The delicate, golden-brown Gipfeli Switzerland’s croissant is the one item that can instantly whisk you to a little Swiss bakery. Inside these light, buttery pastries remain delicate and airy while their outer crispiness is just ideal. This Gipfeli recipe will make you feel as though you have just entered a café in Zurich, whether you are savoring them with morning coffee or as an afternoon treat.
Now, I will be honest: handmade Gipfeli call for patience. Not a last-minute, hurried baking here. Let me say, though, the procedure is worth every second. You will know why you take that first bite and feel the layers of crisp, flaky crust giving way to a soft, buttery center. Plus, pulling these beauties fresh from the oven makes one feel quite successful!
Why You Will Love This Gipfeli Recipe
true Swiss taste For the greatest taste and texture, this recipe stays to conventional ingredients and techniques.
Ideal for every occasion Gipfeli makes everything seem a little more unique whether your event is breakfast, wow guests, or self-care.
Crispy, flaky, buttered, a work of love, but the outcomes are very well worth it!
Table of Contents
Ingridints
Regarding the dough:
Three teaspoons warm water at 110°F/45°C
¹ ¼ teaspoon active dry yeast
One tsp white sugar
½ cups all-purpose flour
Two-thirds cup heated milk
Two white sugar tablespoons
½ teaspoon salt
Two teaspoon vegetable oil
Refer to the Butter Layer for:
Chilled unsalted butter, half a cup
In reference to the Egg Wash:
One sizable egg
1 tablespoon of water
Method of Making Gipfeli
Start by activating the yeast.
Combine in a small bowl warm water, yeast, and one teaspoon sugar. Stir just gently; let it sit for roughly five minutes to start to foam. This is how you find your yeast alive and ready to perform magic!
Second step: make the dough.
Measure out the flour in a big mixing bowl. Whisk in a separate dish heated milk, two teaspoons sugar, and salt. Along with the yeast mixture and vegetable oil, pour this into the flour. Stir until the dough comes together; then, knead for five to seven minutes until smooth. Cover the dough and let it rise until it triples in volume, around three hours or so.
Third Step: Second Rise
Once the dough has risen, gently deflate it then let it rise once more for another three hours. Gipfeli’s trademark lightness and depth of taste come from this slow fermentation. Chill the dough then for twenty minutes before dealing with butter.
Step 4: Including the Butter
Massage the cold butter till it is malleable, but not liquefied. Form the dough into a rectangle 14×8 inches. Leaving a ¼-inch gap all around, divide the butter over two-thirds of the dough. Fold the unbuttered third over the middle then, like a letter, fold the buttered third over that.
Turn the dough ninety degrees so the left and right folds show. Roll it out to a 14×6-inch rectangle; then, fold it once more in thirds. Lightly dust the dough; put it in a plastic bag and chill for two hours.
Fifth step: more folding!
Remove the refrigerated dough, flour it, then gently deflate it. Roll it out once more, this time a 14x 6-inch rectangle; fold in half, rotate 90 degrees, then repeat. Wrap and chill for still another two hours. The delicate, flaky layers we enjoy are created by these folds.
Shaping the Gipfeli: Step 6
Set your oven for 475°F (245°C). Stretch the dough into a 20×5-inch rectangle. Cut it in half crosswise; retain half frozen while working with the other half. Roll out to a 15×5-inch rectangle. Cut into three 5×5-inch squares then cut each square diagonally into two triangles.
Lightly roll each triangle to stretch the point until it reaches seven inches. Gently stretch the two broad ends outward, then roll them into a traditional crescent form. Arange on a baking sheet, gently curling the edges.
Step 7: Baking Final Rising
About thirty minutes will pass while the formed Gipfeli rises till puffy and light. For an egg wash, beat egg and one tablespoon water in a small bowl. Just gently sweep the tops of the pastries.
Bake till golden brown and wonderfully flaky, 12 to 15 minutes in the preheated oven. If you can fight the temptation, let them cool somewhat before serving.
Advice for the Best Made Homestyle Gipfeli
Don’t Hasten the Procedure. Perfect flaky layers come from the long rises and folds.
Use butter of good quality. As butter is a star component, use the greatest quality you could come across.
