Simple Gipfeli Recipe – Easy Swiss Pastries at Home
A recipe for Gipfeli ! These light and flaky pastries are perfect for pairing with butter and jam.
Equipment
- 1 Stand mixer with dough hook or large mixing bowl if mixing by hand
- 1 Rolling Pin for flattening dough and butter
- 2 Parchment paper sheets for handling butter block
- 1 Sharp knife or bench scraper for cutting and shaping dough
- 1 Large bowl for proofing the dough
- 1 Plastic wrap for covering dough during chilling
- 1 Measuring cups and spoons for accurate measurements
- 1 Pastry brush for egg wash application
- 1 Pressure cooker optional, if you want a warm spot for dough proofing
Ingredients
- 2 1/4 tsp active dry yeast 7 grams
- 1 1/3 cups lukewarm milk 315 milliliters, 105-115˚F (40-46˚C)
- 4 cups all-purpose flour 500 grams
- 3 tablespoons granulated sugar 38 grams
- 1 1/2 tbsp salt
- 1 large egg
- 1 cup unsalted butter (for assembly) 226 grams, chilled
- 1 tsp milk 15 milliliters, for assembly
Instructions
- In a small bowl, sprinkle the yeast over the warm milk. Give it a quick stir and let it sit for about 10 minutes, until it becomes nice and frothy.
- Meanwhile, in the bowl of a stand mixer fitted with a dough hook—or just a large bowl if you're mixing by hand—combine the flour, sugar, and salt.
- Once the yeast is ready, slowly pour it into the flour mixture along with the egg. Mix until the dough starts to come together into a soft, shaggy ball.
- If the dough feels too dry and crumbly, add a splash more milk. If it’s too sticky, sprinkle in a bit more flour.
- Turn the dough out onto a lightly floured surface and knead until it’s smooth and elastic. Then place it in a large bowl, cover it up, and let it rise at room temperature until it doubles in size—this usually takes about 1 ½ hours.
- While the dough is finishing its rise, get your butter ready: slice it into ½-inch (1.25 cm) thick pieces and lay them out on a piece of parchment paper, forming a rough 8×8 inch (20×20 cm) square.
- Cover the butter with another sheet of parchment and gently pound it with a rolling pin to bring the edges together, then roll it into a neat 9×9 inch (23×23 cm) square.
- Chill the butter in the fridge for about 10 minutes—just enough so it's cool but still flexible. You want it pliable, not rock hard.
- After the dough has risen, roll it out on a floured surface into a rectangle about 18×10 inches (46×25 cm).
- Place your chilled butter square over half of the dough, leaving a little border around the edges.
- Fold the other half of the dough over the butter and pinch the edges to seal it in. Wrap it up in plastic wrap and chill for 30 minutes.
- Now, carefully roll the dough back out into a 16×10 inch (41×25 cm) rectangle, being gentle so the butter stays tucked inside.
- Fold the dough into thirds, like folding a letter. Cover with plastic wrap and chill for another 30 minutes.
- Roll it out again, fold it the same way, and chill. Repeat one more time for a total of three folds. After the final fold, let it rest in the fridge for another 30 minutes before you move on.