What is the difference between a croissant and a gipfeli?

Although similar, gipfeli is denser and less buttery than a French croissant. Croissants have a lighter, airier texture due to a higher butter content and intense lamination process . Gipfeli also tends to have a crispier crust , making it a unique Swiss treat.

What is the secret to a good croissant (or Gipfeli)?

The key to a perfect gipfeli lies in lamination, proofing, and baking temperature : Use high-quality butter for rich flavor. Allow the dough to rest properly between folds for distinct flaky layers. Preheat the oven correctly to ensure a crispy, golden-brown crust.

What ingredients are in a croissant or Gipfeli?

A classic gipfeli recipe includes: Flour (bread or all-purpose) Butter (for layering) Yeast (to make the dough rise) Milk (adds richness) Sugar & Salt (for balance)

Can I freeze Gipfeli dough for later use?

Yes! You can freeze raw or baked gipfeli : For unbaked dough: Shape the gipfeli , then freeze on a baking sheet. Once solid, store in an airtight container for up to 3 months . When ready to bake, allow them to thaw and proof before putting them in the oven. For baked gipfeli: Freeze in a sealed bag, then reheat in the oven at 300°F (150°C) for 5-7 minutes to restore crispiness.

Gipfeli Recipe: Flaky & Buttery Swiss Pastry in 5 Easy Steps!

Description

Make this authentic Gipfeli recipe at home and enjoy a buttery, flaky Swiss pastry. Perfect for breakfast, this homemade Gipfeli is golden and crisp!

Ingredients

Scale

3 ½ cups (450g) bread flour (or all-purpose flour)
1 ¼ tsp salt
3 tbsp sugar
1 tbsp instant yeast (or active dry yeast)
1 cup (240ml) warm milk (not hot!)
10 tbsp (140g) cold butter (European-style, 82% fat)
1 egg yolk + 1 tbsp milk (for egg wash)

Instructions

Step 1: Prepare the Dough

In a large mixing bowl, combine flour, salt, sugar, and yeast.
Gradually add warm milk and knead for 8-10 minutes, until smooth.
Cover and let rest for 1 hour in a warm place.

Step 2: Roll and Layer the Dough

Roll out the dough into a large rectangle on a floured surface.
Place cold butter in the center and fold the dough over it.
Roll it out again, then fold into thirds like a letter. Repeat 3-4 times, chilling for 20 minutes between folds.

Step 3: Shape the Gipfeli

Roll out the dough into a thin sheet and cut into triangles.
Roll each triangle from the base to the tip, forming a crescent shape.
Place on a baking tray, cover, and let proof for 1 hour.

Step 4: Bake the Gipfeli

Preheat the oven to 375°F (190°C).
Brush each gipfeli with egg wash for a golden crust.
Bake for 15-18 minutes, until deep golden brown.

Notes

✅ For vegan Gipfeli, replace butter with vegan margarine and use plant-based milk.
✅ Want sweet fillings? Add chocolate, almond paste, or vanilla custard before rolling.
✅ For savory Gipfeli, try ham and cheese or spinach and feta!
✅ Storage: Keep in an airtight container for 2 days or freeze for up to 3 months.

Prep Time: 45 minutes
Cook Time: 15-18 minutes
Category: Breakfast
Cuisine: 🇨🇭 Swiss

Nutrition

Calories: 220 kcal
Sugar: 3g
Fat: 10g
Carbohydrates: 30g
Protein: 5g

Keywords: Gipfeli recipe, Swiss croissant, flaky breakfast pastry, homemade Gipfeli, Swiss bakery pastry, easy Gipfeli recipe, buttery Swiss pastry