Gipfeli, the Swiss cousin of the French croissant, is a buttery, crescent-shaped pastry enjoyed across Switzerland. While it resembles a croissant, it’s less flaky and has a denser, bread-like texture, making it perfect for breakfast or an afternoon snack. In this recipe, we’ll walk you through the steps to make this beloved Swiss pastry at home.
Swiss Butter Gipfeli Recipe (Croissant-Style Pastry)
12
Gipfeli20
minutes25
minutes289
kcal45
minutesKeep the screen of your device on
Ingredients
- Dough:
500 g 4 cup all-purpose flour
2 teaspoons 2 teaspoons active dry yeast
250 ml 1 cup warm milk
60 g 5 tbsp sugar
1 teaspoon 1 teaspoon salt
1 1 egg
100 g 7 tbsp unsalted butter, softened
- Butter Layer:
250 g 1 cup cold unsalted butter, sliced thinly
- Egg Wash:
1 1 egg yolk
tablespoon milk
Equipment
Rolling pin- Baking tray
- Parchment paper
- Pastry brush
- Plastic wrap
Directions
- Prepare the Dough:
- In a small bowl, dissolve the yeast and sugar in the warm milk. Let it sit for 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine flour and salt. Add the yeast mixture, egg, and softened butter.
- Mix the ingredients until a dough forms, then knead the dough for about 8-10 minutes until smooth and elastic.
- Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the Butter Layer:
- Place the cold butter slices between two pieces of parchment paper. Use a rolling pin to gently flatten the butter into a thin, rectangular sheet, about 1 cm (1/3 inch) thick.
- Keep the butter sheet chilled in the refrigerator while the dough rises.
- Incorporate the Butter:
- Once the dough has doubled in size, punch it down and roll it out on a floured surface into a large rectangle, approximately 40×20 cm (16×8 inches).
- Place the cold butter sheet in the center of the dough, fold the sides of the dough over the butter to fully encase it, and seal the edges.
- Rolling and Folding (Lamination Process):
- Roll the dough into a long rectangle, about 60×20 cm (24×8 inches).
- Fold the dough into thirds (like folding a letter). Turn the dough 90 degrees, roll it out again, and repeat the folding process two more times.
- Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes.
- Shape the Gipfeli:
- After chilling, roll the dough out into a large circle or rectangle, about 0.5 cm (1/4 inch) thick.
- Using a sharp knife or pizza cutter, cut the dough into triangles, each with a base of about 10 cm (4 inches).
- Gently roll each triangle from the base to the tip, forming a crescent shape. Place the shaped Gipfeli onto a parchment-lined baking tray.
- Second Rise:
- Cover the tray loosely with plastic wrap and let the Gipfeli rise for another 45 minutes in a warm spot.
- Bake:
- Preheat your oven to 200°C (400°F).
- Whisk together the egg yolk and milk to create an egg wash. Brush each Gipfeli with the egg wash for a golden, shiny finish.
- Bake for 20-25 minutes or until the Gipfeli are golden brown.
- Serve:
- Let the Gipfeli cool for a few minutes on a wire rack before serving. Enjoy them warm with butter, jam, or a cup of coffee!
Notes
- The butter should remain cold throughout the lamination process to ensure a light and flaky texture.
What is the difference between Gipfeli and a croissant?
Gipfeli is a Swiss version of the croissant, but it’s denser and less flaky. While croissants have more buttery, layered dough, Gipfeli is softer and more bread-like. Both are crescent-shaped, but the textures are distinct.
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