Ingredients
Equipment
Method
Step 1: Preparing the Dough
- In a large bowl, mix the flour, yeast, sugar, and salt.
- Pour in the warm milk and add the softened butter. Mix and knead for about 8–10 minutes until the dough is smooth and elastic.
- Cover the bowl with a damp cloth and let the dough rise at room temperature for 1–2 hours until it doubles in size.
Step 2: Creating the Butter Layer
- Place cold butter slices between two sheets of parchment paper.
- Roll them into a thin rectangular sheet (about 20x15 cm/8x6 inches).
- Chill in the refrigerator while waiting for the dough to rise.
Step 3: Laminating the Dough
- Roll out the risen dough into a large rectangle (40x20 cm/16x8 inches).
- Place the chilled butter layer on one half of the dough, then fold the other half over it.
- Seal the edges and roll the dough out gently into a larger rectangle.
- Fold the dough into thirds like a letter. Wrap it in plastic wrap and chill for 30 minutes.
- Repeat the rolling, folding, and chilling two more times to create flaky layers.
Step 4: Shaping the Gipfeli
- Roll out the chilled dough into a thin rectangle (about 5mm thick).
- Cut into triangles (10 cm wide at the base, 15 cm tall).
- (Optional) Add a small amount of filling (chocolate, almond paste, ham & cheese) at the base of each triangle.
- Roll each triangle from the base to the tip, shaping it into a crescent.
- Place the shaped Gipfeli on a parchment-lined baking sheet.
- Cover lightly and let them rise for another 30–45 minutes.
Step 5: Baking the Gipfeli
- Preheat your oven to 200°C (392°F).
- Beat an egg and lightly brush it over each Gipfeli for a golden crust.
- Bake for 18–20 minutes until golden brown and flaky.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- For extra flakiness, keep the butter and dough cold during the lamination process.
- For a sweeter version, add 1 tsp of vanilla extract to the dough.
- For a healthier twist, use whole wheat flour or a mix of whole wheat and all-purpose flour.
