Discover the ultimate Gipfeli recipes! Learn how to make buttery, flaky croissants with easy-to-follow steps and tips. Perfect for breakfast, brunch, or a tasty snack!
1. Simple Gipfeli Recipe
Here’s a simple and delicious Gipfeli Recipe that you can try at home:
Ingredients:
- 4 cups (500 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons (7 grams) active dry yeast
- 1 cup (240 milliliters) warm milk (about 110°F or 43°C)
- 1/2 cup (115 grams) unsalted butter, softened
- 1 large egg (for egg wash)
Instructions:
- Activate the Yeast:
- In a small bowl, combine the warm milk and yeast. Let it sit for about 5-10 minutes until frothy.
- Mix the Dough:
- In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and pour in the yeast mixture along with the softened butter.
- Mix until a soft dough forms. If using a stand mixer, knead with the dough hook for about 5 minutes until smooth.
- Knead the Dough:
- Transfer the dough to a floured surface and knead by hand for about 5-7 minutes until elastic and smooth.
- Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Shape the Gipfeli:
- Once risen, punch down the dough and roll it out on a floured surface into a large circle (about 12 inches in diameter).
- Cut the circle into 8 equal wedges (like slicing a pizza).
- Starting from the wide end of each wedge, roll it up towards the tip to form a crescent shape.
- Second Rise:
- Place the shaped gipfeli on a baking sheet lined with parchment paper. Cover lightly with plastic wrap and let them rise for another 30 minutes.
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Egg Wash:
- Beat the egg and brush it over the tops of the gipfeli to give it a golden color when baked.
- Bake:
- Bake in the preheated oven for about 15-20 minutes or until golden brown.
- Serve:
- Allow to cool slightly before serving. Enjoy your gipfeli warm with butter, jam, or your favorite spread!
Tips:
- For added flavor, consider incorporating herbs or cheese into the dough.
- These gipfeli can also be filled with chocolate or nuts before rolling for a sweet variation.
This simple recipe yields deliciously flaky and buttery gipfeli that are perfect for breakfast or as a snack! Enjoy!
2. Gipfeli (Swiss Crescent-Shaped Pastries)
Here’s a detailed recipe for Gipfeli (Swiss Crescent-Shaped Pastries) based on the provided search results:
Ingredients:
- 2 1/4 teaspoons (7 grams) active dry yeast
- 1 1/3 cups (315 milliliters) lukewarm milk (105-115°F or 40-46°C)
- 4 cups (500 grams) all-purpose flour
- 3 tablespoons (38 grams) granulated sugar
- 1 1/2 teaspoons salt
- 1 large egg (for the dough)
For Lamination:
- 1 cup (226 grams) unsalted butter, chilled
For Egg Wash:
- 1 egg yolk
- 1 tablespoon (15 milliliters) milk
Instructions:
- Activate the Yeast:
- In a small bowl, combine the lukewarm milk and yeast. Let it sit for about 10 minutes until frothy.
- Mix the Dough:
- In a large mixing bowl, combine flour, sugar, and salt. Make a well in the center and pour in the yeast mixture along with the egg. Mix until a soft dough forms.
- Knead the Dough:
- Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Place it in a greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
- Prepare the Butter:
- While the dough is rising, cut the chilled butter into slices and arrange them in a square on parchment paper. Use a rolling pin to flatten it into a square about 1/2 inch thick. Chill in the refrigerator for about 10 minutes.
- Lamination Process:
- Once the dough has risen, punch it down and roll it out into a rectangle about 1/2 inch thick.
- Place the butter square in the center of the dough and fold the edges over to completely enclose the butter.
- Roll out again into a rectangle and fold into thirds like a letter (first fold). Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Repeat this rolling and folding process two more times for optimal flakiness.
- Shape the Gipfeli:
- After completing all folds, roll out the dough into a large rectangle again. Cut into triangles with bases about 4 inches wide.
- Starting from the wide end of each triangle, roll it up towards the tip to form crescents. Slightly curve the ends inward.
- Final Rise:
- Place shaped gipfeli on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another hour until puffy.
- Preheat Oven:
- Preheat your oven to 400°F (200°C).
- Egg Wash:
- Mix egg yolk with milk and brush over each gipfeli for a golden finish.
