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Two golden, flaky Gipfeli dusted with powdered sugar, served on a decorative plate with a vintage teapot in the background

Gipfeli Recipe: 7 Simple Steps for Perfect Swiss Croissants

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Prep Time 3 hours 15 minutes
Cook Time 30 minutes
Resting Time 7 hours
Total Time 10 hours 45 minutes
Course Breakfast Brunch Snack
Cuisine Swiss European Bakery
Servings 6 people
Calories 310 kcal

Equipment

  • 1 Digital kitchen scale For precise measurements
  • 1 Stand mixer With a dough hook attachment
  • 1 Rolling Pin For rolling out the laminated dough
  • 1 Baking Tray Large enough for multiple Gipfeli
  • 1 Parchment Paper Prevents sticking during baking
  • 1 Pastry brush For applying egg wash
  • 1 Oven thermometer To ensure accurate baking temperature
  • 1 Plastic wrap For covering dough during resting
  • 1 Chef’s knife or pizza cutter For cutting precise triangles
  • 1 (optional) Bench Scraper Helpful for lifting and folding dough
  • 1 (optional) Silicone baking mat For an easy non-stick rolling surface

Ingredients
  

  • 3 cups All-purpose flour 405g
  • 1 cup Fresh milk 240ml, warmed to 110°F
  • 130 grams Unsalted butter Divided: 30g for dough, 100g for lamination
  • 3 tbsp Granulated sugar 38g
  • 2 tsp Instant dry yeast 6g
  • ½ tsp Salt 3g
  • 1 large egg For egg wash
  • 4 oz Dark chocolate Melted, for sweet filling
  • 4 oz ham Thinly sliced, for savory
  • 4 oz Swiss cheese Grated or sliced
  • 2 tbsp Almond paste Optional sweet filling

Ingredient Notes:Use European-style butter with at least 82% butterfat for the best lamination results.Milk should be lukewarm, not hot, to activate the yeast without killing it.

Instructions
 

  • Dough Preparation:
    In a stand mixer, combine 3 cups of flour, 3 tablespoons of sugar, ½ teaspoon of salt, and 2 teaspoons of instant dry yeast.
    Warm 1 cup of milk to about 110°F (43°C) and gradually add it to the dry ingredients while mixing on low speed.
    Add 30 grams of softened unsalted butter and knead on medium speed for 8–10 minutes until the dough is smooth.
    Cover the dough with plastic wrap and let it rest for 1 hour in a warm spot.
  • Butter Lamination:
    Shape 100 grams of butter into a flat rectangle (about 8x4 inches) and chill it until firm but pliable.
    Roll the rested dough into a rectangle (12x8 inches). Place the butter in the center and fold the dough over it like an envelope.
    Roll out the dough into a long rectangle (16x8 inches), then fold it into thirds (letter fold).
    Chill the dough for 30 minutes, then repeat the rolling and folding process twice more for a total of three folds.
  • Shaping the Gipfeli:
    Roll the laminated dough into a large rectangle (20x12 inches) about ⅛ inch thick.
    Cut the dough into triangles with a base of 3–4 inches.
    Starting from the base, roll each triangle tightly into a crescent shape. Tuck the tip underneath to secure the shape.
    Place the shaped Gipfeli on a parchment-lined baking tray.
  • Proofing and Baking:
    Cover the shaped Gipfeli with a damp cloth or plastic wrap and let them proof in a warm spot for 30–45 minutes until doubled in size.
    Preheat the oven to 425°F (218°C).
    Brush the Gipfeli with a beaten egg for a golden finish.
    Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for another 10–15 minutes until golden brown.
  • Cooling and Serving:
    Let the Gipfeli cool on a wire rack for 10–15 minutes.
    Serve warm with butter, jam, or your favorite fillings.
  • Optional Additions:
    Include Instruction Media by adding step-by-step images or videos for lamination, shaping, and proofing.
    Use the Associated Ingredients tab to link each instruction to its relevant ingredient for clarity.

Notes

  • Butter Tips: Use European-style butter with a high butterfat content (82–85%) for the best results. This ensures flakier layers and richer flavor.
  • Lamination: Keep the dough and butter cold throughout the lamination process to prevent butter from melting into the dough. If the dough becomes too soft, chill it for 15–20 minutes before continuing.
  • Proofing: Be patient during proofing. Proper rising ensures light, airy Gipfeli. Avoid proofing in overly warm environments, which can cause the butter to melt.
  • Oven Variations: Every oven is different. If your Gipfeli are browning too quickly, cover them loosely with foil for the final minutes of baking.
  • Fillings: When adding sweet or savory fillings, use only a small amount to avoid overstuffing, which can affect the pastry’s structure and texture.
  • Serving Suggestions: Serve warm with butter, jam, or fresh fruit for a traditional Swiss breakfast.
Keyword Gipfeli recipe Swiss croissant recipe Authentic Swiss pastries Breakfast pastries Flaky butter croissants