gipfeli recipe

Gipfeli, the Swiss version of croissants, are light, flaky pastries with a buttery taste. Unlike French croissants, they are slightly denser and less greasy, making them perfect for breakfast or an afternoon snack.

Ingredients

• 500g all-purpose flour
• 1 packet (7g) dry yeast
• 250ml warm milk
• 60g butter (softened)
• 1 tbsp sugar
• 1 tsp salt
• 1 egg yolk (for brushing)
• 1 tbsp milk (for brushing)

Directions

1. Activate the Yeast: In a bowl, mix warm milk, sugar, and yeast. Let sit for 5-10 minutes until frothy.
2. Prepare the Dough: In a large bowl, combine flour and salt. Add softened butter and the yeast mixture. Knead until smooth (about 10 minutes).
3. First Rise: Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.
4. Shape the Gipfeli: Roll out the dough into a large circle, about 5mm thick. Cut into 8-10 triangular wedges. Roll each wedge from the base to the tip, forming a crescent shape.
5. Second Rise: Place the shaped Gipfeli on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.
6. Brush & Bake: Preheat oven to 180°C (350°F). Mix egg yolk with milk and brush over the Gipfeli. Bake for 15-20 minutes or until golden brown.
7. Cool & Serve: Let cool slightly and enjoy warm with butter or jam.