Simple Gipfeli Recipe
Discover the Simple Gipfeli Recipe for buttery, flaky Swiss pastries. Perfect for breakfast or brunch, this easy homemade treat will impress every time!
Ingredients
Essential Ingredients
- 250 g all-purpose flour – Provides structure and helps create a light airy texture.
- 125 ml warm milk – Activates the yeast and adds a slight richness to the dough.
- 5 g instant yeast – Ensures a soft and slightly risen pastry.
- 30 g sugar – Adds a subtle sweetness balancing the buttery flavor.
- ½ teaspoon salt – Enhances the overall taste and balances the sweetness.
- 100 g cold unsalted butter – The secret to a flaky golden-brown crust.
- 1 egg yolk + 1 tablespoon milk for egg wash – Creates a glossy, crisp exterior when baked.
Optional Fillings for Sweet & Savory Variations
- Chocolate chips or Nutella – For a decadent chocolate-filled Gipfeli.
- Fruit preserves or honey – Adds a touch of natural sweetness.
- Cheese Gruyère, Swiss, or cream cheese – A rich, savory option.
- Ham or smoked salmon – Perfect for a hearty savory Swiss-style breakfast.
Pro Tips for Ingredient Success
- Use cold butter to achieve the perfect flaky layers. If the butter softens too quickly chill the dough before rolling.
- If using active dry yeast instead of instant yeast dissolve it in warm milk with a teaspoon of sugar and let it sit for 5 minutes until foamy before mixing.
- A higher-fat European butter enhances the richness and creates a more authentic Swiss pastry experience.
- Avoid over-kneading the dough—Gipfeli should be light and delicate not dense.
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until it becomes frothy—this means the yeast is active.
- Add the flour and salt, then mix until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for 5–7 minutes until it becomes smooth and elastic.
- Place the dough in a clean bowl, cover it with a kitchen towel, and let it rise for 1–2 hours, or until it doubles in size.
Step 2: Incorporate the Butter for Flaky Layers
- Roll out the risen dough into a rectangular shape, about ½ cm thick.
- Evenly spread thin slices or grated cold butter over two-thirds of the dough.
- Fold the unbuttered third over the middle, then fold the remaining third on top, creating a three-layer stack.
- Rotate the dough 90 degrees, roll it out again, and repeat the folding process once more to enhance the layers.
- Wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes to firm up the butter.
Step 3: Shape the Gipfeli
- Roll out the chilled dough into a large circle, about 3–4 mm thick.
- Using a sharp knife or a pizza cutter, divide the dough into 8–10 triangular wedges, similar to cutting a pizza.
- If adding a filling, place a small amount of chocolate, jam, or cheese at the wide end of each triangle.
- Starting from the wide base, gently roll each triangle towards the pointed tip, slightly stretching the dough as you roll to create the classic crescent shape.
- Place the shaped Gipfeli on a parchment-lined baking sheet, leaving some space between them to allow for rising.
Step 4: Bake to Golden Perfection
- Brush each Gipfeli with a mixture of egg yolk and milk for a glossy, golden crust.
- Let them rest at room temperature for 15 minutes while preheating the oven to 180°C (350°F).
- Bake for 15–18 minutes, or until they are golden brown and crisp on the outside.
- Remove from the oven and allow them to cool slightly before serving.
Notes
Nutrition Information (Per Serving)
- Calories: 230 kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 4g
- Protein: 5g
- Cholesterol: 45mg
- Sodium: 180mg