Description
Flaky, buttery Swiss gipfeli made easy at home with simple ingredients. Perfect for breakfast! (88 characters)
Ingredients
Scale
- 2 ¼ teaspoons active dry yeast
- 1 cup warm milk (about 110°F)
- 1 tablespoon sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold
- 1 egg, beaten (for egg wash)
Instructions
- Activate the Yeast: In a small bowl, mix the yeast, warm milk, and sugar. Let it sit for 5 minutes until foamy.
- Make the Dough: In a large bowl, combine flour and salt. Add the yeast mixture and stir until a soft dough forms. Knead lightly for 2–3 minutes until smooth. Cover and let it rest for 30 minutes.
- Prepare the Butter: While the dough rests, flatten the cold butter between two sheets of parchment paper into a 6×6-inch square. Keep it chilled.
- Roll and Fold: Roll the dough into a 10×10-inch square. Place the butter square in the center, fold the dough edges over it like an envelope, and seal. Roll it out to a 10×15-inch rectangle, then fold it in thirds like a letter. Chill for 30 minutes.
- Repeat the Folds: Roll the dough out again to 10×15 inches, fold in thirds, and chill for another 30 minutes. Repeat this step one more time (3 folds total).
- Shape the Gipfeli: Roll the dough into a 12×18-inch rectangle. Cut it into 12 triangles (about 4 inches wide at the base). Roll each triangle from the wide end to the tip to form a crescent shape.
- Proof the Dough: Place the crescents on a baking sheet lined with parchment paper. Cover loosely and let them rise in a warm spot for 1 hour until puffy.
- Bake: Preheat your oven to 400°F. Brush the crescents with beaten egg. Bake for 15–20 minutes until golden brown. Cool slightly before serving.
Notes
- Keep the butter cold to ensure flaky layers—chill the dough if it gets too soft.
- For a sweeter twist, sprinkle sugar inside before rolling.
- Store leftovers in an airtight container for 2 days or freeze for up to a month. Reheat in a 350°F oven for 5 minutes.
- If the dough sticks, lightly flour your work surface.