Description
Gipfeli, often referred to as Swiss croissants, are a beloved pastry in Switzerland, known for their golden, flaky exterior and soft, buttery interior. Unlike traditional French croissants, Gipfeli often have a denser crumb and are less sweet, making them perfect for both savory and sweet fillings. Whether enjoyed at breakfast, as a snack, or paired with coffee, Gipfeli are a treat that brings a touch of Swiss charm to any table.
Ingredients
Scale
For the Dough:
- 3 ½ cups (450 g) all-purpose flour
- 1 packet (7 g) instant yeast
- 3 tablespoons (40 g) granulated sugar
- 1 teaspoon salt
- ¾ cup (180 ml) warm milk
- 1 large egg
- ½ cup (115 g) unsalted butter, softened
For the Butter Layer:
- 1 cup (225 g) unsalted butter, cold and sliced
For the Egg Wash:
- 1 egg yolk
- 1 tablespoon milk
Instructions
- Prepare the Dough:
- In a large bowl, combine flour, yeast, sugar, and salt.
- Add warm milk, egg, and softened butter. Mix until a dough forms.
- Knead the dough for 8-10 minutes until smooth and elastic.
- Cover the dough with a clean kitchen towel and let it rise for 1 hour or until doubled in size.
- Prepare the Butter Layer:
- Place the cold butter slices between two sheets of parchment paper.
- Roll out into a rectangular sheet (approximately 8 x 10 inches / 20 x 25 cm).
- Refrigerate until firm.
- Laminate the Dough:
- Roll the risen dough into a rectangle twice the size of the butter sheet.
- Place the butter sheet on one half of the dough and fold the other half over, sealing the edges.
- Roll out the dough into a larger rectangle, then fold into thirds like a letter. Chill for 30 minutes.
- Repeat the rolling, folding, and chilling process two more times to create layers.
- Shape the Gipfeli:
- Roll out the laminated dough into a large rectangle (¼ inch / 6 mm thick).
- Cut into triangles and gently roll each triangle from the base to the tip to form a crescent shape.
- Place the shaped Gipfeli on a baking sheet lined with parchment paper. Let them rise for 20-30 minutes.
- Bake the Gipfeli:
- Preheat the oven to 375°F (190°C).
- Mix the egg yolk and milk for the egg wash. Brush the Gipfeli lightly with the mixture.
- Bake for 15-20 minutes or until golden brown and puffed.
- Cool slightly before serving.
Notes
- For a savory twist, add a sprinkle of cheese or sesame seeds before baking.
- Sweet fillings like chocolate or jam can be added before rolling the triangles.
- Store in an airtight container for up to 2 days or freeze for longer storage.
- Prep Time: 30 minutes (plus resting and chilling time)
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Swiss
Nutrition
- Serving Size: 1 Gipfeli
- Calories: 250
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: Gipfeli, Swiss croissants, Swiss pastries, flaky pastry