Authentic Swiss Gipfeli Recipe
A crispy, flaky, and buttery Swiss pastry—perfect for breakfast or a snack!
Ingredients
For the Dough:
- 4 cups all-purpose flour (500g)
- 1 packet instant yeast (7g)
- ¼ cup sugar (50g)
- 1 tsp salt
- 1 cup warm milk (250ml)
- 3.5 tbsp unsalted butter, softened (50g)
- 1 egg
For Laminating the Dough:
- 7 tbsp unsalted butter, cold and sliced thin 100g
For Egg Wash:
- 1 egg yolk
- 1 tbsp milk
Instructions
Step1: Prepare the Dough
- In a bowl, mix flour, sugar, and salt.
- Dissolve yeast in warm milk and let it sit for 5 minutes.
- Add the yeast mixture, softened butter, and egg to the dry ingredients.
- Knead until the dough is smooth and elastic (8-10 min).
- Cover and let it rise for 1-1.5 hours or until doubled in size.
Step2: Rolling and Laminating the Dough
- Roll out the dough into a 40x25 cm (16x10 inch) rectangle.
- Spread the cold butter slices over two-thirds of the dough.
- Fold like a letter (unbuttered section over buttered section).
- Roll out again and repeat folding for a flakier texture.
- Cover and chill for 30 minutes in the fridge.
Step 3: Shaping the Gipfeli
- Roll the chilled dough into a large rectangle (5mm thick).
- Cut into triangles (10 cm base, 15 cm height).
- Roll each triangle from base to tip, tucking the tip under.
- Place on a lined baking sheet and let rise 30-45 minutes.
Step 4: Baking
- Preheat oven to 190°C (375°F).
- Brush with egg wash for a golden crust.
- Bake for 18-22 minutes or until golden brown.
- Let cool on a wire rack and enjoy!