Flaky Swiss Gipfeli Recipe

Master the art of flaky, buttery Swiss Gipfeli with this authentic recipe. Perfect for breakfast or a cozy treat, these crescent-shaped pastries bring a touch of Switzerland to your table. Easy-to-follow steps ensure bakery-quality results at home!

When it comes to breakfast indulgence, nothing beats the flaky, buttery perfection of Swiss Gipfeli. Imagine biting into a crescent-shaped pastry that’s crisp on the outside and impossibly soft inside, its layers melting in your mouth with every chew. A freshly baked gipfeli transforms a simple breakfast into a moment of sheer delight, giving your day the perfect start. Whether you’re recreating memories of a Swiss café or trying it for the first time, this recipe promises bakery-quality results right in your own kitchen.

What Is Gipfeli?

Gipfeli (pronounced “Gip-fuh-lee”) is Switzerland’s answer to the croissant. While both are crescent-shaped and made with laminated dough, gipfeli has a unique Swiss twist. It’s slightly denser than the French croissant and often subtly sweetened, making it perfect for breakfast or an afternoon coffee break. Some variations even incorporate fillings like apricot jam or Swiss chocolate, but the classic buttery version remains a favorite.

This recipe stays true to the authentic Swiss style while making it approachable for home bakers. If you’ve tried your hand at pastries like Seeded Miso Sweet Potato Bread or Zamorano Buns, you’ll enjoy the challenge and rewards of mastering gipfeli.

Why You’ll Love This Recipe

There’s something truly magical about homemade gipfeli. You’ll fall in love with the process of laminating the dough, watching the butter create its signature layers, and the heavenly aroma that fills your kitchen while they bake. Plus, this recipe ensures:

• Authentic taste: Swiss butter is the key to flavor.
• Customizable variations: From plain to sweet or savory fillings.
• Perfect results: Clear instructions that eliminate guesswork.

Pair these with Captain D’s Slaw for a unique brunch spread or try serving alongside Kenny Hot and Sour Seafood Soup for an unexpected fusion of flavors.

The Ingredients You’ll Need

Let’s break down the ingredients to ensure you’re choosing the best for your gipfeli.

1. All-Purpose Flour (500g)

Opt for a high-quality, unbleached flour. It gives the dough structure while allowing flexibility for the layers to form.

2. Sugar (50g)

Adds a touch of sweetness without overpowering the buttery flavor. You can adjust this slightly for sweeter or less sweet gipfeli.

3. Salt (10g)

Balances the flavors and enhances the richness of the butter. Always use fine sea salt for even distribution.

4. Fresh Yeast (25g) or Instant Yeast (7g)

Yeast is crucial for creating the light, airy layers. Fresh yeast provides a classic taste, but instant yeast works perfectly for convenience.

5. Warm Milk (3 tbsp)

Activates the yeast and adds subtle richness to the dough. Make sure it’s just warm, not hot.

6. Egg (1 large + 1 for egg wash)

Eggs bind the dough and give it a soft texture. The egg wash gives gipfeli their signature golden shine.

7. Cold Water (250ml)

Keeps the dough temperature low, essential for laminating.

8. Swiss Butter (250g)

Butter is the heart of this recipe. Swiss butter has a higher fat content, creating tender, flaky layers. If unavailable, use European-style butter.

The Occasion for Gipfeli

Gipfeli fits seamlessly into any event or celebration. Think weekend brunches, casual breakfasts, or festive Swiss National Day gatherings. The versatility of this pastry is unparalleled. It can be enjoyed plain, or you can offer fillings like apricot jam, similar to the Apricot Jam with Bachan’s BBQ Twist. For winter holidays, pair gipfeli with a warm drink like the Nunu Drink.

How to Make Gipfeli: Step-by-Step Guide

1. Preparing the Dough

Combine flour, sugar, and salt in a bowl. Dissolve yeast in warm milk, then add it to the dry ingredients along with the egg and cold water. Knead into a smooth dough. Cover and chill for 30 minutes.

Tip: Use cold water and quick kneading to prevent the dough from warming up.

2. Laminating the Dough

Roll the chilled dough into a rectangle. Place cold butter in the center, fold the dough over it, and seal the edges. Roll out and fold into thirds. Repeat this lamination process three times, chilling the dough for 30 minutes between folds.

Note: Proper lamination creates distinct, buttery layers. Don’t rush the chilling process.

3. Shaping the Gipfeli

Roll the dough into a large rectangle about 5mm thick. Cut it into triangles, then roll each triangle from the wide end to form crescents. Place them on a lined baking sheet.

4. Proofing

Cover the gipfeli with a clean cloth and let them rise for about an hour until doubled in size.

5. Baking

Preheat the oven to 200°C (390°F). Brush the proofed gipfeli with egg wash. Bake for 15-20 minutes, or until golden brown.

6. Serving

Let them cool slightly, then serve warm with butter or jam. For a creative twist, try pairing them with Street Corn Popcorn Seasoning.

Perfect Swiss Gipfeli Recipe

This authentic Swiss Gipfeli recipe delivers a buttery, flaky pastry that's a breakfast favorite in Switzerland. Follow this step-by-step guide to create a bakery-quality treat at home.

Ingredients

• 500g all-purpose flour
• 50g sugar
• 10g salt
• 25g fresh yeast or 7g instant yeast
• 3 tbsp warm milk
• 1 large egg
• 250ml cold water
• 250g cold Swiss butter (or high-quality European butter)
• 1 additional egg (for egg wash)

Instructions

1. In a mixing bowl, combine the flour, sugar, and salt. Dissolve the yeast in warm milk and add to the dry ingredients along with the egg and cold water. Knead the mixture until the dough is smooth. Cover and chill for 30 minutes.
2. Roll out the chilled dough into a rectangle. Place the cold butter in the center, fold the dough over the butter, and seal the edges. Roll out the dough and fold it into thirds. Repeat this lamination process 3 times, chilling the dough for 30 minutes between folds.
3. Roll the dough into a large rectangle, approximately 5mm thick. Cut into triangles. Roll each triangle from the wide end to form crescent shapes.
4. Place the shaped gipfeli on a baking sheet lined with parchment paper. Cover and let them proof for 1 hour, or until doubled in size.
5. Preheat the oven to 200°C (390°F). Brush the gipfeli with an egg wash and bake for 15-20 minutes, or until golden brown.
6. Allow the gipfeli to cool slightly before serving. Enjoy warm or at room temperature!

15 minutes prep time with 20 minutes cook time.

Serves 8 and contains approximately 280 calories per serving.

Swiss / Breakfast, Pastry

Rated 4.8 by 178 reviewers.

Recipe Tags: gipfeli recipe, Swiss breakfast, authentic gipfeli, Swiss pastry, flaky breakfast pastry, butter crescent recipe

Published by: Show Recipe