Gipfeli Recipe
Discover the perfect Gipfeli Recipe for buttery, flaky Swiss pastries. Easy to follow, ideal for breakfast or brunch, and sure to impress your guests!
Ingredients
All-purpose flour – 3 ½ cups
- Flour is the foundation of the dough. You want to use a good-quality all-purpose flour for a light, yet structured texture that will support all those delicious, flaky layers.
Instant yeast – 2 ¼ teaspoons
- Yeast is what makes the dough rise and gives your Gipfeli its airy melt-in-your-mouth texture. Instant yeast is ideal because it activates quickly and doesn’t require proofing.
Sugar – 2 tablespoons
- Just a touch of sugar to feed the yeast and provide a subtle sweetness to balance the richness of the butter.
Salt – 1 teaspoon
- A pinch of salt enhances the flavor and helps balance the sweetness. Don’t skip this—it’s essential for flavor balance!
Milk – 1 cup (lukewarm)
- Milk adds richness and helps the dough come together smoothly. Make sure it's lukewarm not hot, so you don’t kill the yeast. A thermometer can come in handy here—aim for around 110°F (43°C).
Butter – 1 cup (cold and cubed)
- This is the star ingredient. Cold cubed butter is what creates those irresistible flaky layers. You’ll fold it into the dough during the rolling process, so it’s important to keep it chilled to maintain that flakiness.
Egg – 1 (for egg wash)
- You’ll need a beaten egg to brush over the Gipfeli before baking. This creates a golden shiny finish that makes the pastries look as good as they taste.
Optional fillings (if desired) – Nutella, almond paste, or chocolate chips
- If you want to take your Swiss pastry to the next level consider adding a sweet or savory filling. Chocolate and almond paste are classic choices, or go wild with your favorite jam or cheese!
Instructions
Prepare the Dough
- Mix the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, and instant yeast. This ensures that everything is evenly distributed before we add the wet ingredients.
- Add the wet ingredients: Pour in the lukewarm milk and mix with a spoon until the dough starts to come together. The milk activates the yeast, so make sure it’s not too hot or it may kill the yeast.
- Knead the dough: Transfer the dough to a lightly floured surface and knead it for about 8–10 minutes, until it becomes smooth and elastic. It should be soft and slightly tacky but not overly sticky. Add a little more flour if needed.
- Let it rise: Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise for about 1 to 1.5 hours, or until it doubles in size. This is the perfect time to take a moment and enjoy the smell of freshly rising dough!
Incorporate the Butter
- Chill the butter: While the dough is rising, take your cold, cubed butter and place it between two sheets of parchment paper. Use a rolling pin to gently flatten it into a rectangle (about 1/2 inch thick). Place the butter back in the fridge to keep it cold.
- Roll out the dough: Once the dough has doubled in size, turn it out onto a lightly floured surface. Roll it into a rectangle about 1/4 inch thick.
- Add the butter: Place the cold butter rectangle in the center of the dough. Fold the dough over the butter like an envelope, ensuring the butter is fully enclosed.
Fold and Chill (The Lamination Process)
- Roll and fold: Roll the dough into a long rectangle, then fold it into thirds (like folding a letter). This is the first “turn.” Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
- Repeat the process: After 30 minutes, remove the dough from the fridge, roll it out again into a rectangle, and fold it into thirds. Repeat this rolling and folding process two more times (for a total of 3 turns). Each turn helps create the flaky layers we all love in a perfect Gipfeli. Don’t rush this part; the cold butter and dough layers are what make this pastry so special!
Shape the Gipfeli
- Roll and cut: Once your dough has been chilled and folded, roll it out one last time into a large rectangle (about 1/8 inch thick). Cut the dough into triangles—aim for about 8–10 triangles, depending on the size of the Gipfeli you want to make.
- Shape the pastries: Starting from the wide end of each triangle, carefully roll the dough into a crescent shape. Tuck the edges in slightly to help the pastries hold their shape while baking.
Proof and Bake
- Proof the dough: Place your rolled Gipfeli on a baking sheet lined with parchment paper, ensuring they’re spaced a little apart. Cover with a clean towel and let them rise for another 30-45 minutes, until puffed and slightly swollen.
- Brush with egg wash: Before baking, beat the egg and brush a thin layer over the tops of each pastry. This will give them that beautiful, golden finish when baked.
- Bake: Preheat your oven to 375°F (190°C). Bake the Gipfeli for 18-22 minutes, or until they are golden brown and have that irresistible flaky texture. Keep an eye on them as they bake—every oven is different, and you want them to be golden, not too dark.
Notes
Nutrition Information (Per Serving)
- Calories: 250 kcal
- Fat: 15g
- Saturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 35mg
- Sodium: 90mg
- Carbohydrates: 27g
- Fiber: 1g
- Sugars: 5g
- Protein: 4g
- Vitamin A: 8% of the Daily Value
- Vitamin C: 0% of the Daily Value
- Calcium: 2% of the Daily Value
- Iron: 10% of the Daily Value