If you love croissants but want to try a Swiss twist, then this Gipfeli recipe is for you! Gipfeli, the Swiss version of croissants, is a beloved breakfast pastry enjoyed across Switzerland. Unlike traditional French croissants, Swiss Gipfeli are slightly denser, less buttery, and more structured, making them a perfect treat for those who enjoy a firmer bite with a delicate flaky texture.
This Gipfeli recipe uses simple ingredients like flour, yeast, milk, butter, and eggs, which come together to create a delicious and authentic Swiss pastry. Whether you enjoy them plain, filled with nuts (Nussgipfel) or almonds (Mandelgipfel), these golden-brown crescent rolls are the perfect companion to a cup of coffee or hot chocolate.
In this guide, we’ll walk you through a step-by-step Gipfeli recipe so you can make these delicious Swiss pastries at home. Get ready to experience the joy of freshly baked Gipfeli with a crisp outer layer and soft, flavorful inside!
Table of Contents
Ingredients for the Perfect Gipfeli Recipe
For the Dough:
- 500g (4 cups) all-purpose flour (or a mix of white and whole wheat)
- 10g (2 tsp) salt
- 50g (¼ cup) sugar
- 1 packet (7g or 2 ¼ tsp) instant yeast
- 250ml (1 cup) warm milk
- 100g (7 tbsp) unsalted butter, softened
- 1 egg
For Laminating (Layering the Dough):
- 150g (10 tbsp) cold unsalted butter
For the Egg Wash:
- 1 egg yolk
- 1 tbsp milk
Step-by-Step Gipfeli Recipe
Step 1: Prepare the Dough
- In a large mixing bowl, combine flour, salt, sugar, and yeast.
- Gradually add warm milk and mix until the dough starts to come together.
- Add the softened butter and egg, then knead the dough for about 10 minutes until it is smooth and elastic.
- Cover the bowl with a clean towel and let it rise for 1 to 2 hours, or until it doubles in size.
Step 2: Prepare the Butter Layer
- Place the cold butter between two sheets of parchment paper.
- Roll it out into a rectangular sheet (about 15×20 cm or 6×8 inches).
- Refrigerate until firm but still pliable.
Step 3: Laminate the Dough
- Roll the risen dough into a large rectangle, about twice the size of your butter sheet.
- Place the butter in the center of the dough, then fold the dough over the butter like an envelope.
- Roll it out into a long rectangle and fold it into thirds like a letter.
- Wrap in plastic and chill for 30 minutes.
- Repeat the rolling and folding process two more times, chilling between each fold.
Step 4: Shape the Gipfeli
- Roll the dough into a large rectangle, about ½ cm (¼ inch) thick.
- Cut into triangles, each about 8 cm (3 inches) wide at the base.
- Roll each triangle from the base to the tip, forming a crescent shape.
- Place them on a baking sheet lined with parchment paper.
- Cover loosely and let them rise for another 30–45 minutes.
Step 5: Bake the Gipfeli
- Preheat the oven to 200°C (400°F).
- Brush the Gipfeli with the egg wash.
- Bake for 15–18 minutes, until golden brown and flaky.
- Let them cool slightly before serving.
Serving Suggestions for Gipfeli Recipe
Gipfeli taste best when served fresh and warm. Try pairing them with:
- Butter and jam
- Honey
- Swiss cheese
- A cup of coffee or hot chocolate
FAQ About Gipfeli Recipe
What is the difference between a croissant and a Gipfeli?
The main difference between a croissant and a Gipfeli lies in their texture and ingredients. French croissants are made with more butter and have a very flaky, airy texture due to extensive lamination. Swiss Gipfeli, on the other hand, are slightly denser, less buttery, and sometimes made with whole wheat or spelt flour. Gipfeli recipe uses less fat, making it a bit firmer and more structured compared to croissants.
What is a Nussgipfel?
A Nussgipfel is a Swiss pastry variation of the Gipfeli recipe, filled with a sweet nut paste (usually made from ground hazelnuts, almonds, or walnuts). It has a soft, slightly crunchy texture inside and is sometimes topped with powdered sugar or a light glaze.
