Homemade Gipfeli Recipe
Learn how to make authentic Swiss gipfeli with flaky layers and a tender interior. This recipe is perfect for breakfast, brunch, or any occasion.
Print Pin Servings: 12 gipfeli
Calories: 210kcal
Cost: 8$
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)
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
Instructions
Step: Prepare the Dough
- 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
- 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
- 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
- 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.
Nutrition
Serving: 70g | Calories: 210kcal (11%) | Carbohydrates: 24g (8%) | Protein: 4g (8%) | Fat: 11g (17%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 45mg (15%) | Sodium: 170mg (7%) | Potassium: 50mg (1%) | Fiber: 1g (4%) | Sugar: 3g (3%) | Vitamin A: 350IU (7%) | Calcium: 15mg (2%) | Iron: 1mg (6%)