Crispy, flaky, and buttery Gipfeli recipe will take you to the streets of Switzerland. If you want to experience the taste of Swiss pastries then must try this buttery homemade croissants recipe. Swiss Croissants are quite similar to French croissants but they are more dense and have a rich buttery flavor. Enjoy your morning coffee or hot chocolate with this delicious Swiss treat.
Gipfeli Recipe
Gipfeli is a staple food in Swiss cuisine that is served for breakfast or as a mid-morning snack. You will surely entertain with homemade croissant at the breakfast table while visiting a Swiss household. I tried Gipfeli at my friend’s home and she shared her authentic recipe with me. So I recreated it in my style and decided to share it at Butterfiesta. I tried to make an easy Gipfeli recipe that maintains the same texture and flavor of authentic Gipfeli. However, besides the layering technique, the quality of ingredients also plays a part in a flavorful Gipfeli.
Ingredients You Will Need
All-Purpose Flour: for making croissant dough, we use all-purpose flour.
Yeast: helps in raising the dough and making it lighter.
Milk: adds moisture to the dough.
Melted Butter: add richness to the Gipfeli dough.
Sugar: for sweetness, we are adding sugar.
Salt: helps in balancing the flavors.
Cold Butter: We also use butter for layering the dough. It helps in creating the flaky texture of Gipfeli.
Egg Yolk: A mix of milk and egg yolk is used for egg washing the croissants. It gives a golden color after baking the Gipfeli.
Step By Step Directions
Step1- Prepare the Dough
- Firstly, in a large bowl, combine all-purpose flour, yeast, sugar, and salt.
- Then add milk and melted butter to the dry ingredients. Mix them well using clean hands until a soft dough forms.
- Transfer the dough to a flat surface and knead it for 5-8 minutes until it gets smooth and elastic.
- Place the dough in an oil-greased bowl and cover it with a damp cloth. Place it in a warm place for one hour or until it gets double in size.
Step2- Flatten the Butter
- Secondly, place the cold butter stick between two layers of parchment paper.
- Then using a rolling pin, roll it into a flattened 1 cm thick rectangular layer.
- Then let it sit in the refrigerator until your dough is ready for layering.
Step3- Laminating
- Once the dough has risen, sprinkle a flat surface with flour and roll the dough into a 1 cm thick rectangle.
- Then layer the half surface of the dough with butter. Then fold the other half over the butter layer and seal the edges.
- Again roll the dough into a large rectangle shape. Then fold it into thirds like a letter.
- Rotate the dough at 90 degrees and repeat the rolling and folding technique.
- Repeat the rolling and folding steps one more time.
- Now wrap the dough in a plastic wrap and chill it in the refrigerator for at least 1 hour.
Step4- Making Gipfeli
- Roll the chilled dough into a 5 mm thick rectangle.
- Cut the dough into equal-sized triangles with a base of 8 cm and a height of 15 cm.
- Then roll the dough starting from the base towards the tip.
- Place the croissants on a parchment-lined baking tray.
- Then cover them with a damp cloth and let them rise at a warm place for 30 minutes.
Step5- Baking Gipfeli
- Preheat the oven to 200°C.
- In a glass mix 1 Tbsp of milk and egg yolk. Then brush this mixture over croissants for a golden finish.
- Finally, bake them for 15-20 minutes or until they turn crispy and golden brown in color.
Serving Suggestions
Serve the freshly baked Gipfeli with hot chocolate or Ice coffee. You can pair it with your favorite spread; I really enjoy it with Nutella. You can pair it with whipped cream, fresh berries, butter, or Jam.
Gipfeli Recipe Variations
Chocolate Gipfeli: add small chunks of dark chocolate at the bottom of the Gipfeli dough before rolling for a chocolate Gipfeli.
Nuts-Filled Gipfeli: you can also try nuts-filled Gipfeli by adding a mix of finely crushed almonds, walnuts, and pistachio before shaping the dough.
Cheese Gipfeli: for a savory twist add cheese slices before rolling the dough from bottom to top.
Tips that Will Help
- Make sure to use cold butter sticks for flaky croissants. If the butter starts softening place it in the freezer for a few minutes.
- If you are using fresh yeast, don’t mix it directly into a dry batter. Dissolve it in lukewarm water and let it rise before adding it to the flour mixture.
- Resting the dough as mentioned above is crucial for a perfect Gipfeli.
- Use a sharp knife for cutting the dough into triangles for neat edges.
FAQ’s
How to make Gipfeli recipe ahead of time?
Prepare the recipe up to step 4 and then cover them with plastic wrap and let them rise in the refrigerator overnight. Then bake them the next day before serving.
Can I freeze the croissants?
Yes, you can freeze the unbaked Gipfeli. Place the Gipfeli over a tray and put them in the freezer. Once frozen, transfer them to a plastic bag and freeze them for a longer time. Make sure to thaw them at room temperature before baking.
What is the difference between Gipfeli and French Croissants?
There is a slight difference in flavor and texture of Gipfeli and French Croissants. Gipfeli are denser and have more buttery flavor while French Croissants are lighter and flakier.
Gipfeli Recipe
Equipment
- Oven
Ingredients
For Gipfeli Dough
- 4 Cups All-Purpose Flour
- 1 Cup Milk
- 4 Tbsp Sugar
- 3 Tbsp Melted Butter
- 2 Tsp Active Yeast
- 2 Tsp Salt
For Lamination
- 2 Sticks Unsalted Butter cold
For Egg Wash
- 1 Egg Yolk
- 1 Tbsp Milk
Instructions
Prepare the Dough
- Firstly, in a large bowl, combine all-purpose flour, yeast, sugar, and salt.
- Then add milk and melted butter to the dry ingredients. Mix them well using clean hands until a soft dough forms.
- Transfer the dough to a flat surface and knead it for 5-8 minutes until it gets smooth and elastic.
- Place the dough in an oil-greased bowl and cover it with a damp cloth. Place it in a warm place for one hour or until it gets double in size.
Flatten the Butter
- Secondly, place the cold butter stick between two layers of parchment paper.
- Then using a rolling pin, roll it into a flattened 1 cm thick rectangular layer.
- Then let it sit in the refrigerator until your dough is ready for layering.
Laminating
- Once the dough has risen, sprinkle a flat surface with flour and roll the dough into a 1 cm thick rectangle.
- Then layer the half surface of the dough with butter. Then fold the other half over the butter layer and seal the edges.
- Again roll the dough into a large rectangle shape. Then fold it into thirds like a letter.
- Rotate the dough at 90 degrees and repeat the rolling and folding technique.
- Repeat the rolling and folding steps one more time.
- Now wrap the dough in a plastic wrap and chill it in the refrigerator for at least 1 hour.
Making Gipfeli
- Roll the chilled dough into a 5 mm thick rectangle.
- Cut the dough into equal-sized triangles with a base of 8 cm and a height of 15 cm.
- Then roll the dough starting from the base towards the tip.
- Place the croissants on a parchment-lined baking tray.
- Then cover them with a damp cloth and let them rise at a warm place for 30 minutes.
Baking Gipfeli
- Preheat the oven to 200°C.
- In a glass mix 1 Tbsp of milk and egg yolk. Then brush this mixture over croissants for a golden finish.
- Finally, bake them for 15-20 minutes or until they turn crispy and golden brown in color.
Notes
Serve the freshly baked Gipfeli with hot chocolate or Ice coffee. You can pair it with your favorite spread; I really enjoy it with Nutella. You can pair it with whipped cream, fresh berries, butter, or Jam.
