1. What’s the secret to getting the perfect flaky texture?

The key to flaky Gipfeli is cold butter and proper folding. Cold butter creates distinct layers as it melts during baking. After each fold, chill the dough before rolling it out again. This ensures that the butter doesn’t melt too quickly and forms those beautiful layers.

2. Can I use a different type of flour?

Yes, you can freeze baked Gipfeli! After they’ve cooled, wrap them tightly in plastic wrap and store them in an airtight container or freezer bag. To enjoy, just reheat them in the oven at 350°F (175°C) for about 10-12 minutes for that fresh, warm taste.

3. What fillings can I add to my Gipfeli?

The beauty of Gipfeli is that they’re incredibly versatile. You can get creative with the fillings: Sweet : Try chocolate chips, almond paste, or fruit jam. Savory : Add cheese, ham, or even sautéed spinach for a hearty twist. Feel free to experiment with your favorite flavors!

Gipfeli Recipe to Make Your Day Extraordinary

Name: Gipfeli Recipe to Make Your Day Extraordinary
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 2 h
Cuisine: Swiss
Ingredients: For the Dough: 2 1/4 tsp active dry yeast; 3/4 cup warm milk (about 110°F or 43°C); 1/4 cup granulated sugar; 3 cups all-purpose flour; 1 tsp salt; 1/2 cup unsalted butter, softened; 1 large egg (for dough); 1/4 cup butter (for folding); For the Egg Wash: 1 large egg; 1 tbsp water; Optional Fillings: Chocolate pieces; Jam or preserves (raspberry, apricot); Chopped nuts (almonds, hazelnuts)

Description

Learn how to make a delicious Gipfeli recipe with buttery, flaky layers—perfect for breakfast or a special treat!

Ingredients

Scale

For the Dough:
- 2 1/4 tsp active dry yeast
- 3/4 cup warm milk (about 110°F or 43°C)
- 1/4 cup granulated sugar
- 3 cups all-purpose flour
- 1 tsp salt
- 1/2 cup unsalted butter, softened
- 1 large egg (for dough)
- 1/4 cup butter (for folding)
For the Egg Wash:
- 1 large egg
- 1 tbsp water
Optional Fillings:
- Chocolate pieces
- Jam or preserves (raspberry, apricot)
- Chopped nuts (almonds, hazelnuts)

Instructions

1. Prepare the Dough:

Activate the yeast: In a small bowl, combine warm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until frothy.
Mix dry ingredients: In a large bowl, whisk flour, sugar, and salt.
Combine: Pour the yeast mixture into the dry ingredients, add softened butter and the egg. Mix until a shaggy dough forms.
Knead: Transfer dough to a floured surface. Knead for 8-10 minutes until smooth and elastic.

2. Let the Dough Rise:

Place dough in an oiled bowl. Cover with a towel and let rise in a warm spot for 1-2 hours or until doubled in size.

3. Roll and Fold the Dough:

Punch dough down and roll into a rectangle, about 1/4 inch thick.
Fold: Fold the edges toward the center, like folding a letter. Then fold in half again, like folding a book.
Chill: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.

4. Shape the Gipfeli:

Roll dough again into a 1/8 inch thick rectangle. Cut into 6-8 triangles.
Fill: Place optional fillings like chocolate or jam at the base of each triangle.
Roll: Starting from the base, roll the triangles tightly into crescent shapes.
Arrange: Place them on a parchment-lined baking sheet.

5. Proof and Bake:

Let shaped Gipfeli rise for 30 minutes. Preheat the oven to 375°F (190°C).
Egg wash: Brush with a mixture of egg and water for a golden finish.
Bake: Place in the oven and bake for 18-20 minutes or until golden brown.

6. Serve and Enjoy:

Let the pastries cool slightly, then serve warm and enjoy!

Notes

Yeast Activation: Always make sure the water or milk used for activating the yeast is not too hot (around 110°F or 43°C). If it’s too hot, it can kill the yeast, resulting in dough that doesn’t rise properly.
Butter Temperature: For a flaky texture, the butter should be cold when you fold it into the dough. This helps create those beautiful, buttery layers in the final pastry. If the butter becomes too soft or melted during the folding process, place the dough in the refrigerator to firm it up.
Dough Resting Time: Allowing the dough to rest and rise fully is crucial for achieving light and airy Gipfeli. Don’t rush the rising time; the dough needs time to develop flavor and texture. A slow, steady rise will yield the best results.
Filling Options: The beauty of Gipfeli is in its versatility. Feel free to experiment with different fillings such as Nutella, fruit preserves, almond paste, or even savory fillings like cheese and ham for a breakfast twist.
Shaping the Pastries: When rolling the dough into triangles, be careful not to overfill them with fillings. A small amount of chocolate or jam works best to avoid messy leaks while baking. Roll tightly, but not too tight, to maintain the airy structure of the pastry.
Baking Temperature: Make sure to bake the Gipfeli in a preheated oven. Baking at 375°F (190°C) ensures that the pastries puff up and turn golden and crispy on the outside, while remaining tender on the inside.
Storage: If you have leftovers (which is rare!), store your Gipfeli in an airtight container at room temperature for up to 2 days. Reheat them in the oven for a few minutes to restore their flakiness. Alternatively, you can freeze unbaked, shaped Gipfeli and bake them straight from the freezer when you’re ready.
Egg Wash Tip: For an extra glossy finish, make sure to brush your Gipfeli with the egg wash just before they go into the oven. This will give them a beautiful, golden shine.
Making Ahead: If you’re short on time, you can prepare the dough a day in advance and let it rise overnight in the refrigerator. This helps develop flavor, and the dough will be easier to handle when it’s cold.

Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Category: Pastry, Breakfast
Method: Baking
Cuisine: Swiss

Nutrition

Serving Size: 12 pastries
Calories: 250 kcal per serving
Sugar: 6g
Sodium: 200mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg

Keywords: Gipfeli, Swiss Croissants, Breakfast Pastry, Homemade Croissants