Swiss Gipfeli
Swiss Gipfeli, often considered Switzerland’s answer to the croissant, is a crescent-shaped pastry that is slightly denser, less buttery, and subtly sweeter than its French counterpart. This makes it a delightful breakfast treat or a light snack with coffee or tea.
Equipment
- Mixing Bowl
- Rolling Pin
- Baking Sheet
- Pastry Brush
- Parchment Paper
Ingredients
- 3 cups all-purpose flour
- 1/2 cup unsalted butter softened
- 1 cup whole milk warm
- 2 tbsp sugar
- 1 tbsp active dry yeast
- 1 tsp salt
- 1 egg for egg wash
Instructions
- In a mixing bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit for 5–10 minutes until foamy.
- In a separate bowl, combine the flour, sugar, and salt. Gradually add the yeast mixture and knead into a smooth dough for about 8–10 minutes.
- Cover the dough and let it rest in a warm place for about 1–2 hours or until doubled in size.
- Roll out the dough into a large rectangle and spread the softened butter over two-thirds of it.
- Fold the unbuttered part over the middle, then fold the remaining third over it, like a letter. Chill for 30 minutes.
- Repeat the rolling and folding process two more times, chilling in between to ensure flaky layers.
- Roll out the dough into a thin sheet and cut into triangles.
- Roll each triangle from the base to the tip to form the classic crescent shape and place them on a parchment-lined baking sheet.
- Cover the Gipfeli and let them proof for another 45–60 minutes.
- Preheat the oven to 375°F (190°C). Brush each Gipfeli with an egg wash for a golden, glossy finish.
- Bake for 15–20 minutes until golden brown and crisp.
- Allow them to cool slightly before serving.
Notes
For a healthier version, you can substitute part of the flour with whole wheat flour or use plant-based butter for a dairy-free option. To make vegan Gipfeli, replace the egg wash with a mixture of plant-based milk and maple syrup.