Introducton
Few baked goods can evoke the same level of delight as a freshly made Gipfeli Recipe, Switzerland’s beloved version of the croissant. This buttery, crescent-shaped pastry is a breakfast staple in Swiss bakeries and homes, offering a delicate balance of crisp, flaky layers with a soft, tender interior. Whether enjoyed plain or filled with sweet or savory ingredients, Gipfeli is the perfect accompaniment to a morning coffee or afternoon tea. In this post, we’ll guide you through a traditional Gipfeli recipe, showing you how to recreate this Swiss classic right at home. Even if you’re new to baking, this recipe is simple enough to follow, allowing you to enjoy the irresistible taste of homemade Gipfeli with ease.
Gipfeli Recipe
Description
Gipfeli, the Swiss cousin of the French croissant, is a delightful, crescent-shaped pastry that’s loved for its light, buttery texture. Unlike traditional croissants, Gipfeli are often a bit denser and can come in both savory and sweet varieties. The recipe combines simple ingredients like flour, butter, milk, and yeast to create a pastry that’s soft on the inside with just the right amount of flakiness on the outside. Whether filled with chocolate, ham and cheese, or enjoyed plain with a spread of jam, Gipfeli is versatile and perfect for any time of day. This recipe will show you how to make these pastries from scratch, bringing a taste of Swiss tradition to your kitchen. The result is a rich, melt-in-your-mouth treat that’s as satisfying to bake as it is to eat!
Ingredient
Steps for making Gipfeli Recipe
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Activate the yeast: In a small bowl, mix the warm milk with the yeast and sugar. Let it sit for 5-10 minutes until it becomes frothy and activated.
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Prepare the dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture. Stir to combine, then knead the dough by hand (or use a mixer with a dough hook) for about 10 minutes until smooth and elastic. If the dough feels too sticky, add a bit more flour.
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First rise: Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it doubles in size.
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Prepare the butter: While the dough is rising, place the softened butter between two sheets of parchment paper and roll it out into a thin rectangle, about 1 cm thick. Chill it in the fridge to firm up, but not too hard, so it’s still pliable.
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Laminating the dough: Once the dough has risen, roll it out on a lightly floured surface into a large rectangle. Place the chilled butter in the center, fold the dough over the butter, and roll it out again into a long rectangle. Fold the dough into thirds, like a letter. Turn it 90 degrees, roll it out again, and repeat the folding process. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
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Repeat the folds: After chilling, repeat the rolling and folding process two more times, chilling the dough for 20-30 minutes between each turn. This process creates the flaky layers in the Gipfeli.
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Shape the Gipfeli: After the final chill, roll the dough out into a large rectangle, about 5mm thick. Cut the dough into triangles. If you’re adding a filling (like chocolate or ham and cheese), place it near the wide end of the triangle. Starting from the wide end, roll up each triangle toward the tip, forming a crescent shape.
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Second rise: Place the shaped Gipfeli on a parchment-lined baking sheet, cover with a towel, and let them rise for about 30-45 minutes.
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Preheat the oven: While the Gipfeli are rising, preheat your oven to 200°C (400°F).
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Brush and bake: Brush each Gipfeli with the beaten egg yolk for a golden finish. Bake in the preheated oven for 15-20 minutes, or until the Gipfeli are golden brown and puffed.
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Cool and serve: Let the Gipfeli cool on a wire rack before serving. They’re best enjoyed fresh, but you can also freeze them for later!
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