Collaborate with chilled dough. Pop the dough or butter back in the refrigerator for ten to fifteen minutes if it becomes overly heated.
Twice through brushing with egg wash. Brush once before baking and once just before they enter the oven for a further glossy finish.
Questions of Frequency
Are Gipfeli ahead of time possible? Correct! One day ahead, make the dough; let it rest in the refrigerator overnight before shaping and baking.
I could freeze Gipfeli? Surely! Arrange the unbaked shaped pastries on a baking sheet, then slide them into a freezer bag. Let them thaw and rise then bake as normal when ready.
Are Gipfeli the same as croissants? Not nearly! Though comparable, Gipfeli often have less buttery and a somewhat heavier quality than their French equivalent.
The Pleasure of Own Made Gipfeli
The smell of freshly made Gipfeli entering your kitchen has something really unique about it. Standard in Swiss bakeries and households, these Swiss-style croissants are renowned for their buttery layers, golden crust, and shockingly light texture. Gipfeli is the ideal accompaniment for both sweet and savory dishes since it is rather less sweet and heavier than the traditional French croissant. Whether you savor them with a dollop of jam, a slice of cheese, or just on their own, Gipfeli adds a bit of warmth and decadence to every morning or afternoon break.
Although store-bought choices are handy, nothing quite resembles handcrafted Gipfeli. From kneading the dough to meticulously folding the butter layers, the process of creating them from scratch is contemplative as well as fulfilling. Though it takes some time and patience, the outcome is quite well-worth it. Every mouthful is evidence of your work: crisp on the exterior, soft and tender inside, and bursting with a deep, rich taste only created by hand-made pastries.
A Taste of Custom
Deeply ingrained in Swiss breakfast cuisine, Gipfeli have a long history in the nation. Found freshly made and presented with coffee or hot chocolate in Swiss cafés, bakeries, and homes is Sharing a leisurely breakfast on the weekends with a basket of warm Gipfeli at the center of the table is a custom that many Swiss families treasure.
Swiss Gipfeli sometimes have a somewhat more structured dough than its French equivalents, which lends a heartier bite. A little milk or yogurt in the dough helps some variants have softer inside. Gipfeli’s charm lies in their adaptability; one can create them with whole wheat, conventional butter dough, or even with added nuts and seeds for a further crunch.
Why would one make Gipfeli at home?
If you have ever visited a fresh bakery Gipfeli in Switzerland, you could question: why would you want to replicate them at home? Simple is the response: homemade tastes better. Making your own Gipfeli is well worth it for the following:
Cook at the Correct Temperature Gipfeli puff-up wonderfully and develops a crisp golden crust in a hot oven (approximately 400°F / 200°C). Should the oven be overly cool, their rise may not be as expected.
Enjoy Your Own Made Gipfeli Eating your wonderfully golden Gipfeli from the oven starts the greatest part!
These are some traditional and artistic approaches to appreciate them: Breakfast Classic from Switzerland Match warm Gipfeli with a cup of coffee, tea, or hot chocolate and butter, honey, or fruit jam. Sweet References For a decadent treat, spread with Nutella, almond paste, or vanilla custard. Open them and stuff with fresh berries and whipped cream.
Freshness You Are Taste Nothing compares to the taste of warm, just made Gipfeli right from the oven. Made from scratch, homemade Gipfeli are pure, fresh, and bursting in taste unlike store-bought varieties that could include preservatives.
Complete Mastery of Components Making your own lets you dictate the quality of the components. The final result is much different depending on organic butter, premium flour, just the correct sugar and salt level.
Customizable to Your Taste Would you want whole wheat Gipfeli?
Want a little internal chocolate filling? Want a savory variation including ham and cheese? Making them yourself allows you to test several flavors and variants to fit your taste.
An Enterprising and Contentful Baking Experience Making Gipfeli from scratch is a fantastic event that ties you to the craft of hand-made baking. Watching the dough rise, gently rolling out the butter layers, and see the Gipfeli bubble up wonderfully in the oven makes one quite happy.
