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Golden, flaky, and oh-so-buttery, the Gipfeli is Switzerland’s beloved breakfast pastry. If you’ve ever strolled past a Swiss bakery in the early morning, you’ve probably caught a whiff of these delicate crescent rolls baking to perfection. While they might resemble French croissants at first glance, Gipfeli have a unique texture and taste all their own — slightly less buttery, a bit denser, but equally delicious.
So, what is Gipfeli exactly? Think of it as Switzerland’s version of a croissant: crescent-shaped, slightly chewy, and incredibly versatile. They’re commonly enjoyed with jam and butter, or filled with cheese, ham, or even chocolate.
This Swiss Gipfeli recipe is surprisingly simple and approachable for home bakers. Whether you’re looking to recreate a nostalgic Swiss breakfast or try something new for your weekend brunch, this step-by-step recipe will walk you through everything from ingredients to pro tips.
Let’s dive into this flaky, golden adventure!
How to make Gipfeli
Ingredients
Here’s what you’ll need to make approximately 8 medium-sized Gipfeli:
- 3 ½ cups all-purpose flour – This forms the structure of the dough and gives it elasticity.
- 1 packet (2 ¼ teaspoons) active dry yeast – Helps the dough rise and gives the rolls a light texture.
- 1 tablespoon granulated sugar – Feeds the yeast and adds a slight sweetness.
- 1 teaspoon salt – Enhances the overall flavor and balances the sweetness.
- ¾ cup warm milk (around 110°F) – Activates the yeast and adds richness to the dough.
- ⅓ cup warm water – Keeps the dough hydrated and helps with gluten formation.
- 2 tablespoons unsalted butter (melted) – Adds moisture and a subtle buttery flavor.
- 1 large egg – Binds the dough and adds richness.
- ½ cup unsalted butter (cold, for lamination) – Creates those signature flaky layers when folded into the dough.
- 1 egg yolk + 1 tablespoon milk (for egg wash) – Gives the Gipfeli a glossy, golden-brown finish.
Substitution Tip: To make this dairy-free, use plant-based milk and vegan butter. You can also replace the egg wash with a mix of maple syrup and almond milk for a glossy crust.
Instructions for Gipfeli (Swiss Croissant Style)
Follow these detailed instructions to make your homemade Swiss Gipfeli a success:
1. Activate the Yeast
- In a small bowl, combine the warm water, warm milk, sugar, and yeast.
- Stir and let sit for about 5–10 minutes until it becomes frothy. This means the yeast is active and ready.
2. Make the Dough
- In a large mixing bowl, combine flour and salt.
- Add in the yeast mixture, melted butter, and egg.
- Mix until a dough starts to form. Knead for 8–10 minutes by hand or use a stand mixer with a dough hook on medium speed for 5–6 minutes.
- The dough should be smooth, elastic, and slightly tacky but not sticky.
Pro Tip: If the dough feels too dry, add 1 tablespoon of water at a time. Too wet? Add a tablespoon of flour.
3. First Rise
- Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for about 1–1.5 hours or until doubled in size.
4. Prepare Butter for Lamination
- While the dough rises, prepare the butter block by placing ½ cup of cold butter between two sheets of parchment paper.
- Use a rolling pin to flatten it into a 6×6 inch square. Chill it in the fridge until the dough is ready.
5. Laminate the Dough
- Once the dough has risen, punch it down and roll it out on a floured surface into a 12×12 inch square.
- Place the chilled butter block in the center of the dough.
- Fold the corners of the dough over the butter like an envelope, completely encasing it.
- Roll the dough into a 10×18 inch rectangle, being gentle not to break the butter layer.
- Fold the dough into thirds like a letter. This is your first fold. Wrap it in plastic and chill for 30 minutes.
- Repeat the rolling and folding two more times, chilling for 30 minutes between each turn.
Pro Tip: Keep everything cold to avoid the butter melting into the dough. This ensures flaky layers.
6. Shape the Gipfeli
- After the final fold and chill, roll the dough out into a 10×20 inch rectangle.
- Cut the dough into triangles (base about 4 inches wide, height about 6 inches).
- Starting from the wide end, roll each triangle tightly into a crescent shape.
- Place on a parchment-lined baking sheet, with the tip underneath so they don’t unroll during baking.
7. Second Rise
- Cover the shaped Gipfeli lightly with plastic or a towel and let rise for 30–45 minutes until slightly puffed.
8. Bake
- Preheat the oven to 375°F (190°C).
- Brush each Gipfeli with the egg yolk and milk mixture.
- Bake for 18–22 minutes or until golden brown and flaky.
Pro Tip: Rotate the tray halfway through baking for even color and texture.
Pro Tips for a Perfect Gipfeli
- Keep Ingredients Cold: When laminating, cold dough and butter are key to creating flaky layers.
- Don’t Overwork the Dough: Over-kneading can make the final result tough rather than tender.
- Use a Sharp Knife or Pizza Cutter: Clean cuts help maintain the shape and layers.
- Let Them Cool Slightly: Gipfeli are best enjoyed warm but let them sit for 10 minutes after baking so the layers set.
