Freshly baked golden-brown Gipfeli topped with a light dusting of sugar on a baking tray.

Gipfeli recipe​

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Introduction

Gipfeli, the Swiss take on croissants, are a breakfast staple and cherished treat across Switzerland and beyond. Known for their buttery, golden exterior and soft, airy interior, Gipfeli are perfect for breakfast, brunch, or a snack any time of day. Unlike French croissants, Gipfeli are slightly less buttery and have a milder sweetness, making them a versatile addition to your table. This recipe offers step-by-step guidance to achieve the perfect flaky layers, ensuring your Gipfeli are just as authentic and delightful as the ones from a Swiss bakery.Whether you want to enjoy them plain, filled with chocolate or jam, or topped with seeds for added texture, this homemade Gipfeli recipe will become a favorite in your baking repertoire. Plus, making them from scratch is incredibly rewarding and easier than you might think!

Why You’ll Love This Recipe

  1. Deliciously Authentic: This recipe captures the classic Swiss flavor and texture, delivering bakery-quality Gipfeli right at home.
  2. Versatile and Customizable: Whether you prefer plain Gipfeli or filled ones, this recipe can be easily adapted to suit your tastes.
  3. Perfect for All Occasions: Serve them for breakfast, brunch, or as a snack alongside coffee or tea.
  4. Make-Ahead Friendly: You can prepare the dough in advance, making it convenient for busy mornings or special occasions.
  5. Simple and Fun to Make: With clear instructions, even beginners can master the art of making Gipfeli.

Key Ingredients for Gipfeli

Each ingredient in this recipe plays an essential role in achieving the perfect texture, flavor, and appearance. Here’s a breakdown:

1. Flour
  • Use all-purpose or bread flour for the best texture. The high protein content in bread flour contributes to the layers, while all-purpose flour gives a slightly softer result.
  • Substitution: For a lighter texture, replace up to 25% of the flour with pastry flour.
2. Butter
  • High-quality, unsalted butter is crucial for creating those signature flaky layers. Make sure it’s cold for lamination.
  • Substitution: If needed, use plant-based butter for a dairy-free version, ensuring it’s firm enough for layering.
3. Milk
  • Whole milk adds richness to the dough, balancing its softness and flavor.
  • Substitution: Use almond or oat milk for a dairy-free alternative.
4. Yeast
  • Active dry yeast ensures the dough rises beautifully, giving the Gipfeli their light and airy texture.
  • Substitution: Instant yeast can also be used, but adjust the quantity slightly.
5. Sugar
  • Adds a hint of sweetness to the dough without overpowering it.
  • Substitution: Honey or maple syrup can be used, though they may alter the flavor slightly.
6. Salt
  • Enhances the flavor and balances the sweetness, bringing out the buttery notes.
7. Egg
  • Used in the dough and as an egg wash for that glossy, golden finish.
  • Substitution: For egg-free options, use a plant-based egg substitute and brush with non-dairy milk or cream.

Time and Nutrition

  • Preparation Time: 1 hour (plus 2-3 hours chilling and rising time)
  • Cooking Time: 20-25 minutes
  • Total Time: 4 hours
  • Calories per Gipfeli: Approximately 250 calories

Ingredients List

Here’s what you’ll need to make 12 classic Gipfeli:

  • 3 ¾ cups (450g) all-purpose or bread flour
  • 1 ½ tsp salt
  • 2 tbsp sugar
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 cup (240ml) warm milk
  • 2 tbsp unsalted butter, melted
  • 1 cup (225g) cold unsalted butter (for lamination)
  • 1 large egg (for egg wash)

Optional toppings:

  • Sesame seeds, poppy seeds, or coarse sugar

Freshly baked golden Gipfeli with beautifully layered pastry on a baking tray.

