3- Step To The Best Gipfeli Recipe
Delight in the Swiss tradition of Gipfeli, a flaky, buttery pastry perfect for breakfast or brunch. This beginner-friendly recipe ensures you achieve bakery-quality results at home.
Ingredients
For the Dough:
- 4 cups All-purpose flour
- 1 teaspoon Salt
- ⅓ cup sugar
- 2¼ teaspoons Active dry yeast 2¼ teaspoons = 1 packet
- 1 cup Warm milk 105°F
- 1 Large egg
- ½ cup Unsalted butter softened
For Laminating:
- 1½ Unsalted butter Cold, sliced thin
For Egg Wash:
- 1 egg beaten
Instructions
Prepare the Dough
- Activate the Yeast: In a small bowl, mix 1 cup of warm milk (105°F–115°F) and 2¼ teaspoons of active dry yeast.Let the mixture sit for about 5 minutes, or until it starts to bubble and froth. This step confirms that your yeast is viable and prepared to function effectively.
- Mix the Dry Components: Take a spacious mixing bowl and combine 4 cups of all-purpose flour, 1/3 cup of sugar, and 1 teaspoon of salt. Whisk these ingredients together thoroughly. This process ensures that the dry elements are evenly distributed throughout the mixture.
- Mix Wet and Dry: Add the frothy milk mixture, 1 large beaten egg, and 1/2 cup of softened butter to the dry ingredients. Mix until a shaggy dough forms. Place the dough onto a surface lightly dusted with flour and begin working it with your hands. Continue working the dough for approximately 8 to 10 minutes, or until it becomes smooth and pliable. This step develops gluten for structure.
- First Rise: Place the dough in an oiled bowl. Drape a moist towel over the top and set it in a warm area. Allow it to expand for approximately 60 minutes, or until it has grown to twice its original volume.
Laminate the Dough
- Prepare Butter for Lamination: Slice 1½ cups of cold butter into thin sheets and arrange them on parchment paper to form a rectangle. Chill while rolling out the dough.
- Roll and Fold: Extend the dough into a rectangular shape with dimensions of 30 centimeters by 60 centimeters using a rolling and folding technique. Place the chilled butter over two-thirds of the dough, leaving one-third uncovered. Take the exposed third and drape it over the butter, then bring the remaining third on top, similar to how you'd fold a letter. Press the edges to seal.
- Repeat Laminations: Turn the dough a quarter turn, extend it with a rolling pin, and then fold it over itself two additional times. Between each folding step, refrigerate the dough for half an hour to preserve the butter's consistency and prevent it from softening too much.
Shape and Bake
- Shape the Gipfeli: Roll the laminated dough into a rectangle about 1/4-inch thick. Cut into triangles with a 4-inch base and 8-inch height. Gently stretch each triangle before rolling tightly from the base to the tip, forming crescents.
- Final Rise: Arrange the Gipfeli on baking sheets lined with parchment paper. Allow them to rise in a warm area for 45 minutes, keeping them covered during this time.
- Bake: Heat the oven to 400°F (200°C) before starting to cook.. Brush the Gipfeli with a beaten egg for a golden finish. Bake for 15–18 minutes until deeply golden and puffed.
Notes
- Calories per Serving: 320 kcal (110 grams)
- Difficulty: Medium
- Dietary Tags: Vegetarian
- Nutritional Info per Serving: 18g fat, 34g carbs, 6g protein, 5g sugar