- Freeze Extras: These freeze well! Just reheat in the oven at 325°F for 5–7 minutes.
Serving Suggestions
1. Traditional Swiss Breakfast
Serve your freshly baked Gipfeli with a side of butter and fruit jam — strawberry or apricot are the most traditional Swiss choices. Pair it with a hot cup of espresso or café crème for a cozy, bakery-style breakfast. It’s the ultimate way to start your day the Swiss way.
2. Savory Fillings
For a more filling option, slice open the cooled Gipfeli and stuff them with smoked ham, slices of Emmental or Gruyère cheese, and a touch of mustard or butter. These make a perfect mid-morning snack or even a light lunch when paired with a salad.
3. Sweet Treat
Turn your Gipfeli into a dessert by spreading Nutella, honey, or almond paste inside. You can also drizzle a sugar glaze or dust with powdered sugar to give them a more decadent, pastry-shop finish — kids especially love this version.
4. On-the-Go Snack
Gipfeli are not just for breakfast. Wrap one up and enjoy it on your commute or during an afternoon break. They’re soft enough to eat without a mess and sturdy enough to hold up without crumbling in your bag.
5. Party Platter
Hosting brunch or breakfast for a group? Arrange a platter of mini Gipfeli with a variety of dips and spreads — think herbed cream cheese, honey butter, or fruit preserves. Add some fresh fruits and cheeses on the side for a gorgeous and crowd-pleasing display.
Recipe Variations & Customizations
1. Sweet Chocolate Gipfeli
To make a dessert-like pastry, place a few small pieces of dark chocolate (or a spoonful of chocolate spread) on the wide end of each dough triangle before rolling. Once baked, the chocolate melts into a rich center. Finish with powdered sugar for extra indulgence.
2. Cheese-Stuffed Gipfeli
Before shaping, add a small cube of hard cheese like Gruyère or even mozzarella inside each triangle. As the Gipfeli bakes, the cheese melts and creates a savory, gooey filling that pairs beautifully with soups or salads.
3. Whole Wheat Gipfeli
Replace up to half of the all-purpose flour with whole wheat flour to add a hearty, nutty flavor and boost the fiber content. Expect a slightly denser texture, but still wonderfully soft and layered — perfect for a healthier breakfast option.
4. Vegan Swiss Gipfeli
Make the recipe fully plant-based by using almond or oat milk, vegan butter for lamination, and skipping the egg. For the golden crust, brush the tops with a mixture of maple syrup and non-dairy milk. You’ll still get a lovely sheen and soft crumb.
5. Ham and Cheese Breakfast Rolls
Add a thin slice of ham and shredded cheese to each triangle before rolling them into crescents. This variation is perfect for a protein-packed breakfast on busy mornings. Best served warm with a dab of Dijon mustard or a side of scrambled eggs.
FAQs
What is Gipfeli?
Gipfeli is a Swiss crescent-shaped pastry that’s similar to a croissant but slightly denser and less buttery. It’s typically eaten for breakfast.
Is Gipfeli the same as a croissant?
Not exactly. While both are crescent-shaped and laminated, croissants are flakier and use more butter. Gipfeli has a more bread-like texture.
Can I freeze Gipfeli?
Yes! You can freeze them baked or unbaked. Reheat baked ones in the oven; for unbaked, thaw overnight in the fridge before baking.
Do I need special equipment to make Gipfeli?
Nope! Just basic kitchen tools: mixing bowl, rolling pin, knife or pizza cutter, baking tray, and oven.
Can I make the dough ahead of time?
Absolutely. You can refrigerate the dough after the first rise or even after lamination and finish the next day.
Substitutes & Ingredient Alternatives
- Butter Substitute: Use vegan butter or margarine for a dairy-free version.
- Milk Substitute: Almond, oat, or soy milk work well in place of dairy milk.
- Flour Alternatives: Use bread flour for a chewier texture or mix in whole wheat for a healthier take.
- No Egg? Use applesauce or yogurt in the dough and a maple syrup glaze instead of an egg wash.
- Low-Sugar Option: Reduce sugar to ½ tablespoon or skip if making a savory Gipfeli.
Nutritional Information (Per Gipfeli)
Calories: ~220
Carbohydrates: 26g
Protein: 5g
Fat: 10g
Sodium: 210mg
Sugar: 2g
Note: Nutrition values are approximate and can vary based on the exact ingredients used.
Final Thoughts
There’s something magical about making Gipfeli at home — the smell of fresh dough, the crackle of a golden crust, and the satisfaction of a bite into buttery layers. Whether you’re new to baking or a seasoned pastry pro, this Swiss classic brings both tradition and flavor to your kitchen.
Have you tried this Gipfeli recipe? What’s your favorite filling — sweet or savory?
Drop your thoughts in the comments and share how it turned out!
If you love this recipe, check out our Sourdough Burger Buns or Cream of Rice Breakfast Bowl — perfect for your next cozy brunch at home.
Don’t forget to rate and share your delicious creations. Happy baking!
