In a large mixing bowl, whisk together warm milk, sugar, and active dry yeast. Let the mixture sit for 5–10 minutes until it becomes foamy—this ensures the yeast is activated.

Add flour and salt, mixing until a dough forms.

Knead in the softened butter, working the dough for 8–10 minutes until smooth and elastic. If using a stand mixer, use the dough hook for about 5 minutes on medium speed.

Form the dough into a ball, place it in a greased bowl, and cover it with a clean towel. Let it rise for 1.5 to 2 hours in a warm spot until doubled in size.

Place the cold European butter between two sheets of parchment paper.

Roll it into a 6-inch square, keeping it cold but pliable. If it softens too much, chill it in the fridge for a few minutes.

Roll out the risen dough on a lightly floured surface into a 12-inch square.

Place the butter square in the center and fold the dough over it like an envelope, sealing the edges.

Roll the dough into a long rectangle, then fold it into thirds like a letter.

Wrap the dough in plastic and chill for 30 minutes to keep the butter firm.

Repeat the rolling, folding, and chilling process twice more to build layers.

Roll out the laminated dough into a ¼-inch thick rectangle.

Cut into triangles, each 4 inches wide at the base and 7 inches long.

Starting from the wide end, roll each triangle tightly toward the tip to form the signature crescent shape.

Place the shaped Gipfeli on a parchment-lined baking sheet, ensuring the tip is tucked underneath to prevent unrolling.

Cover lightly and let rise for 45 minutes to 1 hour until slightly puffy.

Preheat the oven to 375°F (190°C).

Whisk together egg yolk and milk for the egg wash, then brush it over each Gipfeli for a golden, glossy crust.

Bake for 18–22 minutes, or until puffed and deeply golden brown.

Transfer to a wire rack and let cool slightly before enjoying.