- Bake:
- Bake for about 5 minutes at this temperature, then reduce heat to 375°F (190°C) and continue baking for another 10-12 minutes until golden brown.
- Serve:
- Allow to cool slightly before serving warm with butter and jam or your favorite spread.
Tips:
- Ensure that all ingredients are at room temperature before starting.
- The key to flaky gipfeli is keeping the butter cold during lamination.
- Experiment with different fillings like chocolate or nuts if desired!
These Gipfeli are perfect for breakfast or as a delightful snack! Enjoy your homemade Swiss pastries!
3. Buttery Gipfeli Recipe
Here’s a detailed recipe for Gipfeli (Swiss Crescent-Shaped Pastries), incorporating the best practices and techniques from the search results:
Ingredients:
- 2 1/4 teaspoons (7 grams) active dry yeast
- 1 1/3 cups (315 milliliters) lukewarm milk (105-115°F or 40-46°C)
- 4 cups (500 grams) all-purpose flour
- 3 tablespoons (38 grams) granulated sugar
- 1 1/2 teaspoons salt
- 1 large egg (for the dough)
For Lamination:
- 1 cup (226 grams) unsalted butter, chilled
For Egg Wash:
- 1 egg yolk
- 1 tablespoon (15 milliliters) milk
Instructions:
- Activate the Yeast:
- In a small bowl, combine the lukewarm milk and yeast. Let it sit for about 10 minutes until frothy, indicating that the yeast is active.
- Mix the Dough:
- In a large mixing bowl, combine flour, sugar, and salt. Make a well in the center and pour in the yeast mixture along with the egg. Mix until a soft dough forms.
- Knead the Dough:
- Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Place it in a greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
- Prepare the Butter:
- While the dough is rising, cut the chilled butter into slices and arrange them in a square on parchment paper. Use a rolling pin to flatten it into a square about 1/2 inch thick. Chill in the refrigerator for about 10 minutes.
- Lamination Process:
- Once the dough has risen, punch it down and roll it out into a rectangle about 1/2 inch thick.
- Place the butter square in the center of the dough and fold the edges over to completely enclose the butter.
- Roll it out again into a long rectangle, then fold it into thirds (like a letter). Rotate 90 degrees, roll it out again, and fold. Repeat this process 3-4 times, chilling the dough for 20-30 minutes between each roll.
- Shape the Gipfeli:
- After completing all folds, roll out the dough into a large rectangle again. Cut into triangles with bases about 4 inches wide.
- Starting from the wide end of each triangle, roll it up towards the tip to form crescents. Slightly curve the ends inward.
- Final Rise:
- Place shaped gipfeli on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another hour until puffy.
- Preheat Oven:
- Preheat your oven to 400°F (200°C).
- Egg Wash:
- Mix egg yolk with milk and brush over each gipfeli for a golden finish.
- Bake:
- Bake for about 5 minutes at this temperature, then reduce heat to 375°F (190°C) and continue baking for another 10-12 minutes until golden brown.
- Serve:
- Allow to cool slightly before serving warm with butter and jam or your favorite spread.
Tips:
- Ensure that all ingredients are at room temperature before starting.
- The key to flaky gipfeli is keeping the butter cold during lamination.
- Experiment with different fillings like chocolate or nuts if desired!
These Gipfeli are perfect for breakfast or as a delightful snack! Enjoy your homemade Swiss pastries!
4. Schoggi-Gipfeli (Chocolate Gipfeli)
Here’s a detailed recipe for Schoggi-Gipfeli (Chocolate Gipfeli), a delightful Swiss pastry filled with chocolate:
Ingredients:
- 500 grams all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons (7 grams) active dry yeast
- 1 cup (240 milliliters) lukewarm milk (about 110°F or 43°C)
- 1/2 cup (115 grams) unsalted butter, softened
- 200 grams of chocolate (dark or milk, chopped or chocolate sticks)
- 1 egg yolk (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions:
- Activate the Yeast:
- In a small bowl, combine the lukewarm milk and yeast. Let it sit for about 5-10 minutes until frothy.
- Mix the Dough:
- In a large mixing bowl, combine flour, sugar, and salt. Make a well in the center and pour in the yeast mixture along with the softened butter.
