Gipfeli Recipe: Irresistibly Flaky, Golden Swiss Croissants -

“Gipfeli Recipe: Irresistibly Flaky, Golden Swiss Croissants to Elevate Your Breakfast or Brunch”

Summary:

Gipfeli, the Swiss version of croissants, are known for their flaky, buttery layers and a subtle sweetness that make them an irresistible treat at breakfast or brunch. These delicate pastries are an essential part of Swiss culture and can be found in many bakeries across Switzerland. With this recipe, you can now recreate the magic of these mouthwatering treats right in your kitchen. Whether you’re an experienced baker or a novice, this detailed guide will walk you through the process of making traditional Gipfeli, ensuring perfect results every time. From the dough’s intricate folding technique to the golden-brown finish, this recipe will make you fall in love with the art of baking.

Prep Time: 30 minutes
Cook Time: 25-30 minutes
Total Time: 3 hours (including resting time)
Servings: 12-16 Gipfeli (depending on size)
Calories: 250-300 calories per Gipfeli (approximate, based on size and ingredients)

Courses: Breakfast, Brunch
Cuisines: Swiss, European, French-inspired

Equipments Needed:

Stand mixer (optional, for kneading dough)
Rolling pin
Pastry brush
Baking sheet
Parchment paper
Sharp knife or pizza cutter
Bowl for yeast activation
Plastic wrap or damp towel
Oven

Ingredients:

For the Dough:

3 cups all-purpose flour (or bread flour for extra chewiness)
1/4 cup granulated sugar
1 teaspoon salt
2 teaspoons active dry yeast
1 cup whole milk (lukewarm)
1/2 cup unsalted butter (softened)
1 egg (for the dough)
2 tablespoons melted butter (for brushing)

For the Butter Layering:

1 cup unsalted butter (cold, cut into small cubes)
1 tablespoon all-purpose flour (for rolling out butter)

Instructions:

Activate the Yeast:
In a small bowl, warm the milk until it is lukewarm (about 100°F). Stir in the sugar and sprinkle the active dry yeast over the milk. Let it sit for about 5 minutes until the yeast becomes foamy and active. This step is essential to ensure that your dough rises properly.
Make the Dough:
In a large mixing bowl or stand mixer, combine the flour and salt. Create a well in the center of the flour mixture and pour in the activated yeast mixture along with the egg. Using the dough hook attachment (or a wooden spoon if mixing by hand), stir the ingredients together until they begin to form a dough.
Knead the Dough:
If using a stand mixer, let the dough hook knead the dough on medium speed for about 5-7 minutes. If kneading by hand, turn the dough onto a floured surface and knead for about 10 minutes until the dough is smooth and elastic. Add small amounts of flour as needed to prevent sticking, but be careful not to over-flour the dough.
Let the Dough Rise:
Once the dough has been kneaded, form it into a ball and place it in a lightly greased bowl. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. This is an important step to ensure the dough is light and airy when baked.
Prepare the Butter for Laminating:
While the dough is rising, it’s time to prepare the butter. On a lightly floured surface, roll out the cold, cubed butter into a rectangular shape (about 8 inches by 6 inches). If the butter is too soft, refrigerate it for a few minutes before rolling it out. The goal is to have an even layer of butter that can be incorporated into the dough.
Incorporate the Butter:
Once the dough has risen, punch it down to release the air. Roll the dough out on a floured surface into a large rectangle, about 12 inches by 8 inches. Place the prepared butter in the center of the dough, fold the dough over the butter, and seal the edges. This is the beginning of the lamination process, where you’ll create layers by folding and rolling the dough.
First Fold (Turn):
Using a rolling pin, gently roll the dough with the butter inside into a long rectangle (about 20 inches by 8 inches). Be careful not to press too hard, as you don’t want the butter to break through the dough. Once rolled out, fold the dough into thirds, like a letter. This is the first “turn.” Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Second Fold (Turn):
After 30 minutes, remove the dough from the fridge and repeat the rolling and folding process. Roll the dough out into a long rectangle again and fold it into thirds. Refrigerate for another 30 minutes. This step should be repeated 3 to 4 times to create multiple layers of butter and dough, giving the Gipfeli its signature flakiness.
Shape the Gipfeli:
After completing the final turn, roll the dough out into a large rectangle, about 1/4 inch thick. Using a sharp knife or pizza cutter, cut the dough into triangles (about 4 inches wide). To shape the Gipfeli, make a small slit at the base of each triangle and gently roll it up, starting from the base and ending at the tip. Place each rolled Gipfeli on a baking sheet lined with parchment paper.
Proof the Gipfeli:
Cover the shaped Gipfeli loosely with plastic wrap or a damp towel and let them rise for another 45 minutes to an hour. This second rise will help the pastries puff up as they bake, making them light and airy.
Preheat the Oven:
While the Gipfeli are proofing, preheat your oven to 400°F (200°C). This high temperature ensures a crispy, golden exterior while keeping the inside soft and fluffy.
Bake the Gipfeli:
Once the Gipfeli have risen, brush them with a little melted butter for a golden, shiny finish. Bake them in the preheated oven for 25-30 minutes, or until they are golden brown and puffed up. Keep an eye on them to make sure they don’t over-brown.
Cool and Serve:
After baking, remove the Gipfeli from the oven and let them cool slightly on a wire rack. Serve them warm with butter, jam, or your favorite spread. Gipfeli are best enjoyed fresh out of the oven, but they can also be stored in an airtight container for a few days.

Notes:

Butter Temperature: It’s crucial that the butter remains cold during the lamination process. If the butter becomes too soft or melts, it can cause the dough to become greasy and lose its flaky texture.
Lamination Process: The lamination process, which involves folding and rolling the dough, is what gives Gipfeli its signature flaky layers. Make sure to refrigerate the dough between turns to ensure the butter stays firm and doesn’t melt into the dough.
Flavor Variations: While traditional Gipfeli are buttery and slightly sweet, you can experiment with adding fillings like chocolate, almond paste, or cinnamon sugar for a unique twist.
Storage: Gipfeli are best enjoyed fresh, but you can freeze them before the second rise. To freeze, shape the pastries and place them on a baking sheet in the freezer. Once frozen solid, transfer them to a freezer bag or container. When ready to bake, allow them to thaw and rise before baking.

Conclusion:

Making Gipfeli from scratch is a rewarding experience that results in a batch of light, flaky, and delicious pastries. These Swiss croissants are the perfect addition to any breakfast or brunch table, offering a delightful texture and rich, buttery flavor. Whether you’re an experienced baker or just starting out, this recipe will guide you through the process of creating these irresistible pastries in your own kitchen.

For more delicious baking recipes and tips, explore our other guides: Homemade Croissant Recipe, Perfect Danish Pastries Recipe, and Swiss Cheese Fondue Rechttps://www.foodandwine.comipe for a taste of Switzerland right at home!