gipfeli recipe
Discover the perfect gipfeli recipe for buttery, flaky Swiss pastries. Easy to make and ideal for breakfast or brunch. Try it today!
Ingredients
Ingredients for Gipfeli
- Before you begin it’s essential to have everything you need for this gipfeli recipe. The ingredients are simple, but each one plays an important role in creating those beautiful, flaky, buttery layers. Here’s what you’ll need:
500g all-purpose flour: This is the foundation of your dough, giving it structure and a soft bite.
7g dry yeast: Yeast is crucial for helping your dough rise, giving the gipfeli its light and airy texture.
1/4 cup sugar: A touch of sweetness that balances out the richness of the butter and creates a golden color when baked.
1 tsp salt: Salt brings out the natural flavors in the dough, giving it that perfect balance.
200g unsalted butter, cold and cubed: Cold butter is key to achieving those classic flaky layers. The butter creates pockets of air that make the gipfeli light and buttery.
1 cup warm milk: Warm milk activates the yeast and helps bring the dough together, making it soft and smooth.
1 egg (for egg wash): An egg wash brushed over the pastries before baking creates a golden, glossy finish that adds visual appeal and richness.
1 tbsp olive oil (optional): If you prefer a slightly softer dough, add a tablespoon of olive oil to enhance its texture.
Instructions
Method: How to Make Gipfeli
- Now that you have all your ingredients ready, it’s time to transform them into the perfect batch of flaky gipfeli. Follow these simple, step-by-step instructions, and you’ll be enjoying these warm, buttery pastries in no time!
Prepare the Dough
- In a large mixing bowl, combine flour, dry yeast, sugar, and salt. Mix these dry ingredients well to ensure the yeast is evenly distributed.
- Gradually add the warm milk and stir to form a dough. If you’re using olive oil, add it at this point for a softer, more pliable dough.
- Knead the dough on a lightly floured surface for about 8-10 minutes until it’s smooth and elastic. You want the dough to feel soft but not sticky.
Let It Rise
- Place the dough in a lightly greased bowl and cover it with a damp cloth. Let it rest in a warm place for about 1-2 hours, or until it doubles in size. This is where the yeast works its magic, giving your dough the perfect rise.
Roll and Fold
- Once the dough has risen, punch it down gently to release any air. Roll it out into a large rectangle, about 1/4 inch thick.
- Cut the cold butter into cubes and place it evenly across the dough. Fold the dough into thirds, like folding a letter. This creates layers of butter in between the dough for that signature flakiness.
- Roll the dough out again, then fold it one more time. Repeat this process 2-3 times, chilling the dough in between if needed, to ensure those perfect layers.
Shape the Gipfeli
- Roll the dough out one last time, about 1/4 inch thick. Cut the dough into triangles, making sure the base of each triangle is wide enough to roll them up tightly.
- Start rolling from the wider edge, creating that classic crescent shape. Place the shaped gipfeli on a baking sheet lined with parchment paper, ensuring there’s space between each one.
Second Rise
- Let the shaped gipfeli rest for 30 minutes to 1 hour. They’ll puff up slightly during this time, getting ready to bake.
Bake the Gipfeli
- Preheat your oven to 375°F (190°C). Brush each pastry with the beaten egg to give them a beautiful golden finish.
- Bake for 18-20 minutes, or until the gipfeli are golden brown and flaky. Your kitchen will be filled with the irresistible aroma of fresh Swiss pastries.
Cool and Serve
- Once baked, allow the gipfeli to cool for a few minutes. They’re best enjoyed slightly warm, but they’re also delightful at room temperature.
Notes
Nutrition Information (Per Serving):
- Calories: 250 kcal
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 4g
- Protein: 4g
- Cholesterol: 40mg
- Sodium: 150mg
- Potassium: 100mg
- Iron: 2% of daily value