Gipfeli Recipe
Discover the best Gipfeli Recipe for buttery, flaky Swiss pastries! Easy to make, perfect for breakfast or brunch. Bake golden perfection at home!
Ingredients
Essential Ingredients:
- Butter 120g, cold & cubed – For that rich, flaky texture, use high-fat European-style butter if possible.
- Milk 250ml, warm – Helps create a soft, tender dough while activating the yeast.
- Sugar 2 tbsp – Adds a hint of sweetness and enhances golden browning.
- Salt 1 tsp – Balances the flavors and strengthens the dough structure.
- All-Purpose Flour 400g – Provides the right structure for the Gipfeli dough. You can also use bread flour for extra chewiness.
- Active Dry Yeast 1 packet / 7g – Essential for a light and airy rise. If using instant yeast, you can mix it directly into the flour.
- Egg Yolk 1, for egg wash – Gives the pastries a shiny, golden finish.
Optional Fillings & Toppings:
- Chocolate or Nutella – For a sweet indulgent variation.
- Almond Paste or Hazelnut Spread – Adds a delicious nutty depth.
- Swiss Cheese & Ham – For a savory twist ensure halal options if needed.
- Honey or Jam – A great topping for serving.
Pro Tip:
- Make sure your butter stays cold while working with the dough—this helps create those beautiful flaky layers. If your kitchen is warm, pop it in the freezer for a few minutes before use.
- Now that we have everything ready let’s start making these irresistible homemade Gipfeli!
Instructions
Step 1: Activate the Yeast
- In a small bowl, warm the milk (it should be lukewarm, not hot).
- Add the sugar and sprinkle the active dry yeast over the milk. Let it sit for about 5–10 minutes until it becomes frothy. This ensures the yeast is activated and will help the dough rise properly.
Step 2: Prepare the Dough
- In a large mixing bowl, combine the flour and salt.
- Add the cold, cubed butter to the flour and use your fingers or a pastry cutter to mix until you get a crumbly, sand-like texture.
- Pour in the yeast mixture and mix until a dough begins to form.
- Knead the dough on a lightly floured surface for 5–7 minutes, until it becomes smooth and elastic.
- Cover the dough with a clean kitchen towel and let it rest for 1–2 hours, or until it doubles in size.
Step 3: Roll and Shape the Gipfeli
- Once the dough has risen, punch it down to release air bubbles.
- Roll the dough into a large rectangle (about ¼ inch thick) on a floured surface.
- Using a sharp knife or pizza cutter, cut the dough into long triangular pieces.
- If adding fillings like chocolate, almond paste, or cheese, place a small amount at the wider end of each triangle.
Step 4: Roll and Proof
- Starting from the wide end, gently roll each triangle into a crescent shape, tucking the tip underneath.
- Place the Gipfeli on a parchment-lined baking sheet, leaving space between them for expansion.
- Cover loosely with a towel and let them proof for another 30 minutes—this helps them become extra light and airy.
Step 5: Apply Egg Wash & Bake
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk the egg yolk with a splash of milk.
- Brush the egg wash over each Gipfeli to give them a golden, glossy finish.
- Bake for 15–18 minutes, or until they turn golden brown and flaky.
Step 6: Cool and Enjoy
- Remove the Gipfeli from the oven and let them cool for a few minutes on a wire rack.
- Enjoy them warm as they are, or pair them with jam, honey, or melted butter for an extra indulgent treat!
Notes
Nutrition Information (Per Serving):
- Calories: 220 kcal
- Total Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Sugar: 3g
- Protein: 4g
- Fiber: 1g
- Sodium: 200mg