Gipfeli Recipe
Gipfeli Recipe
Table of Contents
Gipfeli Recipe
Discover the authentic Gipfeli recipe, a beloved Swiss breakfast treat. These golden, buttery crescent rolls are slightly less sweet than traditional French croissants, making them ideal for any meal or snack. Follow our step by step guide to create these delights at home.
Description
Gipfeli recipe, the Swiss version of croissants, hold a special place in Swiss culinary tradition. While similar to their French counterpart, Gipfeli are uniquely lighter and less buttery, catering to those who prefer a subtler taste. Whether you’re enjoying them for breakfast, as a midday snack, or as a side to a hearty soup, Gipfeli deliver on flavor and texture.
This comprehensive guide walks you through crafting authentic Gipfeli from scratch. With simple ingredients and detailed instructions, even beginners can achieve bakery level results. From the rich, golden crust to the tender, flaky interior, these crescent shaped pastries are a surefire way to impress your family and friends.
Learn to bake buttery, flaky Swiss Gipfeli with this simple recipe. Perfect for breakfast or snacks. Easy Gipfeli recipe.
Whether you’re exploring Swiss cuisine or recreating a taste of home, this Gipfeli recipe is a must try. Let’s bring a touch of Switzerland to your kitchen.
Ingredients
For the Dough:
- 3½ cups (450 g) all purpose flour
- 1½ tsp salt
- 2 tbsp sugar
- 1 packet (2¼ tsp) active dry yeast
- ½ cup (120 ml) warm milk
- ½ cup (120 ml) warm water
- 1 large egg
- 2 tbsp unsalted butter, melted
For the Butter Layer:
- 1 cup (225 g) unsalted butter, cold and cubed
For the Egg Wash:
- 1 egg yolk
- 1 tbsp milk
Instructions
1. Prepare the Dough: In a large mixing bowl, combine the flour, salt, and sugar. Dissolve the yeast in warm water and let it sit for 5 minutes until foamy. Mix the yeast mixture, warm milk, melted butter, and egg into the dry ingredients. Stir until a shaggy dough forms. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap, and let it rise for 1 hour or until doubled in size.
2. Prepare the Butter Layer: Place the cubed butter between two sheets of parchment paper. Flatten and shape the butter into a 6×6-inch square using a rolling pin. Chill in the refrigerator for 30 minutes.
3. Laminate the Dough: Roll the dough into a 10×10-inch square on a lightly floured surface. Place the butter square in the center of the dough. Fold the dough edges over the butter, sealing it completely. Roll the dough into a 20×10-inch rectangle. Fold it into thirds like a letter. Chill for 30 minutes. Repeat the rolling and folding process two more times, chilling for 30 minutes between each fold.
4. Shape the Gipfeli: Roll the laminated dough into a 16×12-inch rectangle. Cut the dough into 12 triangles. Roll each triangle from the base to the tip to form crescent shapes. Place the shaped Gipfeli on a baking sheet lined with parchment paper. Cover and let them proof for 1 hour.
5. Bake the Gipfeli: Preheat your oven to 375°F (190°C). Brush the Gipfeli with the egg wash. Bake for 18-20 minutes or until golden brown. Remove from the oven and let them cool slightly before serving.
Notes
- For a sweeter twist, sprinkle sugar over the egg wash before baking.
- Store leftover Gipfeli in an airtight container for up to 3 days or freeze for up to 3 months.
- Ensure your butter remains cold during the lamination process to achieve flaky layers.
Gipfeli Recipe
Ingredients
- For the Dough:
- 3½ cups 450 g all-purpose flour
- 1½ tsp salt
- 2 tbsp sugar
- 1 packet 2¼ tsp active dry yeast
- ½ cup 120 ml warm milk
- ½ cup 120 ml warm water
- 1 large egg
- 2 tbsp unsalted butter melted
- For the Butter Layer:
- 1 cup 225 g unsalted butter, cold and cubed
- For the Egg Wash:
- 1 egg yolk
- 1 tbsp milk
Instructions
- Prepare the Dough: In a large mixing bowl, combine the flour, salt, and sugar. Dissolve the yeast in warm water and let it sit for 5 minutes until foamy. Mix the yeast mixture, warm milk, melted butter, and egg into the dry ingredients. Stir until a shaggy dough forms. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap, and let it rise for 1 hour or until doubled in size.
- Prepare the Butter Layer: Place the cubed butter between two sheets of parchment paper. Flatten and shape the butter into a 6×6-inch square using a rolling pin. Chill in the refrigerator for 30 minutes.
- Laminate the Dough: Roll the dough into a 10×10-inch square on a lightly floured surface. Place the butter square in the center of the dough. Fold the dough edges over the butter, sealing it completely. Roll the dough into a 20×10-inch rectangle. Fold it into thirds like a letter. Chill for 30 minutes. Repeat the rolling and folding process two more times, chilling for 30 minutes between each fold.
- Shape the Gipfeli: Roll the laminated dough into a 16×12-inch rectangle. Cut the dough into 12 triangles. Roll each triangle from the base to the tip to form crescent shapes. Place the shaped Gipfeli on a baking sheet lined with parchment paper. Cover and let them proof for 1 hour.
- Bake the Gipfeli: Preheat your oven to 375°F (190°C). Brush the Gipfeli with the egg wash. Bake for 18-20 minutes or until golden brown. Remove from the oven and let them cool slightly before serving.
Notes
- For a sweeter twist, sprinkle sugar over the egg wash before baking.
- Store leftover Gipfeli in an airtight container for up to 3 days or freeze for up to 3 months.
- Ensure your butter remains cold during the lamination process to achieve flaky layers.
