Gipfeli, often called Swiss croissants, are a beloved breakfast pastry in Switzerland. Imagine a light, airy croissant with a slightly denser, chewier texture—that’s a gipfeli! Originally from Vienna, Austria, these crescent-shaped rolls made their way to Switzerland and quickly became a national favorite. This gipfeli recipe guides you through making these delicious pastries at home, offering an authentic taste without being overly complicated. Get ready to impress your family and friends with freshly baked, golden-brown gipfeli!
Why this Gipfeli Recipe is Special
This gipfeli recipe simplifies the traditional process, making it achievable for home bakers of all skill levels. If you’ve ever wondered if making croissants from scratch is worth it, this recipe will convince you! It uses readily available ingredients and emphasizes clear, easy-to-follow instructions. You’ll learn the techniques for creating perfectly layered, flaky gipfeli without needing fancy equipment or years of baking experience. My grandma’s secret touch? A pinch of cardamom in the dough, adding a warm, subtle spice that makes these gipfeli truly special.
Ingredients
This gipfeli recipe has two main component parts: the dough and the butter block. High-quality ingredients are key for the best flavor and texture, so let’s gather everything we need. For measuring, a good understanding of teaspoon measurements is always helpful.
For the Dough
- 1 cup (240ml) lukewarm milk (around 105-115°F): Lukewarm milk activates the yeast.
- 2 ¼ tsp (1 packet/7g) active dry yeast: The leavening agent for a light and airy dough.
- ¼ cup (50g) granulated sugar: Adds a touch of sweetness and feeds the yeast.
- 1 large egg: Contributes to richness and structure.
- 4 cups (500g) all-purpose flour, plus extra for dusting: Provides the structure of the gipfeli.
- 1 tsp salt: Enhances the flavors.
- ½ tsp ground cardamom (optional, but recommended!): My grandma’s secret touch, adds a warm, aromatic flavor.
For the Butter Block
- 1 cup (2 sticks/227g) unsalted butter, very cold: Creates the flaky layers. Cold butter is essential for proper lamination.
- ¼ cup (30g) all-purpose flour: Helps stabilize the butter block.
Making the Gipfeli Dough
Now, let’s start making the dough. This is where the magic begins!
Mixing the Dough
In a large bowl or the bowl of your stand mixer, combine the lukewarm milk, yeast, and sugar. Let it sit for about 5-10 minutes until the yeast is foamy. This shows the yeast is alive and ready to work! Whisk in the egg. In a separate bowl, whisk together the flour, salt, and cardamom (if using). Add the dry ingredients to the wet ingredients and mix until a shaggy dough forms.
Kneading the Dough
If using a stand mixer, knead with the dough hook on medium speed for 5-7 minutes until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough should be soft, slightly tacky, but not sticky. Add a little more flour if needed, but be careful not to add too much. A well-kneaded dough is essential for light and airy gipfeli. For more bread baking tips, you might find this article on baking with kefir interesting.
First Rise
Lightly grease a large bowl. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place (around 75-80°F) for 1-1.5 hours, or until doubled in size. You can also let it rise in the refrigerator overnight for a slower, more flavorful rise. Just punch it down and let it come to room temperature before proceeding to the next step.
Laminating the Dough
Lamination is the key to creating those beautiful, flaky layers in gipfeli. It involves folding butter into the dough multiple times, creating thin layers of butter separated by dough. When baked, the butter melts, creating steam, which separates the dough layers, resulting in a light, airy texture. This is similar to how puff pastry gets its flaky layers. Learn more about the science of lamination on this external site: Puff Pastry Calories and Nutrition Facts.
Preparing the Butter Block
Place the very cold butter and flour between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a 12×8 inch rectangle. If the butter softens too much, place it in the refrigerator for 10-15 minutes to firm up before continuing. Keep the butter block cold! This is crucial for successful lamination.
Incorporating the Butter
On a lightly floured surface, roll the dough into a 16×10 inch rectangle. Place the cold butter block in the center of the dough, leaving a 2-inch border on all sides. Fold the dough over the butter, completely enclosing it. Pinch the edges to seal. Gently roll the dough into a 24×12 inch rectangle. Be careful not to press too hard and squeeze the butter out.
The Folds
It looks like you’re explaining the folding process for laminated dough! If this is for your blog, you might want to tweak the last sentence since cornbread isn’t a yeasted dough. You could instead link to a brioche or croissant recipe if you have one. However, if you still want to reference cornbread, you can check out your Naturally Southern Cornbread Recipe.
Shaping and Baking the Gipfeli
After chilling, it’s time to shape and bake our gipfeli! This is the fun part where you see them transform into beautiful crescent rolls.
Cutting and Shaping
On a lightly floured surface, roll the chilled dough into a large rectangle, about 20×16 inches and about ¼ inch thick. Trim the edges to create a neat rectangle. Cut the rectangle in half lengthwise, then cut each half into triangles. Starting from the base of each triangle, gently roll it up towards the tip. Curve the ends slightly to form the classic crescent shape.
Proofing
Place the shaped gipfeli on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap and let them proof (rise again) in a warm place (around 75-80°F) for 1.5-2 hours, or until almost doubled in size. They should look puffy and light. This final proof is crucial for airy gipfeli. Wondering what the secret to a good croissant is? It’s all about the proofing and the lamination!
Baking
Preheat the oven to 400°F (200°C). Brush the gipfeli with an egg wash (1 egg beaten with 1 tablespoon of water) for a beautiful golden-brown crust. Bake for 15-20 minutes, or until deeply golden. If they brown too quickly, reduce the oven temperature slightly. Let them cool slightly on the baking sheet before transferring to a wire rack to cool completely. Enjoy the warm, flaky goodness! For more information on yeast and baking, see this helpful resource: 7 Benefits of Nutritional Yeast.
FAQ
What is the secret to a good croissant?
The secret to a good gipfeli, just like a croissant, is the lamination process. Creating those distinct layers of butter and dough is what gives you that wonderful flaky, airy texture. Don’t rush the folding and chilling steps! Using good quality butter also makes a big difference in flavor.
What is a common mistake in croissants?
One common mistake is not keeping the dough and butter cold enough. If the butter gets too soft, it mixes into the dough instead of forming separate layers, leading to a denser gipfeli. Another mistake is not allowing enough time for proofing. You can also find out more about common croissant mistakes here.
What are the ingredients in a croissant?
Gipfeli and croissants share similar ingredients: flour, yeast, milk, butter, sugar, and salt. Some recipes also include an egg. The quality of the butter you use significantly impacts the taste and how flaky the pastry becomes. For a full list, check out this article about croissant ingredients.
Is it worth it to make croissants from scratch?
Making gipfeli from scratch does take time and effort, but the amazing taste and smell of freshly baked pastries make it totally worthwhile. Nothing beats the satisfaction of creating these delicious treats yourself! They’re so much better than anything you can buy at the store.
Serving and Storing
Freshly baked gipfeli are best enjoyed warm. They’re delicious on their own or with a simple spread of butter, jam, or even a slice of Swiss cheese. My kids love them with Nutella! For a special treat, serve them alongside a cappuccino or hot chocolate.
To store leftover gipfeli, keep them in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage. For freezing unbaked gipfeli, shape them and place them on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer bag. When ready to bake, thaw overnight in the refrigerator and then bake as directed, adding a few minutes to the baking time. Enjoy!
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