What is the Swiss version of a croissant?
The Swiss version of a croissant is called a Gipfeli. This Gipfeli recipe results in a pastry that is less buttery, denser, and slightly more compact than a traditional French croissant.
What is a Mandelgipfel?
A Mandelgipfel is a Swiss almond-filled pastry shaped like a crescent. It is often coated with sliced almonds and can have a soft or slightly crunchy exterior. This variation of the Gipfeli recipe includes almond paste or marzipan for a rich, nutty flavor.
What is a Mandel Croissant?
A Mandel Croissant is similar to a Mandelgipfel, but follows the French croissant style. This pastry is made with a croissant dough, filled with almond cream (frangipane), and topped with sliced almonds and powdered sugar.
Why is it called Mandel bread?
Mandel bread (or Mandelbrot) is a Jewish twice-baked almond biscuit similar to Italian biscotti. The name comes from the German word “Mandel,” meaning “almond,” and “Brot,” meaning “bread.”
What is a cross between a doughnut and a croissant called?
A cross between a doughnut and a croissant is called a Cronut. It combines the flaky layers of a croissant with the deep-fried crispiness of a doughnut.
What is a Lafayette Croissant?
A Lafayette Croissant is a viral pastry trend that features an ultra-flaky, spiral-shaped croissant, often filled with delicious flavors like vanilla, chocolate, or fruit fillings.
Conclusion
This Gipfeli recipe is the perfect way to bring the taste of Switzerland into your home. Whether you enjoy your Gipfeli plain, filled with nuts (Nussgipfel), almonds (Mandelgipfel), or even chocolate, these golden-brown pastries pair wonderfully with coffee, tea, or hot chocolate.
Making Gipfeli at home may require patience, especially with the lamination process, but the result is a flaky, delicious, and satisfying pastry that is well worth the effort. If you’re a fan of croissants but want to try something with a Swiss twist, this Gipfeli recipe is the perfect choice. Enjoy them fresh from the oven and experience a little taste of Switzerland in every bite! 🥐😊
Gipfeli Recipe at Home
Equipment
- Mixing Bowl
- Rolling Pin
- Baking Sheet
- Parchment Paper
Ingredients
For the Dough
- 500 g all-purpose flour (or a mix of white and whole wheat)
- 10 g salt
- 50 g sugar
- 7 g instant yeast (1 packet or 2 ¼ tsp)
- 250 ml warm milk
- 100 g unsalted butter softened
- 1 egg
For Laminating (Layering the Dough)
- 150 g cold unsalted butter
For the Egg Wash
- 1 egg yolk
- 1 tbsp milk
Instructions
- In a large mixing bowl, combine flour, salt, sugar, and yeast.
- Gradually add warm milk and mix until the dough starts to come together.
- Add softened butter and egg, then knead the dough for about 10 minutes until smooth and elastic.
- Cover the bowl with a clean towel and let rise for 1 to 2 hours, or until it doubles in size.
- Place the cold butter between two sheets of parchment paper and roll it into a rectangular sheet (15×20 cm or 6×8 inches). Refrigerate until firm but still pliable.
- Roll the risen dough into a large rectangle, about twice the size of the butter sheet.
- Place the butter in the center of the dough, then fold the dough over the butter like an envelope.
- Roll it out into a long rectangle and fold it into thirds like a letter. Wrap in plastic and chill for 30 minutes.
- Repeat the rolling and folding process two more times, chilling between each fold.
- Roll the dough into a large rectangle, about ½ cm (¼ inch) thick.
- Cut into triangles, each about 8 cm (3 inches) wide at the base.
- Roll each triangle from the base to the tip, forming a crescent shape.
- Place them on a baking sheet lined with parchment paper. Cover loosely and let rise for another 30–45 minutes.
- Preheat the oven to 200°C (400°F).
- Brush the Gipfeli with the egg wash.
- Bake for 15–18 minutes, until golden brown and flaky.
- Let them cool slightly before serving.