Authentic Swiss Gipfeli (Crescent Rolls)
Gipfeli is the Swiss take on the classic croissant, featuring a slightly denser, buttery texture with a mild sweetness. These crescent-shaped pastries are a staple in Swiss breakfasts and pair beautifully with coffee, jam, or honey. Follow this easy step-by-step guide to make fresh, homemade Gipfeli that will transport you straight to a Swiss bakery!
Equipment
- ✔️ Mixing Bowls – For combining dry and wet ingredients.
- ✔️ Measuring Cups and Spoons – To ensure accurate ingredient proportions.
- ✔️ Whisk or Spoon – For mixing and activating the yeast.
- ✔️ Stand Mixer with Dough Hook (Optional) – Speeds up kneading and ensures a smooth dough.
- ✔️ Rolling Pin – For rolling out the dough evenly.
- ✔️ Pastry Cutter or Sharp Knife – To cut dough into triangles.
- ✔️ Baking Sheet – To bake the Gipfeli or Mandelgipfel.
- ✔️ Parchment Paper or Silicone Baking Mat – Prevents sticking and ensures even baking.
- ✔️ Pastry Brush – For applying the egg wash to achieve a golden crust.
- ✔️ Cooling Rack – Allows Gipfeli to cool evenly after baking.
Ingredients
- For the Dough:
- 3 ½ cups 450g all-purpose flour
- ¼ cup 50g sugar
- 1 teaspoon salt
- 2 ¼ teaspoons 1 packet active dry yeast
- ½ cup 120ml warm milk
- ½ cup 115g unsalted butter, softened
- 1 egg beaten
- For the Egg Wash:
- 1 egg yolk
- 1 tablespoon milk
Instructions
- In a large mixing bowl, combine the flour, sugar, and salt.
- In a separate cup, dissolve the yeast in warm milk and let it sit for 5 minutes until foamy.
- Add the yeast mixture, softened butter, and beaten egg to the dry ingredients.
- Mix and knead for about 8-10 minutes until the dough becomes smooth and elastic.
- Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Once the dough has risen, punch it down and roll it out into a large rectangle on a floured surface.
- Fold the dough into thirds, then roll it out again. Repeat this process twice.
- Using a sharp knife or a pizza cutter, cut the dough into long triangular pieces.
- Starting at the wide end of each triangle, roll the dough tightly towards the tip to form a crescent shape.
- Place the shaped Gipfeli on a baking sheet lined with parchment paper.
- Preheat your oven to 375°F (190°C).
- Mix the egg yolk with 1 tablespoon of milk and brush the Gipfeli with the egg wash for a golden crust.
- Bake for 18-20 minutes until golden brown.
- Let cool for a few minutes before serving.
Notes
For a sweeter version, fill Gipfeli with chocolate, jam, or almond paste before rolling.
To make savory Gipfeli, add cheese, ham, or herbs to the filling.
Best served fresh, but leftovers can be stored in an airtight container and reheated in an oven at 350°F (175°C) for 5 minutes.
Mandelgipfel (Almond Gipfeli) Recipe
Recipe Title:
Mandelgipfel – Almond-Filled Swiss Gipfeli
To make savory Gipfeli, add cheese, ham, or herbs to the filling.
Best served fresh, but leftovers can be stored in an airtight container and reheated in an oven at 350°F (175°C) for 5 minutes.
Mandelgipfel (Almond Gipfeli) Recipe
Recipe Title:
Mandelgipfel – Almond-Filled Swiss Gipfeli