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A plate of freshly baked Swiss Gipfeli with a golden, flaky crust, served with jam and coffee, as a hand reaches for one.

Authentic Swiss Gipfeli

TOMMY
Make this authentic Gipfeli recipe at home! These Swiss pastries are flaky, buttery, and easy to bake. Perfect for breakfast or brunch!
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 40 minutes
Course Breakfast
Cuisine Swiss
Calories 230 kcal

Equipment

  • Mixing Bowls – For preparing the dough.
  • Measuring Cups & Spoons – To ensure accurate ingredient measurements.
  • Wooden Spoon or Silicone Spatula – For mixing and kneading.
  • Rolling Pin – To roll out the dough evenly.
  • Sharp Knife or Pizza Cutter – For cutting the dough into triangles.
  • Baking Sheet – To place the Gipfeli for baking.
  • Parchment Paper or Silicone Baking Mat – Prevents sticking and ensures even baking.
  • Kitchen Towel or Plastic Wrap – To cover the dough while proofing.
  • Pastry Brush – For applying the egg wash before baking.
  • Oven – Preheated to the correct temperature for perfect baking.

Ingredients
  

  • 4 cups all-purpose flour
  • ¼ cup sugar
  • 2 tsp salt
  • 2 ¼ tsp dry yeast
  • 1 cup warm milk
  • ¼ cup butter, softened
  • 1 egg (optional for a richer dough)

Instructions
 

  • Activate the Yeast: In a small bowl, mix warm milk with sugar. Sprinkle dry yeast on top and let it sit for 5–10 minutes until foamy.
  • Prepare the Dough: In a large bowl, mix flour and salt. Add the yeast mixture, softened butter, and egg (if using).
  • Knead the Dough: Knead for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour, or until doubled in size.
  • Roll and Shape: Roll out the dough into a thin rectangle and cut it into triangles. Roll each triangle from the base to the tip to form a crescent shape.
  • Second Rise: Place the shaped Gipfeli on a parchment-lined baking sheet. Cover and let rise for 30–45 minutes.
  • Egg Wash & Bake: Preheat the oven to 375°F (190°C). Brush the Gipfeli with the egg wash and bake for 15–20 minutes until golden brown.
  • Cool & Enjoy: Let cool slightly before serving. Enjoy your fresh Swiss Gipfeli with coffee or jam! ☕🥐

Notes

  • Storage: Keep in an airtight container for up to 2 days at room temperature.
  • Freezing: Freeze unbaked Gipfeli after shaping. When ready, thaw, proof, and bake.
  • Reheating: Warm in the oven at 350°F (175°C) for 5 minutes.
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