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Two golden-brown Gipfeli with crisp, flaky layers stacked on a blue and white floral plate. Natural light highlights their glossy texture, resting on a wooden table

Homemade Gipfeli Recipe

4.67 from 3 votes
Learn how to make authentic Swiss gipfeli with flaky layers and a tender interior. This recipe is perfect for breakfast, brunch, or any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Dough Resting Time 4 hours
Total Time 4 hours 50 minutes
Servings: 12 gipfeli
Course: Breakfast, Brunch, Snack
Cuisine: European, Swiss
Calories: 210
Ingredients Equipment Method

Ingredients
  

  • 3 ¼ cups High-protein bread flour Sifted
  • 1 teaspoon Fine sea salt
  • ¼ cup Granulated sugar
  • ½ cup European-style butter Cold for lamination
  • ½ cup Cold milk
  • 1 tablespoon Fresh active yeast Substitute with instant yeast if necessary
  • 1 Egg Beaten for egg wash
  • ¼ cup Water Adjust as needed for dough consistency

Equipment

  • 1 Large mixing bow For combining ingredients
  • 1 Rolling Pin French-style recommended
  • 1 Sharp knife/pastry cutter For shaping triangles
  • 2 Baking sheets Heavy-duty, non-warping
  • 1 Kitchen scale For precision measurements
  • 1 Bench scraper Optional, for dough handling
  • 1 Spray bottle For misting water before baking

Method
 

Step: Prepare the Dough
  1. Combine flour, salt, and sugar in a bowl. Dissolve yeast in cold milk and mix into dry ingredients. Knead until smooth and chill dough for at least 1 hour.
Step: Laminate the Dough
  1. Roll the dough into a rectangle. Place cold butter in the center, fold, and seal. Perform 3 triple folds, chilling for 30 minutes between each fold.
Step: Shape the Gipfeli
  1. Roll dough to 4mm thickness. Cut into triangles and roll from base to tip to form crescent shapes. Place on a baking sheet and curve into crescent form.
Step: Proof and Bake
  1. Let shaped gipfeli proof until puffy (about 1 hour). Brush with egg wash, mist with water, and bake at 200°C (400°F) for 15-20 minutes or until golden.