Gipfeli Recipe: Buttery Swiss Croissants Easier Than You Think
Make 12 golden, buttery Swiss Gipfeli at home with this easy step-by-step recipe. Less tricky than French croissants, crispy outside, soft inside. Ready in under 2 hours!
Ingredients
- 4 cups all-purpose flour (500g)
- ¼ cup granulated sugar (50g)
- 2 tsp instant yeast (7g)
- 1½ tsp salt (9g)
- 1¼ cups whole milk (300ml)
- ¼ cup water (60ml)
- 3 tbsp unsalted butter (42g), melted
- 2 large eggs one (for wash)
- 1 cup cold unsalted butter (250g)
- 2 tbsp milk (for wash)
Instructions
Make the Dough
- In a large mixing bowl, combine flour, sugar, instant yeast, and salt. In a separate bowl, mix lukewarm milk, water, melted butter, and egg. Pour wet ingredients into dry ingredients and knead for 8-10 minutes until smooth and elastic.
First Rise
- Shape dough into a ball and place in a lightly greased bowl. Cover and let rise for 1 hour until doubled in size.
Prepare Butter Block
- Cut cold butter into small pieces and roll between parchment paper into a 7x10-inch rectangle. Keep cold and pliable.
Laminate the Dough
- Roll dough into 10x20-inch rectangle. Place butter block on bottom two-thirds. Fold into thirds like a letter. Rotate, roll, and fold again. Refrigerate 30 minutes. Repeat for 4 total turns.
Shape Gipfeli
- Roll dough to 12x24 inches. Cut into 12 triangles. Roll each from wide end to point. Place on baking sheet and curve ends inward.
Final Rise and Bake
- Let rise 1-2 hours until puffy. Brush with egg wash. Bake at 400°F for 18-22 minutes until golden brown.