If you’ve ever wanted to impress your friends or family with a bakery-style pastry but didn’t want the stress of complicated recipes, let me tell you about my love affair with Gipfeli. Think of them as Switzerland’s answer to croissants—flaky, golden, and so good that you’ll have a hard time stopping at just one. The first time I tried them was during a trip to Zurich, and I couldn’t believe how something so simple could taste so heavenly. That’s when I promised myself I’d learn to make them at home. And trust me, if I can pull it off in my small kitchen, so can you.
Let me walk you through everything—step by step, with tips that will save you from rookie mistakes and make you fall in love with this recipe.
What Is a Gipfeli?
Before we dive into the recipe, let’s clear something up. Gipfeli is often compared to the French croissant, but it’s not quite the same. Croissants are usually lighter, more buttery, and have that super-flaky texture you know from French bakeries. Gipfeli, on the other hand, are slightly denser, less buttery, but equally delicious.
In Switzerland, Gipfeli is the go-to breakfast pastry. People eat it with coffee on busy mornings or as a quick snack in the afternoon. It’s part of their food culture, the same way bagels are in New York or naan is in India.
Ingredients You’ll Need
Here’s the best part: you don’t need a long list of fancy ingredients. Everything here is pretty basic and might already be sitting in your kitchen.
- 4 cups all-purpose flour
- 2 tsp salt
- 3 tbsp sugar
- 2 ¼ tsp instant yeast (one packet)
- 1 cup warm milk
- ½ cup unsalted butter (softened)
- 1 egg (for egg wash)
Optional:
- A bit of melted butter for brushing
- Jam, cheese, or chocolate if you want to fill them
Pro tip: If you’ve got a stand mixer, it will save your arms, but don’t worry—mixing by hand works just fine.
How to Make the Dough
This is where the magic begins. Dough is the heart of a Gipfeli, and if you get this part right, you’re golden.
- In a large bowl, mix the flour, sugar, and salt.
- Add the yeast to warm milk and let it sit for 5 minutes until foamy. That’s how you know your yeast is alive and ready.
- Slowly add the milk-yeast mixture to your flour mixture. Stir until combined.
- Knead in the softened butter. If using a mixer, knead for 5–7 minutes. By hand, give it about 10 minutes until smooth.
Your dough should be soft, not sticky. If it’s too sticky, add a bit more flour.
Letting the Dough Rise
Cover the bowl with a kitchen towel and let the dough rest in a warm spot for about 1 to 1.5 hours. It should double in size.
This part always feels like waiting for Christmas morning. The dough slowly puffs up, and you know something good is coming. If your kitchen is chilly, you can pop the bowl in an oven with just the light on—it works like a charm.
Shaping the Gipfeli
Here’s where you get to play pastry artist.
- Punch down the risen dough gently.
- Roll it out into a large circle, about ¼ inch thick.
- Cut the circle into triangles (like slicing a pizza).
- Starting from the wide end of each triangle, roll it up toward the point to form a crescent.
That’s it! You’ve just shaped your first Gipfeli. Place them on a baking sheet lined with parchment paper.
The Second Rise
Don’t skip this step—your Gipfeli needs a second rise. Let them rest on the baking sheet for another 30–40 minutes. They’ll puff up a bit more, which makes them lighter when baked.
Baking Your Gipfeli
Preheat your oven to 375°F (190°C). Brush each Gipfeli with a beaten egg for that shiny golden finish.
Bake for 18–22 minutes, until they’re beautifully golden brown. The smell will fill your kitchen and probably attract your neighbors.
Once out of the oven, brush lightly with melted butter for that extra flavor boost.
Serving Suggestions
Now comes the fun part—eating! You can enjoy your Gipfeli plain, with a cup of coffee, or fill them with your favorite things:
- Spread with butter and jam for a classic breakfast.
- Slice open and stuff with cheese for a savory twist.
- Add a few chocolate chips before rolling for a sweet treat.
In Switzerland, it’s not unusual to grab one on the go and eat it plain. That’s how versatile they are.
Why You’ll Love This Recipe
Let me tell you why this recipe works:
- Simple ingredients – no fancy tools or hard-to-find stuff.
- Beginner-friendly – the steps are easy to follow, and I’ve broken down the tricky parts.
- Customizable – you can make them sweet, savory, or plain.
- Crowd-pleaser – serve them at brunch, and people will think you bought them from a bakery.
The first time I made these, I worried they’d flop. But when I pulled them out of the oven, golden and smelling amazing, I knew this was a recipe worth keeping forever.
Tips for Perfect Gipfeli
- Don’t rush the rising process—good dough needs time.
- Make sure your butter is softened, not melted.
- Use a sharp knife or pizza cutter to slice your dough evenly.
- Always preheat your oven—cold starts lead to flat pastries.
Storing and Freezing
Gipfeli taste best fresh out of the oven, but if you have leftovers:
- Store in an airtight container at room temperature for 2 days.
- To reheat, pop them in the oven for 5 minutes at 350°F.
- You can also freeze unbaked Gipfeli after shaping. Just thaw and bake when ready.
Nutrition Facts (Approx. per Gipfeli)
- Calories: 210
- Carbs: 30g
- Fat: 8g
- Protein: 4g
Not exactly diet food, but hey, sometimes joy is worth a few calories.
FAQs
Is Gipfeli the same as a croissant?
Not exactly. While both are crescent-shaped, croissants are flakier and more buttery. Gipfeli are slightly denser but still delicious.
Can I make Gipfeli with whole wheat flour?
Yes, but they’ll be a bit heavier. A mix of half all-purpose and half whole wheat works well.
Can I fill Gipfeli before baking?
Absolutely! Chocolate chips, cheese, or ham make excellent fillings.
Do I need a stand mixer for this recipe?
Nope. A stand mixer makes it easier, but kneading by hand works perfectly.
How long does it take to make Gipfeli from start to finish?
About 3 hours including rising and baking. Most of that is hands-off time.