Gipfeli (Swiss Crescent-Shaped Pastries)
These light and flaky Swiss pastries are perfect when paired with butter and jam. They involve a butter-block layering technique that creates a tender, crispy texture.
Equipment
- Stand mixer with a dough hook (optional)
- Rolling Pin
- Baking sheets
- Parchment paper
Ingredients
For the Dough:
- 2 ¼ teaspoons 7 grams active dry yeast
- 1 ⅓ cups 315 milliliters lukewarm milk (105-115˚F / 40-46˚C)
- 4 cups 500 grams all-purpose flour
- 3 tablespoons 38 grams granulated sugar
- 1 ½ teaspoons salt
- 1 large egg
- For the Butter Block:
- 1 cup 226 grams unsalted butter, chilled
For Assembly:
- 1 egg yolk
- 1 tablespoon 15 milliliters milk
Instructions
Prepare the Dough:
- Activate yeast in lukewarm milk, then combine with flour, sugar, salt, and egg to form dough. Knead until smooth and rest until doubled in size.
Prepare the Butter Block:
- Roll chilled butter into a square and refrigerate until slightly pliable.
Laminate the Dough:
- Roll dough into a rectangle, place butter inside, fold, and refrigerate in stages (three rounds of folding and chilling).
Shape the Gipfeli:
- Roll dough into triangles, cut at the center, roll up, and shape into crescents.
Proof and Bake:
- Let shaped pastries rest until puffed, then brush with egg wash and bake at two temperatures for golden, crispy crescents.
Notes
- The butter should be pliable but not completely solid during the lamination process.
- Ensure the dough rests sufficiently for the best rise and flakiness.
- These pastries are best served warm, with butter and jam.