Swiss Gipfeli (Swiss Croissants)
Gipfeli are Switzerland’s beloved crescent-shaped pastries, similar to French croissants but with a slightly denser and less buttery texture. These light, flaky delights are perfect for breakfast, brunch, or an afternoon snack, often paired with a warm cup of coffee. Whether enjoyed plain or filled with chocolate or almond paste, Gipfeli bring a touch of Swiss tradition to your home. Follow this step-by-step recipe to create authentic, golden-brown Gipfeli that rival those found in Swiss bakeries!
Equipment
- ✔ Mixing Bowls
- ✔ Measuring Cups & Spoons
- ✔ Rolling Pin
- ✔ Sharp Knife or Pizza Cutter
- ✔ Pastry Brush
- ✔ Baking Sheet
- ✔ Parchment Paper
- ✔ Plastic Wrap
- ✔ Stand Mixer
- ✔ Oven
Ingredients
- For the Dough:
- 3 ½ cups 450g all-purpose flour
- 2 ¼ tsp 1 packet active dry yeast
- 1 cup 240ml warm milk
- ¼ cup 50g granulated sugar
- ½ tsp salt
- 7 tbsp 100g cold unsalted butter, cut into thin slices
- 1 egg for egg wash
- Optional Fillings:
- ½ cup 100g chocolate chips or chocolate spread
- ½ cup 100g almond paste or hazelnut spread
Instructions
- Prepare the Dough
- In a bowl, mix warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- In a large mixing bowl, combine flour and salt.
- Add the yeast mixture to the dry ingredients and knead until a soft dough forms (about 5 minutes).
- Cover and refrigerate for 1 hour to relax the gluten.
- Laminate the Dough (Butter Layering)
- Roll the dough into a large rectangle on a floured surface.
- Evenly distribute the cold butter slices over two-thirds of the dough.
- Fold the dough like a letter: fold the butter-free third over the middle, then fold the remaining third on top.
- Turn the dough 90 degrees and repeat the rolling and folding process 2 more times.
- Wrap in plastic and chill for another hour.
- Shape the Gipfeli
- Roll the dough into a large rectangle (about ¼ inch thick).
- Cut into long triangles.
- If using a filling, place a small amount at the wide end of each triangle.
- Roll from the wide end to the tip, forming a crescent shape.
- Proof and Bake
- Place the Gipfeli on a baking sheet lined with parchment paper. Cover and let rise for 30 minutes.
- Preheat oven to 400°F (200°C).
- Brush each Gipfeli with beaten egg for a golden finish.
- Bake for 15-20 minutes, or until golden brown and flaky.
- Let cool slightly before serving.
Notes
Storage: Keep in an airtight container for 2 days or freeze for up to 3 months.
Reheating: Warm in a 350°F (175°C) oven for 5-7 minutes.
Savory Twist: Fill with ham and cheese for a delicious savory version.
Serving Suggestion: Enjoy with jam, butter, or a steaming cup of coffee!
Enjoy baking and savoring these authentic Swiss Gipfeli! 🇨🇭🥐
Reheating: Warm in a 350°F (175°C) oven for 5-7 minutes.
Savory Twist: Fill with ham and cheese for a delicious savory version.
Serving Suggestion: Enjoy with jam, butter, or a steaming cup of coffee!
Enjoy baking and savoring these authentic Swiss Gipfeli! 🇨🇭🥐