Description
This authentic Swiss Gipfeli recipe brings the charm of Zurich bakeries to your kitchen. With flaky golden layers, tender interiors, and buttery depth, these crescent-shaped breakfast pastries are easy to make and perfect for brunch, coffee mornings, or anytime comfort food.
Ingredients
4 cups all-purpose flour (room temperature)
1½ cups European-style butter (cold, high-fat)
1 cup whole milk (warm)
2 tablespoons sugar
1 teaspoon salt
30 grams fresh yeast (or 2¼ tsp active dry yeast as a substitute)
1 egg (for egg wash)
Extra flour for rolling
Optional Syrup Glaze:
2 tablespoons sugar
2 tablespoons water
Optional: citrus zest
Instructions
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In a large bowl, combine flour, sugar, and salt.
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Dissolve fresh yeast in warm milk and let it rest until bubbly.
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Add yeast mixture to the dry ingredients and mix to form a dough.
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Knead in the softened butter until smooth and elastic.
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Cover and chill the dough in the fridge for at least 1 hour.
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Roll the dough into a rectangle on a floured surface.
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Layer cold sliced butter across the center and fold the dough over it.
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Roll out and fold into thirds. Chill for 20–30 minutes.
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Repeat the rolling and folding process 2–3 more times, chilling between folds.
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Roll out the dough to about 4mm thickness and cut into wide triangles.
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Roll each triangle from base to tip to form crescents.
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Place on a lined baking sheet, spaced apart.
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Let rise until puffy, about 1 hour.
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Preheat oven to 200°C (400°F).
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Brush Gipfeli with egg wash and mist with water (optional).
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Bake for 15–20 minutes or until golden brown.
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For glaze, simmer sugar and water until dissolved. Add citrus zest if desired.
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Brush warm Gipfeli with glaze for a bakery-style shine.
Notes
Equipment Needed
Large mixing bowl
Rolling pin
Sharp knife or pizza cutter
Pastry brush
Measuring cups and spoons
Baking sheet with parchment
Bench scraper (optional)
Spray bottle (optional, for misting)
Notes & Tips
For flakier layers, always chill between folds and don’t rush the process.
European-style butter (82%+ fat) gives the best taste and texture.
Substitute fresh yeast with 2¼ tsp active dry yeast if needed.
Add a dash of citrus zest or herbs inside the dough for a Swiss café twist.
Want nut-filled versions? Try Mandelgipfel (almond) or Nussgipfel (hazelnut/walnut).
Storage & Reheating Instructions
Room Temp: Store in a paper bag for 1–2 days (avoid plastic).
Freezing (Unbaked): Shape and freeze raw Gipfeli, then bake fresh when needed.
Freezing (Par-baked): Bake 75% through, freeze, and finish in oven.
Reheating: Lightly mist with water and warm in a 350°F oven for 3–5 minutes.
Never microwave—Gipfeli will lose texture.
Nutritional Information (Per Serving)
Calories: 210 kcal
Carbohydrates: 24g
Protein: 4g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 45mg
Sodium: 170mg
Fiber: 1g
Sugar: 3g
Calcium: 15mg
Iron: 1mg
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: swiss