Flaky Swiss Gipfeli: A Delightful Croissant-Inspired Pastry
Gipfeli, a beloved breakfast pastry from Switzerland, are flaky, crescent-shaped delights often enjoyed with coffee or tea.
Ingredients
- 4 cups all-purpose flour 500g
- 1 teaspoon salt 5g
- 2 tablespoons granulated sugar 25g
- 1 packet active dry yeast 2 ¼ teaspoons or 7g
- 1 ½ cups whole milk warmed (360ml)
- ½ cup unsalted butter melted (115g)
- 1 cup unsalted butter cold (225g), in a block
- 1 large egg for brushing
Instructions
- Mix warm milk and yeast in a bowl; let it sit until frothy (about 5-10 minutes).
- In a large bowl, combine flour, salt, and sugar.
- Add the frothy yeast mixture and melted butter; mix until a dough forms.
- Knead on a floured surface for about 5 minutes until smooth.
- Wrap the dough in plastic wrap; refrigerate for 1 hour.
- Place cold butter between two sheets of parchment paper; pound and roll it into a rectangle (about ½ inch thick).
- Roll out the chilled dough; place the butter block in the center and fold dough over it.
- Roll out and fold into thirds; refrigerate for 30 minutes. Repeat the rolling and folding process two more times.
- Roll out the final dough, cut into triangles, and roll from the base to the tip to form crescents.
- Place the shaped gipfeli on a baking sheet; cover and let rise for about 30 minutes.
- Preheat oven to 400°F (200°C).
- Brush with beaten egg; bake for 15-20 minutes until golden brown.