Gipfeli Recipe

These traditional Swiss Gipfeli are flaky, golden croissants with a slightly sweeter, denser crumb than French croissants. Perfect for breakfast or a special homemade treat!

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Course: Breakfast, Snack

Cuisine: European

Prep Time: 30

Cook Time: 22

Resting & Proofing: 4

Total Time: 4 52

Servings: Gipfeli

Calories: 320kcal

Cost: $10

Equipment

Large mixing bowl For combining dough ingredients
Rolling pin Essential for lamination
Pastry brush For applying egg wash
Baking sheets Lined with parchment paper
Parchment paper
Bench scraper Helps handle and fold dough
Kitchen scale For precise ingredient measurement
Clean kitchen towel For covering proofing dough

Ingredients

the Dough

500 g bread flour Essential for structure
60 g granulated sugar Adds slight sweetness
10 g salt Enhances flavor
25 g fresh yeast or 7g instant dry yeast
300 ml cold milk Keeps dough firm for lamination
40 g unsalted butter Softened, for mixing into dough

Lamination

300 g European-style butter cold
For Egg Wash Cold, for laminating dough

Egg Wash

1 large egg Beaten for egg wash
Pinch of salt Mixed into egg wash

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition