Classic Gipfeli (Swiss Croissant) Recipe

Gipfeli, the Swiss version of the French croissant, is a beloved breakfast pastry known for its buttery layers and delicate, flaky crust. Making Gipfeli at home can be a rewarding baking project, perfect for a leisurely weekend morning. This recipe will guide you through the process of creating these delightful pastries from scratch.

Ingredients

• For the Dough:
• 500g (4 cups) all-purpose flour, plus extra for dusting
• 75g (⅓ cup) sugar
• 2 tsp salt
• 2 tsp instant yeast
• 300ml (1 ¼ cup) warm milk
• 1 egg, for the dough
• 1 egg, beaten, for egg wash
• For the Butter Layer:
• 250g (1 cup + 1 tbsp) unsalted butter, cold

Instructions

Prepare the Dough

1. Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Stir to mix well.

2. Add Wet Ingredients: Make a well in the center of the dry ingredients and pour in the warm milk and 1 beaten egg. Use a wooden spoon or your hands to mix until a rough dough forms.
3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until smooth and elastic.
4. First Rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1-2 hours.

Prepare the Butter Layer

5. Shape the Butter: Between two sheets of parchment paper, roll the cold butter into a rectangle about 20×15 cm (8×6 inches). Place it in the fridge to keep it cold.

Laminating the Dough

6. Roll Out the Dough: After the dough has risen, turn it out onto a lightly floured surface. Roll it into a rectangle about 40×20 cm (16×8 inches).
7. Encase the Butter: Place the butter layer over half of the dough rectangle. Fold the other half over to encase the butter completely.
8. First Fold: Gently roll the dough into a rectangle again, then fold it into thirds, like a letter. Wrap it in plastic wrap and chill in the fridge for 30 minutes.
9. Repeat the Process: Remove the dough from the fridge, roll it out into a rectangle again, and do the letter fold a second time. Chill for another 30 minutes.

Shaping the Gipfeli

10. Roll and Cut: After the final chill, roll the dough out to a rectangle about 5mm thick. Cut the dough into long, narrow triangles.
11. Shape: Roll each triangle from the base to the tip to form the Gipfeli shape. Place on a baking sheet lined with parchment paper, making sure to curve the ends slightly.
12. Second Rise: Cover the shaped Gipfeli loosely with plastic wrap or a damp towel and allow them to rise until puffed and nearly doubled in size, about 1 hour.

Baking

13. Preheat Oven: Preheat your oven to 200°C (390°F).
14. Apply Egg Wash: Just before baking, gently brush the Gipfeli with the beaten egg to give them a golden, shiny finish.
15. Bake: Bake in the preheated oven for 15-20 minutes, or until they are a deep golden brown.
16. Cool and Serve: Allow the Gipfeli to cool on a wire rack for a few minutes before serving warm, ideally with coffee or tea.

Enjoy the fruits of your labor! Homemade Gipfeli are best enjoyed fresh, but they can also be wrapped and stored for a couple of days or frozen for longer storage. Just warm them up in the oven before serving to bring back their delightful crispiness.

Variations and Tips

• For a savory twist, try adding grated cheese or herbs to the dough before rolling it out.
• For a sweeter option, fill the Gipfeli with chocolate chips or fruit jam before shaping.
• Be sure to keep your butter cold throughout the lamination process. If it starts to soften, place it in the fridge for a few minutes before continuing.
• For an added layer of flavor, use brown butter instead of regular butter for the laminated layers. This will give the Gipfeli a nutty and caramel-like taste.
• If you don’t have instant yeast, you can use active dry yeast by proofing it in warm milk with a pinch of sugar before adding it to the dry ingredients.
• Don’t skip the second rise before baking. This allows the dough to relax and rise again, giving the Gipfeli a light, airy texture.
• If you are short on time, you can skip the laminating process and simply roll out the dough into a rectangle, sprinkle with filling of your choice, and then roll up jelly-roll style before slicing and shaping.

History of Gipfeli

The word “Gipfeli” comes from the Swiss German word “Gipfel,” meaning summit or peak. It is said that the pastry was named after its crescent shape, resembling a mountain top. The origin of Gipfeli can be traced back to Vienna in the 19th century, where the croissant was created during the siege of the city by Ottoman forces. Croissants then made their way to France and eventually to Switzerland, where they became a beloved breakfast item.

Conclusion

Making Gipfeli at home may seem like a daunting task, but with some patience and practice, you can create bakery-worthy pastries to enjoy in the comfort of your own home. Follow this recipe and use the variations and tips to make them your own. And don’t forget to share with friends and family for a truly Swiss experience! Happy baking! So, if you’re ready to take on the challenge of making homemade Gipfeli, gather your ingredients and let’s get started! With this recipe as your guide, you’ll be enjoying fresh, flaky Gipfeli in no time. Happy baking!