Step 1: Prepare the Dough

• In a large mixing bowl, combine flour, sugar, yeast, and salt, ensuring an even distribution.
• Warm the milk slightly (it should be lukewarm, not hot) and pour it into the dry ingredients.
• Add the softened butter and knead the dough until it becomes smooth and elastic—about 8–10 minutes by hand or 5 minutes in a stand mixer.
• Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for 1 to 1.5 hours, or until it has doubled in size.
• Step 2: Create the Buttery Layers
• On a lightly floured surface, roll the dough into a large rectangle, about 12x18 inches.
• Place the cold, cubed butter on two-thirds of the dough, distributing it evenly.
• Fold the unbuttered third over the center, then fold the remaining buttered section on top—similar to folding a letter.
• Rotate the dough 90 degrees, roll it out again, and repeat the folding process twice more to create delicate layers.
• Wrap the dough in plastic wrap and chill for at least 2 hours, or overnight for even flakier results.

Step 3: Shape the Gipfeli

• Roll the chilled dough into a thin sheet (about ¼-inch thick).
• Using a sharp knife or pastry cutter, divide it into triangles with a 4-inch base and a 6-inch height.
• If adding chocolate, almond paste, or ham and cheese, place a small amount at the wide end of each triangle.
• Gently roll the triangles from base to tip, shaping them into classic crescent rolls.
• Arrange them on a parchment-lined baking sheet, ensuring space between each one for rising.

Step 4: Proof and Bake

• Cover the Gipfeli with a kitchen towel and let them rise for 30–40 minutes, until slightly puffy.
• Preheat your oven to 375°F (190°C).
• Lightly brush each pastry with egg wash for a golden, glossy finish.
• Bake for 18–22 minutes, or until the Gipfeli are deep golden brown and crisp.
• Transfer to a wire rack and let them cool slightly before enjoying!

Pro Tip: For an extra flaky texture, keep the butter cold throughout the process and chill the dough between folds. If your kitchen is warm, work quickly and return the dough to the fridge as needed!