Gipfeli Recipe
A buttery, flaky Swiss pastry that is similar to a croissant but easier to make. Perfect for breakfast, brunch, or an afternoon snack. These delightful treats are light, golden, and irresistibly delicious.
Equipment
- Rolling Pin (optional)
- Baking Sheet (required)
- Pastry Brush (optional)
Ingredients
- 2 ½ cups All-purpose flour for the dough base
- 1 packet Dry yeast equivalent to 2 ¼ teaspoons
- ½ cup Warm milk not too hot, to activate yeast
- ¼ cup Sugar
- 1 Egg for the dough
- ¾ cup Butter cold and cubed
- 1 Egg yolk for brushing on top
- 1 tablespoon Milk mixed with egg yolk for brushing
Instructions
- In a large bowl, combine flour, sugar, and yeast. Mix well.
- Gradually add warm milk and egg to the dry ingredients, mixing until a dough forms.
- Knead the dough on a floured surface for 10 minutes until smooth and elastic.
- Shape the dough into a ball, place it in a greased bowl, cover, and let it rest for 2 hours.
- Roll out the dough into a rectangle, spread the cold butter evenly, and fold it like a letter. Chill for 30 minutes.
- Roll and fold the dough 3 more times, chilling for 30 minutes between each fold.
- Roll out the dough to ¼-inch thickness and cut into triangles. Roll each triangle from the base to form the Gipfeli shape.
- Place the Gipfeli on a baking sheet, cover, and let rise for 20 minutes.
- Preheat the oven to 375°F (190°C). Brush the Gipfeli with the egg yolk and milk mixture.
- Bake for 20 minutes or until golden brown. Let cool slightly before serving.
Video
Notes
For extra flavor, you can add a bit of vanilla extract to the dough or sprinkle some coarse sugar on top before baking.