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Gipfeli: Heavenly Swiss Pastries You Can’t Resist!

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Gipfeli, the Swiss counterpart to the French croissant, offers a delightful start to the day. Characterized by their curved shape and slightly reduced butter content, these pastries boast a wonderfully crisp and flaky texture. Freshly baked, they are a testament to Swiss baking traditions.

Crafting these Gipfeli at home is a rewarding endeavor. While the process requires patience and precision, the result is a batch of golden-brown pastries that are both visually appealing and delectable

Ingredients

Scale
  • 500 g all-purpose flour
  • 25 g fresh yeast
  • 12 g salt
  • 5 g sugar
  • 5 g malt extract
  • 150 g water
  • 100 g whole milk
  • 25 g egg
  • 220 g softened butter

Egg Wash:

  • 25 g egg
  • 20 g whole milk

Instructions

  • Combine milk and water; add salt, sugar, and malt extract, stirring until dissolved.
  • In a mixing bowl, combine flour and crumbled fresh yeast. Add the milk-water mixture and egg. Knead for 4 minutes on low speed until a dough forms.
  • Increase speed to medium and knead for an additional 10 minutes until the dough is elastic.
  • Roll the dough into a 12 mm thick rectangle measuring 16×32 cm. Wrap in plastic and freeze for about 1 hour.
  • Roll the softened butter into a 6 mm thick rectangle measuring 16×22 cm.
  • Place the chilled dough on a floured surface. Position the butter in the center, leaving equal space on both ends. Fold the dough edges over the butter, sealing it completely.
  • Roll the dough into a 7 mm thick rectangle. Fold one-third of the dough over the center, then fold the remaining third on top, creating a three-layered fold. Cover and let rest for 10 minutes.
  • Repeat the rolling and folding process two more times, allowing a 10-minute rest between each fold.
  • After the final fold, roll the dough into a 4 mm thick rectangle. Cut into triangles with a base of 9 cm and a height of 18 cm.
  • Gently stretch each triangle and roll from the base to the tip to form the croissant shape. Place on a baking sheet lined with parchment paper.
  • Cover and let the croissants proof at room temperature for about 2 hours until doubled in size.
  • Preheat the oven to 215°C (419°F).
  • Mix the egg and milk for the egg wash. Brush the croissants lightly with the mixture.
  • Bake in the preheated oven for 22 minutes until golden brown.
  • gipfeli recipe

Notes

  • Butter Temperature Matters – The butter should be softened but not melted when incorporating it into the dough. This ensures flaky layers in the croissants.
  • Chilling is Essential – Allowing the dough to rest in the fridge between folds helps develop the layers and prevents the butter from melting into the dough.
  • Kneading Time is Crucial – Knead the dough well to develop gluten, which gives structure and a soft, airy texture inside.
  • Use Fresh Yeast for Best Results – Fresh yeast provides a more authentic and flavorful rise, but if unavailable, dry yeast (7g) can be substituted.
  • Rolling Technique – When shaping the croissants, gently stretch the triangles before rolling to achieve the classic crescent shape.
  • Egg Wash for a Golden Finish – Brushing with an egg-milk mixture before baking enhances the shine and deep golden-brown color.
  • Bake Until Golden – Baking at 215°C (419°F) for about 22 minutes ensures the croissants are crisp on the outside while remaining soft inside.
  • Serving Suggestions – Best enjoyed fresh out of the oven, paired with butter, jam, honey, or Nutella for an authentic Swiss breakfast experience.
  • Storage Tips –
    • Room Temperature: Store in an airtight container for up to 2 days.
    • Freezing: Freeze unbaked, shaped Gipfeli for up to a month. Bake directly from frozen, adding a few extra minutes.
  • Customization Options – Add chocolate, nuts, or even ham and cheese inside the dough for savory variations.

Nutrition

Keywords: Gipfeli

Find it online: https://besttastingrecipes.com/gipfeli-irresistibly-flaky-pastries/