastries that will impress family and friends. Enjoy your homemade Gipfeli adventure!

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Gipfeli Recipe - Homemade Croissant

Gipfeli are Swiss-style croissants with a perfectly flaky, buttery texture and golden-brown crust. Made through a traditional lamination process, these curved pastries feature delicate layers and a slightly sweeter taste than French croissants, making them an irresistible choice for breakfast or brunch.

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Course: Breakfast

Cuisine: European

Keyword: Gipfeli Recipe

Prep Time: 4 hours hours

Cook Time: 1 hour hour

Total Time: 5 hours hours

Servings: 12 Gipfeli

Calories: 380kcal

Cost: $8

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

Nutrition

Calories: 380kcal