Gipfeli, often called the Swiss croissant, is a delicious, flaky pastry that resembles its French counterpart but with a unique texture and taste. Unlike croissants, Gipfeli has a slightly denser crumb, making it ideal for breakfast or a snack. Whether enjoyed plain or filled with jam, honey, or savoury spreads, Gipfeli Recipe brings a taste of Swiss baking into your home.
This guide teaches you how to make authentic Gipfeli Recipe from scratch, along with essential baking tips, variations, and serving suggestions.
Ingredients for Gipfeli
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 500g |
| Warm milk | 250ml |
| Sugar | 50g |
| Active dry yeast | 7g (1 packet) |
| Salt | 1 tsp |
| Unsalted butter (cold, cubed) | 250g |
| Egg (beaten, for brushing) | 1 |
How to Make Swiss Gipfeli
Step 1: Activate the Yeast
In a small bowl, dissolve the yeast in warm milk (not hot) and let it sit for 5 minutes until frothy. This step make sures the yeast is active and will help the dough rise properly.
Step 2: Prepare the Dough
In large mixing bowl, flour, sugar, salt. Make a well in the centre and pour in the yeast mixture. Mix everything until a dough forms.
Step 3: Knead the Dough
Transfer dough to floured surface & knead for about 10 minutes until smooth and elastic. This develops the gluten, giving the Gipfeli its structure.
Step 4: First Rise
Place dough in greased bowl, cover it with damp cloth, & let it rise in warm place for until doubled in size.
Step 5: Incorporate Butter
After the dough has risen, roll it out into a large rectangle. Distribute the cold butter evenly over one half, then fold the other half over the butter. Press the edges to seal.
Step 6: Laminating the Dough
Roll out dough again and fold it into thirds, like a letter. Repeat this process two more times, ensuring even layers for flakiness. Wrap in plastic & refrigerate for 1 hour.
Step 7: Shape the Gipfeli
Roll out chilled dough into large rectangle & cut it into triangles. Roll each triangle from base to the tip, forming a crescent shape.
Step 8: Final Proofing
Place the shaped Gipfeli on a parchment-lined baking sheet. Cover with damp cloth & let them rise for 30 minutes. Preheat oven to 200°C (400°F).
Step 9: Bake to Perfection
Brush the Gipfeli with the beaten egg for a golden finish. Bake for 15-20 minutes until puffed golden brown.
Step 10: Enjoy!
Serve warm or fill with your favourite jams, honey, or a savoury spread like cream cheese or chicken salad.
Helpful Tips for the Best Gipfeli
- Use cold butter: Keeping the butter cold during laminating ensures flaky layers.
- Warm milk, not hot: The milk should be around 37°C (98°F) to activate the yeast properly.
- Don’t overwork the dough: Rolling too aggressively can break the layers.
- Use an egg wash: This creates a glossy, golden crust.
- Let them cool slightly: Freshly baked Gipfeli are best enjoyed warm but should cool for a few minutes before serving.
What to Serve with Gipfeli?
Gipfeli pairs well with both sweet and savoury accompaniments. Here are a few ideas:
✅ Breakfast: Enjoy with a glass of fresh orange juice or hot coffee.
✅ Classic Swiss Style: Spread jam, honey, or butter for an authentic experience.
✅ Savory Option: Pair with scrambled eggs, cheese, or ham for a hearty breakfast.
✅ Healthy Side: Serve with fresh fruits or yoghurt for a balanced meal.
✅ Beverage Pairings: Try with a fruit smoothie, hot tea, or Swiss hot chocolate.
Storage and Freezing Instructions
Storage and Freezing Instructions- Room Temperature: Store Gipfeli in an airtight container for 2 days.
- Refrigerator: Keeps fresh for up to 5 days, but reheat before serving.
- Freezing: Freeze unbaked, shaped Gipfeli for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.
Final Thoughts
Making homemade Gipfeli is a rewarding experience that brings Swiss bakery flavours to your kitchen. These pastries will surely impress if you enjoy them for breakfast, as a snack, or with your favourite spread. Try this easy recipe and enjoy the authentic taste of Swiss Gipfeli!
