Have you ever wondered how Swiss bakeries achieve that perfect balance of crispiness and fluffiness in their famous Gipfeli? Unlike the French croissant, Gipfeli has a unique texture and taste, making it a must-try for pastry lovers. This guide will take you through an easy-to-follow, step-by-step process to recreate this Swiss delight at home. Get ready to impress your family and friends with the ultimate Gipfeli recipe!
Ingredients List to Make Gipfeli recipe
Essential Ingredients:
- 500g (4 cups) all-purpose flour
- 10g (2 tsp) salt
- 50g (1/4 cup) granulated sugar
- 7g (2 1/4 tsp) active dry yeast
- 250ml (1 cup) warm milk
- 200g (7 oz) unsalted butter (for lamination)
- 1 egg yolk (for egg wash)
- 1 tbsp water (for egg wash)
Substitutions:
- Flour: Substitute with bread flour for a chewier texture.
- Milk: Use almond or oat milk for a dairy-free version.
- Butter: Opt for plant-based butter for a vegan alternative.
Timing
- Preparation Time: 20 minutes
- Resting Time: 3 hours (includes chilling and proofing)
- Baking Time: 18-20 minutes
- Total Time: Approximately 3 hours 40 minutes
Step-by-Step Instructions To Make Gipfeli recipe
Step 1: Prepare the Dough
- In a large bowl, mix the flour, salt, and sugar.
- Dissolve yeast in warm milk and let it sit for 5 minutes.
- Gradually combine wet and dry ingredients to form a dough.
- Knead for 8-10 minutes until smooth.
Step 2: Refrigerate and Roll the Dough
- Wrap the dough and chill for 1 hour.
- Roll out into a rectangle on a floured surface.
Step3: Incorporate Butter and Laminate
- Roll out butter into a thin layer and place it in the center.
- Fold and roll the dough into a larger rectangle.
- Repeat the rolling and folding process 3 times, chilling between each.
Step 4: Shape the Gipfeli
- Roll the dough to 5mm thickness and cut into triangles.
- Roll each triangle from base to tip to form a crescent shape.
- Place on a lined baking tray.
Step 5: Proof and Bake
- Cover and let the shaped Gipfeli rise for 45 minutes.
- Preheat the oven to 200°C (390°F).
- Brush with egg wash and bake for 18-20 minutes until golden brown.
Gipfeli recipe: Nutritional Information
| Nutrient | Amount per Gipfeli |
|---|---|
| Calories | 280 kcal |
| Protein | 6g |
| Carbohydrates | 32g |
| Fats | 15g |
| Saturated Fat | 9g |
| Sugar | 5g |
Gipfeli Recipe
Equipment
- Large mixing bowl
- Rolling Pin
- Baking tray
- Pastry brush
- Measuring cups and spoons
- Sharp knife or pastry cutter
Ingredients
List of Ingredients:
- 500 g 4 cups all-purpose flour
- 10 g 2 tsp salt
- 50 g 1/4 cup granulated sugar
- 7 g 2 1/4 tsp active dry yeast
- 250 ml 1 cup warm milk
- 200 g 7 oz unsalted butter (for lamination)
- 1 egg yolk for egg wash
- 1 tbsp water for egg wash
Substitutions:
- Use bread flour for a chewier texture.
- Swap almond or oat milk for a dairy-free version.
- Opt for plant-based butter to make it vegan.
Instructions
Prepare the Dough:
- In a large bowl, mix the flour, salt, and sugar.
- Dissolve yeast in warm milk and let it sit for 5 minutes.
- Gradually combine wet and dry ingredients to form a dough.
- Knead for 8-10 minutes until smooth.
Refrigerate and Roll the Dough:
- Wrap the dough and chill for 1 hour.
- Roll out into a rectangle on a floured surface.
Incorporate Butter and Laminate:
- Roll out butter into a thin layer and place it in the center.
- Fold and roll the dough into a larger rectangle.
- Repeat the rolling and folding process 3 times, chilling between each.
Shape the Gipfeli:
- Roll the dough to 5mm thickness and cut into triangles.
- Roll each triangle from base to tip to form a crescent shape.
- Place on a lined baking tray.
Proof and Bake:
- Cover and let the shaped Gipfeli rise for 45 minutes.
- Preheat the oven to 200°C (390°F).
- Brush with egg wash and bake for 18-20 minutes until golden brown.
Notes
Notes & Tips:
- Avoid overworking the dough to maintain a light texture.
- Chill the dough between folds to ensure flaky layers.
- For a sweeter version, sprinkle sugar over the dough before rolling.
- Try different fillings, such as chocolate, cheese, or ham, for variations.
Storage & Reheating Instructions:
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Store unbaked, shaped Gipfeli in the freezer for up to 1 month.
- Reheat: Warm in the oven at 180°C (350°F) for 5 minutes to restore crispness.
Nutritional Information (Per Serving):
- Calories: 280 kcal
- Protein: 6g
- Carbohydrates: 32g
- Fats: 15g
- Saturated Fat: 9g
- Sugar: 5g
Healthier Alternatives for the Recipe
- Whole Wheat Flour: For added fiber, replace half the flour with whole wheat flour.
- Less Sugar: Reduce sugar to 30g for a less sweet version.
- Greek Yogurt Butter Substitute: Use a mix of Greek yogurt and butter to reduce fat.
Serving Suggestions
- Breakfast Classic: Pair with a cappuccino for an authentic Swiss experience.
- Sweet Treat: Spread with jam or Nutella.
- Savory Twist: Serve with ham and cheese for a delightful snack.
Common Mistakes to Avoid
- Overworking the Dough: Results in a tough texture.
- Skipping Chilling: Leads to butter melting too soon.
- Underproofing: Results in dense pastries.
Storing Tips for the Recipe
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Store unbaked, shaped Gipfeli in the freezer for up to 1 month.
- Reheat: Warm in the oven at 180°C (350°F) for 5 minutes.
The Perfect Gipfeli Awaits – Start Baking Today!
Now that you have everything you need, it’s time to roll up your sleeves and start baking! This Gipfeli recipe is your ticket to a flaky, buttery Swiss pastry that tastes just like it came from a traditional Swiss bakery. Whether you’re making these for breakfast, a special treat, or to impress your loved ones, you’ll love every bite!
We’d love to hear from you! Share your results in the comments, ask questions, or let us know if you tried any fun variations. And don’t forget to subscribe for more delicious recipes straight to your inbox!
FAQs
A Gipfeli is a Swiss pastry that is less buttery and slightly denser than a French croissant, which has a more pronounced flaky texture due to higher butter content.
A traditional croissant is made with flour, butter, sugar, yeast, salt, and milk, with multiple layers of butter laminated into the dough to create its signature flakiness.
A Nussgipfel (nut croissant) contains flaky pastry dough filled with a sweet nut mixture, often made with ground hazelnuts, almonds, sugar, egg whites, and cinnamon.
A Mandelgipfel is a Swiss almond crescent pastry, typically made with buttery dough, sliced almonds, almond paste, and a light glaze for a sweet, nutty flavor.
Absolutely! Try filling your Gipfeli with chocolate, jam, cheese, or ham for a delightful twist on this classic recipe.