Step-by-Step Instructions of This Gipfeli

Prepare the Dough
  1. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt. This ensures an even distribution of the ingredients.
    • Pro Tip: Sifting the flour can help avoid clumps and create a lighter dough.
  2. Activate the Yeast: Dissolve the active dry yeast in warm milk. The milk should be lukewarm (about 100-110°F or 37-43°C)—not too hot, as it could kill the yeast.
    • Look for bubbles or foam on the surface after 5 minutes. If there’s no activity, the yeast may be inactive, and you’ll need fresh yeast.
  3. Combine Wet and Dry Ingredients: Add the yeast mixture and melted butter to the dry ingredients. Mix with a wooden spoon or a dough scraper until it comes together.
  4. Knead the Dough: Transfer the dough to a lightly floured surface. Knead it with your hands by pressing it down and folding it back over itself repeatedly.
    • This develops the gluten, which gives the dough structure and elasticity. Aim for about 8-10 minutes of kneading by hand or 5-7 minutes with a stand mixer.
  5. Check the Texture: The dough should be smooth and slightly tacky but not sticky. If it sticks to your hands, dust with a bit more flour—1 tablespoon at a time.
    • Pro Tip: Over-kneading can make the dough tough, so stop once it feels elastic and bounces back when poked.
  6. First Rise: Place the dough in a lightly greased bowl, cover with a damp kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1 hour or until doubled in size.
    • Best Environment: If your kitchen is cold, place the bowl in a turned-off oven with the light on or near a warm appliance.
Prepare the Butter Block
  1. Shape the Butter: Place the cold butter between two sheets of parchment paper. Use a rolling pin to gently flatten and shape it into a neat rectangle, approximately 8×12 inches (20×30 cm).
    • Pro Tip: If the butter is too hard, give it a few taps with the rolling pin to soften it slightly before rolling.
  2. Chill the Butter: Place the butter block in the refrigerator for at least 30 minutes while the dough is rising. This ensures it remains firm during the lamination process.
Laminate the Dough

Lamination involves folding butter into the dough to create those beautiful, flaky layers. It requires precision but is simple if you follow these steps:

  1. Roll Out the Dough: Once the dough has risen, punch it down to release excess air. Roll it out into a rectangle that’s double the size of the butter block, roughly 12×16 inches (30×40 cm).
    • Pro Tip: Lightly flour your surface and rolling pin to prevent sticking. Avoid over-flouring, as it can toughen the dough.
  2. Add the Butter: Place the butter block on one half of the rolled-out dough. Fold the other half over the butter, sealing the edges by pressing them firmly.
  3. First Fold: Roll the dough gently into a long rectangle, then fold it into thirds like a business letter. This is the first “turn.” Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  4. Second and Third Folds: Repeat the process twice more: rolling, folding, and chilling. Each fold adds layers to the dough, ensuring the flaky texture.
    • Pro Tip: Work quickly to prevent the butter from melting, as warm butter will leak and ruin the layers.
  5. Final Chill: After the last fold, chill the dough for at least 1 hour or overnight. This makes it easier to roll out and shape later.
Shape the Gipfeli
  1. Roll Out the Dough: Roll the chilled dough into a large rectangle about ¼ inch (0.5 cm) thick. Aim for even thickness throughout.
  2. Cut into Triangles: Use a sharp knife or a pastry cutter to divide the dough into triangles. Each triangle should have a base of about 4 inches (10 cm) and a height of 6 inches (15 cm).
    • Pro Tip: Use a ruler to measure and ensure consistent sizing.
  3. Roll the Triangles: Starting from the base, roll each triangle tightly toward the tip, creating the signature crescent shape. Place the rolled Gipfeli on a parchment-lined baking sheet, with the tip tucked underneath to prevent unrolling during baking.
  4. Final Proofing: Cover the shaped Gipfeli with a damp cloth or plastic wrap. Let them rise for 1 hour until they’re slightly puffy.
Bake to Perfection
  1. Preheat the Oven: Set your oven to 375°F (190°C). Ensure it’s fully preheated for even baking.
  2. Egg Wash: Beat the egg with a tablespoon of milk or water. Brush it lightly over each Gipfeli for a glossy, golden finish. If desired, sprinkle with sesame seeds, poppy seeds, or coarse sugar.
  3. Bake: Place the Gipfeli in the oven and bake for 20-25 minutes, or until golden brown. Rotate the baking sheet halfway through for even coloring.
  4. Cool: Allow the Gipfeli to cool slightly on a wire rack before serving.

Variations

  1. Chocolate-Filled Gipfeli
    • Place a small piece of chocolate at the base of each triangle before rolling.
  2. Jam-Filled Gipfeli
    • Add a teaspoon of your favorite jam to the base of the triangle.
  3. Savory Gipfeli
    • Skip the sugar in the dough and add shredded cheese or herbs before rolling.

Serving Suggestions

  • Pair with coffee or hot chocolate for a traditional Swiss breakfast.
  • Serve alongside fresh fruit or yogurt for a balanced brunch.
  • Enjoy as an afternoon snack with tea.