- Mix until a soft dough forms.
- Knead the Dough:
- Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
- Place it in a greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
- Prepare the Chocolate:
- If using chocolate bars, chop them into small pieces or use chocolate sticks.
- Shape the Gipfeli:
- Once the dough has risen, punch it down and roll it out on a floured surface into a large circle (about 12 inches in diameter).
- Cut the circle into 8 equal wedges (like slicing a pizza).
- Place a piece of chocolate at the wide end of each wedge and roll it up towards the tip to form crescents.
- Final Rise:
- Place shaped gipfeli on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30 minutes.
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Egg Wash:
- In a small bowl, mix the egg yolk with milk and brush over each gipfeli for a golden finish.
- Bake:
- Bake in the preheated oven for about 15-20 minutes or until golden brown.
- Serve:
- Allow to cool slightly before serving. Enjoy your Schoggi-Gipfeli warm or at room temperature!
Tips:
- For an extra touch, you can dip the ends of the baked gipfeli in melted chocolate and let them cool on a wire rack.
- You can also sprinkle powdered sugar over them before serving for added sweetness.
These Schoggi-Gipfeli are perfect for breakfast or as a delightful snack! Enjoy your delicious Swiss pastries!
5. Nussgipfel (Nut-Filled Gipfeli)
Here’s a detailed recipe for Nussgipfel (Nut-Filled Gipfeli), a delightful Swiss pastry filled with nuts:
Ingredients:
For the Sweet Yeast Dough:
- 250 g all-purpose flour
- 1/3 teaspoon salt
- 2-3 tablespoons sugar
- 21 g fresh yeast (or 7 g active dry yeast)
- 0.5 – 1 dl milk (lukewarm)
- 50 g melted butter (cooled)
- 1 egg (for the dough)
For the Filling:
- 180 g roasted ground hazelnuts
- 50 g cookie crumbs (e.g., Petit Beurre, finely crushed)
- 1 dl water
- 100 g sugar
- Zest and juice of 1/2 lemon
- A pinch of cinnamon (optional)
For the Glaze:
- 5 tablespoons powdered sugar
- 1 tablespoon water
- 1-2 drops lemon juice
Instructions:
- Prepare the Yeast Dough:
- In a mixing bowl, combine flour, salt, and sugar. Create a well in the center.
- Dissolve the yeast in a little lukewarm milk and pour it into the well along with the remaining milk, melted butter, and egg.
- Mix until a smooth dough forms. Knead for about 5-10 minutes until elastic.
- Cover the dough and let it rise at room temperature until doubled in size, about 1 hour.
- Make the Filling:
- In a saucepan, combine water and sugar. Bring to a boil until the sugar dissolves completely.
- Remove from heat and mix in the roasted ground hazelnuts, cookie crumbs, lemon zest, lemon juice, and cinnamon. Let it cool completely.
- Shape the Nussgipfel:
- Once the dough has risen, punch it down and roll it out on a lightly floured surface into a circle about 0.5 cm thick.
- Cut the circle into 6 equal wedges (like slicing a pizza).
- Spread the nut filling evenly over each wedge.
- Roll each wedge from the wide end towards the tip to form crescents.
- Final Rise:
- Place the shaped Nussgipfel on a baking sheet lined with parchment paper. Cover lightly with plastic wrap and let rise for another 30 minutes.
- Preheat Oven:
- Preheat your oven to 200°C (400°F).
- Bake:
- Bake in the preheated oven for about 20-25 minutes or until golden brown.
- Prepare the Glaze:
- While the Nussgipfel are baking, mix powdered sugar with water and lemon juice until smooth.
- Once baked, brush the warm Nussgipfel with the glaze.
- Serve:
- Allow to cool slightly before serving. Enjoy your Nussgipfel warm or at room temperature!
Tips:
- You can substitute hazelnuts with other nuts like almonds or walnuts if desired.
- The filling can be prepared in advance and stored in the refrigerator for up to a week.
- For an extra touch, sprinkle chopped nuts on top of the glaze before it sets.
These Nussgipfel are perfect for breakfast or as a delightful snack! Enjoy your delicious Swiss pastries!