Ideal for Unique Events Not only for daily breakfasts, homemade Gipfeli are a great treat for brunch events, holiday mornings, or even a sincere gift-giving. Nestled in a lovely basket together with a jar of homemade jam, they offer a little love for every occasion. Advice for the Perfect Hand Made Gipfeli Here are some basic guidelines to guarantee your Gipfeli turn out light, flaky, and rather delicious before you start:
Employ premium butter. Gipfeli’s butter is its soul and heart, hence never cut on quality! For the greatest texture and taste, use unsalted, European-style butter high in fat content.
Deal patiently with the dough. Unlike instant chilling of the dough between each step, flaky layers enable the butter to remain firm, which aids in the creation of those exquisite layers. Rushing the procedure can lead the butter to melt too fast, producing a dense pastry rather than a flaky one.
Roll and carefully fold. Laminating that is, folding and rollingthe dough should be firm but delicate. You want to divide the butter fairly without applying too much force, which can rip the layers.
Let the dough rest. Roll and shape a well-rested dough easily. Chilling it overnight enhances texture and enriches flavor.
More recipes for you
Slow Cooker Chicken and Gravy Pair your freshly baked Gipfeli with a warm and comforting dish for a complete meal.
Baked Ziti No Meat A cheesy, meat-free pasta dish that complements the buttery flakiness of Gipfeli perfectly.
Cappuccino Cheesecake Recipe For those who love a sweet pairing, try this creamy cappuccino cheesecake with your Swiss pastry.
Print
Flaky and Buttery Gipfeli Recipe A Taste of Swiss Perfection
- Total Time: 6 hours 15 minutes
- Yield: 6–8 Gipfeli 1x
- Diet: Vegetarian
Description
If you love light, flaky pastries, you’ll adore these homemade Swiss Gipfeli! Similar to croissants but slightly denser and less sweet, they’re perfect for breakfast, brunch, or a cozy afternoon treat. Follow this step-by-step guide to make buttery, golden Gipfeli right in your own kitchen.
Ingredients
For the Dough:
- 3 tbsp warm water (110°F/45°C)
- 1 ¼ tsp active dry yeast
- 1 tsp white sugar
- 1 ¾ cups all-purpose flour
- ⅔ cup warm milk
- 2 tsp white sugar
- 1 ½ tsp salt
- 2 tbsp vegetable oil
For the Butter Layer:
- ⅔ cup unsalted butter, chilled
For the Egg Wash:
- 1 large egg
- 1 tbsp water
Instructions
Step 1: Activate the Yeast
- In a small bowl, mix warm water, yeast, and 1 tsp sugar. Let sit for 5 minutes until foamy.
Step 2: Prepare the Dough
- In a mixing bowl, combine flour, warm milk, sugar, and salt. Add the yeast mixture and vegetable oil.
- Knead for 5-7 minutes until smooth. Cover and let rise for 3 hours until tripled in size.
Step 3: Second Rise
- Deflate the dough, let it rise again for another 3 hours, then chill for 20 minutes.
Step 4: Incorporate the Butter
- Roll the dough into a 14×8-inch rectangle. Spread the butter over two-thirds of the dough. Fold the unbuttered third over the middle, then fold the buttered third over that.
- Turn the dough 90 degrees, roll it out again, and fold into thirds. Wrap and chill for 2 hours.
Step 5: More Folding!
- Repeat the rolling and folding process, chill for another 2 hours.
Step 6: Shape the Gipfeli
- Roll the dough into a 20×5-inch rectangle, cut it into squares, then triangles.
- Roll each triangle into a crescent shape and place on a baking sheet.
Step 7: Final Rise & Bake
- Let rise for 30 minutes. Preheat oven to 475°F (245°C).
- Brush with egg wash, bake for 12-15 minutes until golden brown.
Notes
- Use high-quality butter for the best flavor and texture.
- Chilling between folds is crucial for creating flaky layers.
- To freeze, shape the Gipfeli and store them unbaked. Bake from frozen, adding a few extra minutes.
- Prep Time: 6 hours (includes resting & chilling)
- Cook Time: 15 minutes
- Category: Breakfast, Pastry
- Method: Baking
- Cuisine: Swiss
Nutrition
- Serving Size: 1 Gipfeli
- Calories: 290 kcal
- Sugar: 2g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Keywords: Swiss Gipfeli, homemade croissant, flaky breakfast pastry, buttery Gipfeli