Prepare the Dough

Start by mixing the dough—this is the base of your Gipfeli.

• In a large bowl, combine flour, sugar, and salt.
• In a separate bowl, dissolve instant yeast into the warm milk (make sure it's not too hot!) and let it sit for about 5 minutes to activate the yeast.
• Slowly pour the milk-yeast mixture into the flour mixture, stirring as you go.
• Add the softened butter and mix everything until a soft dough forms.
• Knead the dough on a lightly floured surface for about 10 minutes, or until it’s smooth and elastic. If the dough feels sticky, add a bit more flour—just don’t overdo it!
• Shape the dough into a ball, cover with a clean kitchen towel, and let it rest in a warm place for 1 hour, or until it has doubled in size.
• 💡 Pro Tip: If you're short on time, you can let the dough rest in the fridge overnight. The slower rise will give you even flakier, more flavorful pastries!

Laminate the Dough

This is where the magic happens—creating those light, flaky layers that make Gipfeli so irresistible.

• Once the dough has risen, punch it down and roll it out into a large rectangle, about ½ inch thick.
• Take the cold butter and cut it into small cubes. Arrange the butter in the center of the dough, leaving a border around the edges.
• Fold the dough over the butter like an envelope, sealing the edges. Then, roll the dough into a long rectangle again.
• Fold the dough into thirds (like a letter), then roll it out into a rectangle once more.
• Repeat this folding and rolling process 3 times—this is how you’ll create the signature layers. After each fold, wrap the dough in plastic wrap and chill it in the fridge for about 30 minutes to keep the butter firm.
• 💡 Pro Tip: Don’t rush the chilling process! The more you let the dough rest, the flakier your Gipfeli will be.

Shape the Gipfeli

Now it’s time to cut and shape your Gipfeli into their signature crescent form.

• Once your dough has chilled, roll it out into a large circle, about ¼ inch thick.
• Cut the dough into 8 to 12 wedges (depending on how large you want your Gipfeli).
• Starting from the wider end of each wedge, roll it up tightly toward the point, creating a crescent shape.
• Place the shaped Gipfeli on a baking sheet lined with parchment paper.

Final Proof and Egg Wash

This is the last step before they hit the oven—let’s get that golden color and shine!

• Let the shaped Gipfeli proof for 30 to 45 minutes, or until they have puffed up and look slightly airy.
• Preheat your oven to 200°C (400°F).
• Mix egg yolk with milk to create an egg wash. Brush this mixture over each Gipfeli for that perfect golden finish.

Bake to Perfection

Finally, it’s time to bake!

• Place the baking sheet in the oven and bake your Gipfeli for 12 to 15 minutes, or until they are golden brown and puffed.
• Keep an eye on them as they bake—they should be crisp and flaky, with a lovely golden color.
• 💡 Pro Tip: If you want extra crispy Gipfeli, bake them for an additional 2-3 minutes.

Cool and Enjoy

Once they’re done, remove your Gipfeli from the oven and let them cool slightly on a wire rack.

• Serve them fresh with your favorite drink, whether it’s coffee, hot chocolate, or freshly squeezed juice.