Description
Swiss Gipfeli are flaky, buttery pastries that are Switzerland’s beloved version of the croissant. With a slightly sweeter dough and distinctive tight curl, these golden-brown breakfast treats are perfect for special mornings or weekend brunches. While they require time and patience to prepare, the result is truly worth the effort.
Ingredients
Scale
the Dough:
- 4 cups 500g all-purpose flour
- 2¼ teaspoon active dry yeast
- 1 cup 240ml lukewarm milk
- ⅓ cup 65g sugar
- 1 teaspoon salt
- 2 large eggs 1 for dough, 1 for egg wash
- ½ cup 113g room temperature butter
Laminating:
- 1½ cups 340g cold butter, sliced
Instructions
Make Dough:
- Mix milk and yeast, let stand 5 minutes
- Combine flour, sugar, and salt
- Add 1 egg and butter to yeast mixture
- Mix until dough forms
- Knead 8-10 minutes
- Chill 2 hours
Laminate:
- Roll dough into 12×24″ rectangle
- Cover ⅔ with butter slices
- Fold in thirds
- Roll and fold twice more
- Chill 30 minutes between folds
Shape & Bake:
- Roll dough ¼” thick
- Cut into triangles (4″ base, 8″ height)
- Roll from base to tip
- Brush with egg wash
- Rise 45 minutes
- Bake at 400°F (200°C) for 15-18 minutes
Notes
- Keep ingredients cold
- Don’t skip rest periods
- Create steam in oven for crispy crust
- Prep Time: 3 hours
- Cook Time: 2 hours 5 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 320kcal
- Sugar: 5g
- Sodium: 265mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg