This Swiss gipfeli recipe is light, flaky, and golden with layers of buttery dough that melt in your mouth. A cousin to the French croissant, it’s easier to make than you think and pairs perfectly with coffee or tea.
If you’ve ever walked into a bakery in Switzerland, you’ve probably seen gipfeli shining from behind the glass. They’re soft, crescent-shaped rolls with a slight crunch on the outside and pillowy layers inside. Today, we’re bringing that same experience into your kitchen.
Gipfeli might look fancy, but trust me, they’re not hard to make once you know the steps. It’s a relaxing process, and the reward is a tray of golden pastries that taste like they came straight from a European café.
What Is Gipfeli?
Gipfeli is the Swiss version of a croissant. It’s not quite as flaky or buttery as the classic French croissant, but it’s still layered and delicious. The dough is a little softer, the layers are a bit more subtle, and the texture is perfect for breakfast or an afternoon snack.
In Switzerland, gipfeli are a staple. You’ll find them plain, stuffed with chocolate, or even filled with ham and cheese. This recipe keeps it classic and lets the butter shine.
Gipfeli Ingredients
You’ll need a handful of basic ingredients. The magic comes from how you bring them together.
- All-Purpose Flour – For structure and softness.
- Granulated Sugar – Adds a touch of sweetness to the dough.
- Salt – To balance the flavor.
- Instant Yeast – Gives the dough its rise. You can also use active dry yeast.
- Milk – Warmed, to activate the yeast and enrich the dough.
- Butter – Lots of it. Unsalted is best. You’ll need some for the dough and more for laminating.
- Egg Yolk + Milk – For a golden egg wash before baking.
Optional: A little extra sugar or jam for filling, but traditional Swiss gipfeli are usually served plain.
How to Make Gipfeli Step by Step
Take your time and enjoy the process. It’s not difficult, but you’ll need to chill the dough between steps for those buttery layers to form.
1. Make the Dough
In a large bowl, mix the flour, sugar, salt, and yeast. Warm your milk slightly, then stir it in. Add a couple of tablespoons of soft butter and knead until the dough comes together and feels smooth. You can do this by hand or with a stand mixer. Cover and chill the dough in the fridge for about an hour.
2. Prepare the Butter Block
While the dough chills, shape your cold butter into a flat square between two pieces of parchment paper. Use a rolling pin to press it into an even block. Pop it back into the fridge until the dough is ready.
3. Laminate the Dough
Roll out your chilled dough into a rectangle, place the butter block in the center, and fold the dough over it like a letter. Turn it, roll it out again, and fold it once more. This process creates layers. Chill the dough between folds to keep the butter cold. Do this step 3 times for nice, airy layers.
4. Shape the Gipfeli
Once laminated, roll the dough into a large rectangle. Cut it into long triangles. Gently stretch each triangle and roll it up from the wide end to the tip. Curve the ends slightly to get that classic crescent shape.
5. Proof the Gipfeli
Place the shaped gipfeli on a baking sheet lined with parchment paper. Cover loosely and let them rise in a warm spot until they’re puffed and soft. This can take an hour or so, depending on your room temperature.
6. Brush and Bake
Preheat your oven to 375°F (190°C). Mix the egg yolk with a little milk and brush each gipfeli for a glossy finish. Bake for 18 to 22 minutes or until golden brown. The tops should be crisp, and the bottoms lightly browned.
Cool Slightly and Enjoy
Let your gipfeli rest for 10 minutes before digging in. The steam will settle and make the layers just right.
Tips for Perfect Gipfeli
- Keep Butter Cold – Don’t let it melt into the dough. Chill between each fold.
- Use Light Pressure – When rolling the dough, press gently to avoid squishing the layers.
- Proof Properly – Gipfeli should feel light and airy before baking. If they look flat, give them more time.
- Skip the Fillings (or Don’t) – Traditional gipfeli are plain, but you can add a dab of jam or chocolate before rolling if you like a little surprise inside.
- Make Ahead – You can shape and freeze unbaked gipfeli. Just thaw and proof before baking.
Why You’ll Love Gipfeli
Gipfeli are simple, satisfying, and perfect with a warm drink. They’re less intense than croissants but still give you that flaky bite. They also make a great base for breakfast sandwiches or sweet spreads.
Once you make them at home, you’ll see why so many Swiss bakeries rely on these golden crescents to start the day.
Try These Variations
- Chocolate Gipfeli – Add a piece of dark chocolate before rolling.
- Ham & Cheese – Roll in a bit of grated cheese and a slice of ham for a savory version.
- Almond Paste – Spread a thin layer for something more indulgent.
The Bottom Line
There’s something magical about baking gipfeli. It’s calm, it’s rewarding, and it fills your kitchen with that irresistible buttery smell. The first bite into a homemade gipfeli is always the best. It’s soft, light, and full of flavor.
Give this recipe a try next weekend. Pour yourself a coffee, enjoy the process, and treat yourself to a little taste of Switzerland at home. Let me know if you bake a batch. I’d love to hear how yours turned out!
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