Tips for the Best Gipfeli

1. Keep Everything Cold
  • Butter must remain cold during lamination to form distinct layers. If the butter starts to melt, refrigerate the dough immediately.
  • Use cold milk, and even chill your rolling pin and work surface if your kitchen is warm.
2. Use Quality Ingredients
  • High-quality butter and fresh flour will greatly enhance the flavor and texture.
  • Opt for organic eggs and milk, as they add richness to the dough.
3. Roll Evenly
  • Uneven rolling can lead to uneven layers. Rotate the dough frequently and use light, consistent pressure with your rolling pin.
4. Don’t Rush the Process
  • Allow time for each chill and rise. This helps the dough relax, making it easier to work with and improving the texture.
5. Avoid Overproofing
  • Overproofed dough will lose its structure and may collapse in the oven. Gipfeli are ready for baking when they’re slightly puffy but not doubled in size.
6. Bake in Batches if Necessary
  • Don’t overcrowd the baking sheet. Give each Gipfeli enough space to expand.
7. Store Properly
  • Gipfeli taste best fresh, but you can store leftovers in an airtight container for up to 2 days. Reheat in a 300°F (150°C) oven for 5 minutes to revive the crispness.
8. Freezing Tips
    • Freeze unbaked Gipfeli after shaping. Once frozen, transfer them to a zip-top bag. When ready to bake, proof directly from the freezer, allowing extra time for rising.

Benefits of This Gipfeli 

  • Homemade Goodness: Skip the store-bought versions and enjoy the fresh, preservative-free taste of homemade Gipfeli.
  • Cost-Effective: Making Gipfeli at home is far more economical than buying them from a bakery.
  • Perfect for Any Occasion: From family breakfasts to elegant brunch gatherings, these Gipfeli shine.

Love savory options? Try our Cheesy Chicken Enchiladas.

What is the Difference Between a Croissant and a Gipfeli?

Shape and Texture

  • Croissant: French croissants are crescent-shaped with a flaky, buttery texture. They are light and airy due to the use of more butter and careful lamination.
  • Gipfeli: A Swiss specialty, Gipfeli is denser, less buttery, and has a slightly firmer texture. It often features a more compact shape, and the dough is less sweet than a croissant.

Butter Content

  • Croissants have higher butter content, which gives them their signature richness.
  • Gipfeli uses less butter, making them less greasy but also less rich in flavor.

Flavor Profile

  • Croissants tend to have a sweeter and more indulgent taste.
  • Gipfeli is more neutral, sometimes slightly savory, making it a versatile option for both sweet and savory fillings.

For buttery inspiration, don’t miss Crescent Roll Hot Dogs for an easy appetizer.

What is the Secret to a Good Croissant?

Proper Lamination

  • Laminating the dough correctly is key. This involves folding layers of dough and butter multiple times to create thin, even layers that give the croissant its signature flakiness.

Chilling the Dough

  • Keeping the dough cold during preparation prevents the butter from melting, ensuring distinct layers and a light, airy texture.

High-Quality Ingredients

  • Use premium butter, all-purpose flour, and fresh yeast for the best results. Butter with a high-fat content creates a richer flavor and better lamination.

Patience and Precision

  • Croissant-making requires time. Allow adequate resting and proofing time to let the dough develop flavor and rise correctly.

What is a Common Mistake in Croissants?

Overproofing or Underproofing

  • Overproofing results in a misshapen croissant, while underproofing leads to a dense, chewy texture.

Improper Lamination

  • If butter leaks during the folding process, it disrupts the layers, making the croissant less flaky.

Using Warm Butter

  • Warm butter melts into the dough during lamination, preventing the formation of distinct layers.

Skipping Rest Periods

  • Rushing the process causes uneven rising and an inferior texture.

What Are the Ingredients in a Croissant?

  1. Flour: All-purpose or bread flour provides structure.
  2. Butter: High-fat butter is essential for creating layers and flavor.
  3. Yeast: Fresh or active dry yeast helps the dough rise.
  4. Milk: Adds richness and helps hydrate the dough.
  5. Sugar: A small amount for sweetness and caramelization during baking.
  6. Salt: Enhances flavor and balances the sweetness.
  7. Egg Wash (Optional): A mixture of egg and milk for a golden, shiny crust.

Conclusion

Now that you’ve mastered the art of making homemade Gipfeli, your kitchen will be filled with the irresistible aroma of these buttery Swiss delights. Whether you enjoy them plain or customize with sweet or savory fillings, Gipfeli are guaranteed to impress family and friends alike.

We’d love to hear about your Gipfeli-making adventures! Share your results in the comments or tag us on social media. Happy baking!

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