If you’ve ever visited Switzerland, you’ve undoubtedly encountered gipfeli recipe, the Swiss equivalent of a croissant. Gipfeli may resemble their French relative in appearance, but they are slightly thicker, less buttery, and have a gorgeously golden and crisp exterior. They’re a great treat to eat alone, with jam and butter, or for breakfast with a cup of coffee.
Gipfeli, made from scratch, has a rich, buttery flavor that melts on your tongue and has light, flaky layers, but it requires a little time and care to make. Let’s start baking and introduce some of Switzerland into your house!
Table of Contents
Why You Will Enjoy This Recipe?
✔ Genuine Swiss Taste: Similar to those in bakeries in Switzerland.
✔ Flaky & Golden: The ideal ratio of a soft inside to a crisp exterior.
Rich but not oily, this is less buttery than croissants.
✔ Perfect for Breakfast or Snacks , Enjoy with coffee, jam, or even cheese.
✔ Make-Ahead Friendly: To enjoy freshly baked Gipfeli in the morning, prepare the dough the night before!
Ingredients in particular
All you need to create real Swiss Gipfeli is listed here:
For the dough:
- 2 ½ cups all-purpose flour: the foundation for a soft but structured dough.
- One tablespoon of sugar just a touch sweet.
- One teaspoon of salt helps to balance the flavors.
- Two teaspoons of instant yeast help the dough rise and become light and fluffy.
- Warm milk (¾ cup, 110°F) adds richness and activates the yeast.
- Two tablespoons of unsalted softened butter give the dough a softer texture.
To laminate the dough:
- One cup of cold unsalted butter produces flaky layers.
- Combine one egg yolk and one tablespoon of milk to make the egg wash. This will give the gipfeli a gorgeous golden sheen.
👉 The complete ingredient list with measurements is in the recipe card below!
The Recipe for Swiss Gipfeli
First, prepare the dough.
Combine flour, sugar, salt, and yeast in a mixing bowl.
While mixing, gradually add the warm milk until a soft dough forms.
Work in the softened butter until thoroughly blended.
Cover the dough, and then give it one hour to rest.
Second step: get ready for the butter block.
Sandwich the chilled butter between two parchment paper sheets.
Chill it in the refrigerator after rolling it into a 6 × 6-inch square.
The third step is laminating the dough.
After resting, roll out the dough into a square that is 10 by 10 inches.
Seal the dough’s edges after placing the butter block in the center.
Fold the dough into thirds (like a letter) after rolling it into a 10 x 20-inch rectangle.
Let the dough cool for half an hour.
Step 4: Carry Out Folding Again
Fold the dough into thirds after rolling it out once more. Twice more, cold between each step.
This procedure produces the characteristic flaky layers.
Shape the Gipfeli in Step Five
Roll the dough into a big ¼-inch thick rectangle.
Cut in triangles, roughly 4 inches wide at the base.
To get the traditional Gipfeli form, roll every triangle from the base to the tip.
Transfer to a baking sheet, cover, and allow to rise for one hour.
Step 6: Bake till flaky and golden.
Turn the oven on to 375°F, or 190°C.
For a golden sheen, brush the gipfeli with egg wash.
Bake for 18 to 20 minutes or until crisp and golden brown.
Before serving, let it cool, then savor it warm!
if you’re interested in more delicious baked goods, check out their braided chocolate chip brioche recipe for another flaky and buttery pastry option!
Expert Advice for the Ideal Gipfeli
✔ Lamination with Cold Butter: This guarantees flaky layers rather than a dense pastry.
✔ Chill Between Folds: This keeps the butter from melting and keeps it solid.
✔ Avoid Overworking the Dough: Overworking the dough can result in a tough pastry.
✔ Properly letting the dough rise gives Gipfeli its fluffy, light feel.
✔ Brush with Egg Wash for Shine. Add that lovely golden crust in bakery fashion.
The traditional Swiss approach to enjoying Swiss gipfeli is with butter and jam.
Perfect for a nice breakfast is ☕ with coffee or hot chocolate. A savory lunch or snack twist is Cheese & Ham.
�ious For an inherently sweet treat, drizzle with honey.
Bonus Tip: Serve them warm for the ideal flaky, mouthwatering texture!
Make Ahead and Organization and Storage
Storing Leftovers
Keep for up to two days at room temperature in an airtight container.
Freeze
Shaped Gipfeli can be frozen, unbaked, and baked fresh as needed.
Bake 22 to 25 minutes straight from frozen at 375°F (190°C).
Redoing
For a fresh-out-of-the-oven flavor, reheat in the oven for 5 minutes at 300°F (150°C).
Frequencies of questions
How differ Gipfeli and Croissants?
Less buttery, somewhat denser, and with a more structured feel than French croissants are gipfeli.
Instead of quick yeast, may I use active dry yeast?
Indeed. Just bloom it for five to ten minutes in warm milk (110°F) before combining.
Why does my dough turn out sticky?
Should the dough feel sticky, lightly flour your hands and work surface.
Can I jam or chocolate fill Gipfeli?
Definitely! Before rolling, set a tiny bit of jam or chocolate on the triangle’s base.
Can margarine be substituted for butter?
For optimal taste and texture, butter is advised.
Conclusion
This Swiss Gipfeli formula delivers a flavor of Switzerland right into your kitchen. Perfect for a nice morning, a snack with coffee, or a special weekend treat, crisp, flaky, and buttery are.
You never go back to store-bought pastries once you create them! 😐
Have fun and happy baking! 😊
Traditional Swiss Gipfeli
Ingredients
- For the Dough:
- 500 g 4 cups all-purpose flour
- 10 g 2 tsp salt
- 60 g ¼ cup sugar
- 10 g 1 packet instant yeast
- 250 ml 1 cup warm milk
- 100 g 7 tbsp unsalted butter, softened
- 1 egg
- For the Butter Layer:
- 150 g 10 tbsp unsalted butter, cold
- For the Egg Wash:
- 1 egg yolk
- 1 tbsp milk
Instructions
- Step 1: Prepare the Dough
- In a large mixing bowl, combine flour, salt, sugar, and yeast.
- Gradually add warm milk and mix until a dough starts to form.
- Add softened butter and the egg, then knead for about 10 minutes until the dough is smooth and elastic.
- Cover with a damp cloth and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Step 2: Prepare the Butter Layer
- Place the cold butter between two sheets of parchment paper and roll it into a rectangle (about 15×20 cm / 6×8 inches).
- Refrigerate the butter until firm.
- Step 3: Laminate the Dough
- Roll out the dough into a large rectangle, about 30×40 cm (12×16 inches).
- Place the butter layer in the center and fold the dough over it, sealing the edges.
- Roll out the dough again and fold it into thirds (like folding a letter).
- Chill for 30 minutes, then repeat the rolling and folding process two more times.
- Step 4: Shape the Gipfeli
- Roll out the dough into a large sheet, about 5mm (¼ inch) thick.
- Cut into long triangles and roll each triangle from the base to the tip to form a crescent shape.
- Place on a baking sheet lined with parchment paper and let them rise for 30-45 minutes.
- Step 5: Bake the Gipfeli
- Preheat oven to 200°C (400°F).
- Mix egg yolk and milk, then brush the Gipfeli with the egg wash.
- Bake for 15-20 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- For extra flakiness, use strong bread flour instead of all-purpose flour.
- If you prefer a sweeter version, add a bit more sugar to the dough.
- You can refrigerate the dough overnight for a deeper flavor.