Gipfeli, often referred to as the Swiss cousin of the French croissant, is a beloved breakfast pastry found in nearly every Swiss bakery. Unlike the classic croissant, gipfeli is slightly denser and less buttery but still irresistibly flaky and soft inside. It has become a staple in Swiss households, often enjoyed with jam, butter, or cheese and a warm cup of coffee.
What makes gipfeli special is its cultural connection to leisurely Swiss breakfasts and its adaptability—you’ll find both sweet and savory variations across Switzerland.
Ingredients
Basic Dough
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500g all-purpose flour
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1 tsp salt
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1 tbsp sugar
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1 packet (7g) dry yeast
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250ml lukewarm milk
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1 egg
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50g unsalted butter (melted)
Butter Layer
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200g cold unsalted butter (for laminating)
Egg Wash
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1 egg yolk
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1 tbsp milk
Substitutions:
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Vegan: Use plant-based butter and almond or oat milk. Replace egg with plant-based milk for brushing.
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Gluten-Free: Substitute with gluten-free flour blend and add 1 tsp xanthan gum.
Step-by-Step Cooking Instructions
1. Prepare the Dough
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In a large bowl, mix flour, salt, and sugar.
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In a separate bowl, combine milk and yeast; let sit for 5 minutes until foamy.
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Add egg and melted butter to the yeast mixture.
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Gradually mix wet ingredients into dry to form a soft dough.
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Knead for 10 minutes until smooth. Cover and let rise for 1–1.5 hours or until doubled in size.
2. Prepare the Butter Block
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Place the cold butter between two sheets of parchment paper.
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Pound and roll it into a 20x20cm square. Chill until ready to use.
3. Laminate the Dough
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Roll the dough into a 40x40cm square.
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Place the butter block in the center and fold dough over it like an envelope.
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Roll out and fold into thirds (like a letter).
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Wrap and chill for 30 minutes. Repeat rolling and folding twice more, chilling between each turn.
4. Shape the Gipfeli
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Roll the dough into a 30x50cm rectangle.
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Cut into triangles and roll from the wide end to form crescent shapes.
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Place on a baking tray lined with parchment.
5. Proof and Bake
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Let the shaped gipfeli rise for 30–45 minutes.
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Preheat oven to 200°C (390°F).
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Brush with egg wash.
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Bake for 15–18 minutes until golden brown and puffed.
Pro Tips and Cooking Techniques
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Use cold butter during lamination to prevent melting into the dough.
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Chill the dough properly between folds for crisp layers.
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A pastry scraper helps keep edges neat during shaping.
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For extra flakiness, give the dough one extra fold, but don’t overdo it.
Variations and Customizations
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Cheese-Filled Gipfeli: Add Swiss cheese before rolling.
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Nutella or Jam-Filled: Spread a thin layer before shaping.
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Savory Twist: Add ham or spinach-feta for a lunch option.
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Whole Wheat: Swap half the flour for whole wheat.
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Low-Carb: Use almond flour dough alternatives, though texture differs.
Serving Suggestions
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Serve warm with butter and raspberry jam.
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Dust with powdered sugar for a sweet finish.
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Pair with cappuccino or hot chocolate.
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As a brunch addition, serve alongside fruits, cheese, and eggs.
Nutritional Information (Per Gipfeli – Approximate)
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Calories: 270 kcal
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Protein: 6g
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Carbohydrates: 28g
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Fat: 15g
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Fiber: 1g
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Sugar: 3g
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Sodium: 180mg
Frequently Asked Questions (FAQs)
Q: Can I make the dough ahead of time?
A: Yes, you can refrigerate it overnight after the first rise.
Q: Can I freeze gipfeli?
A: Absolutely! Freeze shaped, unbaked gipfeli. Bake from frozen, adding a few minutes.
Q: My dough isn’t rising. What went wrong?
A: Ensure the yeast is active and the milk isn’t too hot (above 45°C can kill yeast).
Q: How do I reheat leftover gipfeli?
A: Heat in the oven at 160°C (320°F) for 5–7 minutes to restore flakiness.
Closing Thoughts
Gipfeli may look fancy, but with a little practice, anyone can bring this Swiss favorite into their kitchen. Whether you’re preparing a relaxed brunch or just want to treat yourself, this flaky, buttery pastry is worth every step.
