gipfeli recipe
let’s talk about the stars of this gipfeli recipe! Each ingredient plays a crucial role, and together, they create the perfect flaky, golden pastry.
Ingredients
- 500 g all-purpose flour
- 250 ml warm milk
- 50 g sugar
- 1 packet active dry yeast
- 1 tsp salt
- 250 g unsalted butter cold and cut into small pieces
- 1 egg
Instructions
- Activate the yeast – In a bowl, mix warm milk, sugar, and yeast. Let it sit for 5–10 minutes until it gets foamy. This means the yeast is alive and ready to work its magic!
- Mix the dough – In a large bowl, combine the flour and salt. Then, slowly pour in the yeast mixture and mix until a rough dough forms.
- Knead until smooth – Transfer the dough to a floured surface and knead for about 8–10 minutes until it’s soft and elastic. Cover and let it rest for 30 minutes
- Add the butter – Roll out the dough into a rectangle and place the cold butter pieces on top. Fold the dough over the butter, then roll it out again. Repeat this folding process 3–4 times to create flaky layers.
- Shape the Gipfeli – Roll out the dough into a large circle and cut it into triangles. Starting from the wide end, roll each triangle towards the tip to form the classic crescent shape.
- Let them rise – Place the shaped Gipfeli on a baking sheet and cover them lightly. Let them rise for about 45 minutes until they look puffy.
- Brush and bake – Preheat your oven to 375°F (190°C). Brush the Gipfeli with the beaten egg, then bake for 18–22 minutes or until golden brown and flaky.
- Cool and enjoy – Let them cool slightly before taking your first bite. They’re best when warm and fresh!
Notes
Want to take your gipfeli recipe to the next level? Here are some pro tips to make your pastries even better:
- Keep the butter cold – This is the secret to flaky layers! If the butter melts too soon, the layers won’t form properly.
- Let the dough rest – Chilling the dough between folds helps it relax and develop flavor. Don’t skip this step!
- Use a sharp knife to cut triangles – Clean cuts help the dough rise evenly when baking.
- Don’t overcrowd the baking sheet – Give each Gipfeli enough space so they bake evenly and crisp up perfectly.
- Reheat leftovers properly – Pop them in the oven for a few minutes to bring back that fresh-baked taste!