Traditional Swiss Gipfeli Recipe
Traditional Swiss Gipfeli Recipe
Table of Contents
Traditional Swiss Gipfeli Recipe
Learn how to bake Traditional Swiss Gipfeli Recipei at home with this easy to follow recipe. Perfectly flaky and buttery, Traditional Swiss Gipfeli Recipe is the Swiss take on croissants, ideal for breakfast or a delightful snack. Impress your family with this homemade Gipfeli recipe that’s sure to become a favorite.
Description:
Traditional Swiss Gipfeli Recipe, a cousin to the French croissant, is a buttery, crescent shaped pastry that boasts a slightly denser texture. Unlike the croissant, Gipfeli has a unique charm thanks to its rich, comforting flavor and subtle crispness. Whether you’ve enjoyed these pastries during a trip to Switzerland or are just discovering them, this authentic Gipfeli recipe will guide you through every step of creating these delights from scratch.
This Traditional Swiss Gipfeli Recipe walks you through crafting the dough, laminating it with butter to achieve that signature flakiness, and shaping the perfect crescent. While it requires patience and precision, the results are well worth the effort. Pair these golden beauties with a cup of coffee or tea, and you’ll have a moment of Swiss bliss in every bite. Let’s dive into this Traditional Swiss Gipfeli Recipe and bring a taste of Switzerland into your kitchen.
Ingredients:
For the Dough:
- 3 1/2 cups (450g) all purpose flour
- 1/4 cup (50g) granulated sugar
- 1 1/2 teaspoons salt
- 1 tablespoon dry yeast
- 1 cup (240ml) warm milk
- 1/4 cup (60ml) warm water
- 2 tablespoons unsalted butter, softened
For the Butter Layer:
- 1 cup (225g) unsalted butter, cold and cubed
For Assembly:
- 1 egg yolk
- 1 tablespoon milk (for egg wash)
Instructions:
1.Prepare the Dough: In a small bowl, dissolve the dry yeast in warm water. Let it sit for 5 minutes until frothy. In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, warm milk, and softened butter to the dry ingredients. Mix until a soft 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 a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
2.Prepare the Butter Layer: Place the cold butter between two sheets of parchment paper. Use a rolling pin to flatten and shape the butter into a rectangle, roughly 8×6 inches. Chill in the refrigerator until firm.
3.Laminate the Dough: Once the dough has risen, punch it down and roll it out into a rectangle twice the size of the butter layer. Place the chilled butter layer on one half of the dough. Fold the other half over the butter and seal the edges. Roll the dough out gently into a larger rectangle, being careful not to let the butter seep out. Fold the rectangle into thirds, like a letter. Wrap in plastic wrap and refrigerate for 30 minutes. Repeat the rolling and folding process two more times, chilling for 30 minutes between each fold.
4.Shape the Gipfeli: After the final chill, roll the dough out into a large rectangle about 1/4 inch thick. Cut the dough into triangles with a base of about 4 inches. Roll each triangle tightly from the base to the tip, forming a crescent shape. Place the shaped Gipfeli on a baking sheet lined with parchment paper. Cover with a damp cloth and let them proof for 1 hour.
5.Bake the Gipfeli: Preheat your oven to 375°F (190°C). In a small bowl, whisk together the egg yolk and milk to make the egg wash. Brush the Gipfeli with the egg wash for a golden, glossy finish. Bake for 18-20 minutes or until golden brown. Remove from the oven and let cool on a wire rack before serving.
Notes:
- Use high quality butter for the best flavor and texture.
- Ensure the butter and dough are the same consistency during lamination to prevent tearing.
- For a sweeter variation, sprinkle sugar over the dough before rolling.
- Gipfeli is best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat in the oven for a crisp texture.
Traditional Swiss Gipfeli Recipe
Ingredients
- For the Dough:
- 3 1/2 cups 450g all purpose flour
- 1/4 cup 50g granulated sugar
- 1 1/2 teaspoons salt
- 1 tablespoon dry yeast
- 1 cup 240ml warm milk
- 1/4 cup 60ml warm water
- 2 tablespoons unsalted butter softened
- For the Butter Layer:
- 1 cup 225g unsalted butter, cold and cubed
- For Assembly:
- 1 egg yolk
- 1 tablespoon milk for egg wash
Instructions
- 1.Prepare the Dough: In a small bowl, dissolve the dry yeast in warm water. Let it sit for 5 minutes until frothy. In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, warm milk, and softened butter to the dry ingredients. Mix until a soft 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 a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 2.Prepare the Butter Layer: Place the cold butter between two sheets of parchment paper. Use a rolling pin to flatten and shape the butter into a rectangle, roughly 8×6 inches. Chill in the refrigerator until firm.
- 3.Laminate the Dough: Once the dough has risen, punch it down and roll it out into a rectangle twice the size of the butter layer. Place the chilled butter layer on one half of the dough. Fold the other half over the butter and seal the edges. Roll the dough out gently into a larger rectangle, being careful not to let the butter seep out. Fold the rectangle into thirds, like a letter. Wrap in plastic wrap and refrigerate for 30 minutes. Repeat the rolling and folding process two more times, chilling for 30 minutes between each fold.
- 4.Shape the Gipfeli: After the final chill, roll the dough out into a large rectangle about 1/4 inch thick. Cut the dough into triangles with a base of about 4 inches. Roll each triangle tightly from the base to the tip, forming a crescent shape. Place the shaped Gipfeli on a baking sheet lined with parchment paper. Cover with a damp cloth and let them proof for 1 hour.
- 5.Bake the Gipfeli: Preheat your oven to 375°F (190°C). In a small bowl, whisk together the egg yolk and milk to make the egg wash. Brush the Gipfeli with the egg wash for a golden, glossy finish. Bake for 18-20 minutes or until golden brown. Remove from the oven and let cool on a wire rack before serving.
Notes
- Use high quality butter for the best flavor and texture.
- Ensure the butter and dough are the same consistency during lamination to prevent tearing.
- For a sweeter variation, sprinkle sugar over the dough before rolling.
- Gipfeli is best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat in the oven for a crisp texture.
