GIPFELI

Sofia Brown

Let’s talk about Gipfeli! But not just any Gipfeli, the kind that’s so perfectly flaky and buttery that your friends will be begging for the recipe.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings 4

Calories 406 kcal

Notes

Ingredients :

All-Purpose Flour – 500g (Can substitute with bread flour for a chewy texture)
Unsalted Butter – 300g (High-quality, chilled, 82% fat content is best)
Active Dry Yeast – 7g
Granulated Sugar – 50g
Salt – 10g
Whole Milk or Water – 250-280ml (Slightly warm, about 25-30°C)
Egg (for egg wash) – 1 (Lightly beaten, optional for brushing before baking)

Instructions :

Now that we’ve covered the history and gathered our ingredients, it’s time to start baking! Making layered pastries requires patience, but the process is straightforward. The key to achieving bakery-quality Gipfeli is attention to detail, so take your time and enjoy the process.

Preparing the Dough – A Little Patience Goes a Long Way

To start, combine the flour, sugar, and salt in a large bowl. In a separate small bowl, dissolve the yeast in slightly warm milk or water, around 25-30°C. Add a teaspoon of sugar and let it sit for about 5-10 minutes until it becomes foamy, this indicates that the yeast is active and ready to work. Pour the yeast mixture into the dry ingredients and mix everything well.

Next, knead the dough on a lightly floured surface for about 8-10 minutes, until it becomes smooth and elastic. If the dough feels too sticky, sprinkle in a bit more flour; if it’s too dry, add small amounts of milk until the consistency is just right. Once the dough is well-kneaded, transfer it to a lightly greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 to 1 and a half hour, or until it has doubled in size. This resting period is essential, as it allows the yeast to create air pockets, giving the Gipfeli its light and airy texture.

Laminating the Dough - Achieving Those Buttery Layers

Once the dough has risen, gently press it down to release some of the air and roll it out into a rectangle about 1cm thick. Take the chilled butter and place it in the center of the dough, shaping it into a square. Fold the edges of the dough over the butter, completely enclosing it like an envelope.

Carefully roll out the dough again into a larger rectangle, then fold it into three layers, similar to folding a letter. Wrap the dough in plastic wrap and let in the refrigerator for at least 30 minutes. This chilling period helps solidify the butter, making it easier to create distinct layers. Repeat the rolling, folding, and chilling process one more time. This technique, known as lamination, is what gives Gipfeli its signature flaky texture, as each fold creates thin, buttery layers that puff up beautifully when baked.

"Baking is both a science and an art. Finding the right balance between precision and intuition is what makes a great baker."

Sharing the Gipfeli - The art of the roll

After the dough has chilled and is fully laminated, it’s time to shape the Gipfeli. Roll the dough out one last time to about 3mm thick. Using a pizza cutter or a sharp knife, slice the dough into long triangles. At the base of each triangle, make a small cut, this little trick helps the pastry roll into its classic crescent shape more easily.

Gently roll each triangle from the base to the tip, ensuring it is tight enough to hold its shape but not so tight that it compresses the delicate layers. Arrange the rolled Gipfeli on a baking sheet lined with parchment paper, leaving enough space between each one to allow for rising.

Proofing and Baking – The Final Touch

Before baking, allow the shaped Gipfeli to proof for another 30-45 minutes in a warm place. During this time, they will rise slightly, which helps ensure a light, fluffy texture inside. While they are proofing, preheat your oven to 200°C (390°F).

For a beautifully golden crust, brush each Gipfeli with a lightly beaten egg before placing them in the oven. Bake for approximately 15-20 minutes, or until they turn a deep golden brown, with crisp, delicate layers visible on the surface. As they bake, you’ll notice the butter working its magic, creating steam that lifts and separates the layers. The irresistible aroma of freshly baked Gipfeli will fill your kitchen, making the wait even more exciting.

Once out of the oven, let them cool slightly before serving. Enjoy your homemade Gipfeli warm with a cup of coffee or tea, and savor every buttery, flaky bite!