Swiss Gipfeli Recipe | Buttery Crescent (Croissant) Rolls for Breakfast or Tea Time

Key Facts & Figures

Introduction

Gipfeli, Switzerland’s answer to French croissants, are flaky, crescent-shaped pastries made with laminated yeast dough. Slightly sweeter and less labor-intensive than traditional croissants, they’re a breakfast staple in Swiss households and bakeries. This recipe delivers crisp layers with a tender interior, perfect for pairing with jam, cheese, or enjoyed plain.

Historical Facts

• Origins: Gipfeli (meaning “little horns” in Swiss German) were inspired by Austrian kipferl and French croissants. They became popular in Switzerland in the 19th century as bakeries adapted the recipe to local tastes.
• Cultural Role: A breakfast classic, Gipfeli are often served with coffee, butter, and jam or paired with Swiss cheeses like Gruyère.
• Swiss Twist: Unlike French croissants, Gipfeli often use milk in the dough for a slightly softer, sweeter finish.

Ingredients

For the Dough:

• 500g (4 cups) all-purpose flour
• 250ml (1 cup) whole milk (lukewarm)
• 50g (¼ cup) granulated sugar
• 10g (2 tsp) active dry yeast
• 1 tsp salt

For Lamination:

• 250g (1 cup + 2 tbsp) unsalted butter (cold, cubed)

For Finishing:

• 1 egg (for egg wash)
• Optional: Pearl sugar or flaky salt for sprinkling

Cooking Instructions

1. Prepare the Dough

1. In a bowl, dissolve yeast and sugar in lukewarm milk. Let sit for 5 minutes until frothy.
2. Mix flour and salt in a large bowl. Pour in the yeast mixture and knead for 8-10 minutes until smooth.
3. Shape into a ball, cover, and refrigerate for 30 minutes.

2. Laminate the Butter

1. Place cold butter cubes between two sheets of parchment paper. Pound with a rolling pin into a 20cm x 20cm (8×8-inch) square. Chill.
2. Roll the dough into a 30cm x 30cm (12×12-inch) square. Place the butter square in the center, fold the dough over like an envelope, and seal edges.

3. Fold and Chill

1. Roll the dough into a rectangle, fold into thirds (like a letter), and chill for 30 minutes.
2. Repeat folding and chilling 3 times for flaky layers.

4. Shape the Gipfeli

1. Roll the dough into a large circle (40cm/16-inch diameter). Cut into 12 triangles.
2. Roll each triangle from the base to the tip to form crescents. Curve the ends slightly.

5. Proof and Bake

1. Place Gipfeli on a baking sheet, cover, and let rise for 1 hour at room temperature.
2. Brush with egg wash. Bake at 200°C (390°F) for 15-18 minutes until golden.

Recipe Notes

• Butter Tip: Keep the butter cold to prevent melting into the dough.
• Fillings: Add chocolate chips, almond paste, or ham/cheese for savory versions.
• Storage: Best eaten fresh. Freeze unbaked Gipfeli and bake as needed.

What to Serve With

• Breakfast: Swiss jams (e.g., apricot or raspberry), butter, or Nutella.
• Savory Pairings: Gruyère cheese, cured meats, or a side salad.
• Drinks: Café au lait, hot chocolate, or herbal tea.