1. Introduction

Picture this: the golden morning light bathes the Swiss Alps as the scent of freshly baked pastries fills the air. You step into a cozy café, greeted by the sight of warm, golden-brown Gipfeli, Switzerland’s beloved crescent roll. This pastry, often compared to croissants, boasts a crisp exterior, soft layers inside, and just the right balance of richness and sweetness. Unlike croissants, which rely heavily on butter for their flakiness, Gipfeli contains slightly less butter, resulting in a lighter, less greasy texture. It is a staple of Swiss breakfasts, traditionally served with butter, honey, or jam, and often enjoyed alongside a steaming cup of coffee.

Bringing the magic of a Swiss bakery into your home is easier than you think. With this step-by-step Gipfeli recipe, you’ll learn how to create these delicious pastries from scratch using simple ingredients and traditional techniques. Whether you’re an experienced baker or just getting started, the process is incredibly rewarding. You’ll appreciate the aroma of fresh dough rising, the delicate layering of butter, and the golden crust achieved with a perfect egg wash.

Making Gipfeli is a wonderful way to add something special to your breakfast routine. It’s not just about the pastry itself but the joy of creating something delicious with your own hands. And if you love pairing baked goods with beverages, don’t miss our guide on Perfect Coffee Pairings for Breakfast Pastries, where you’ll find the best drinks to complement your homemade Gipfeli.

Now, let’s explore what makes Gipfeli unique and how it differs from its French counterpart, the croissant.

2. What is Gipfeli?

At first glance, Gipfeli looks similar to a croissant, but several key differences set it apart. While both pastries share a crescent shape and layered structure, Gipfeli has a firmer, slightly denser texture and a subtly sweet taste. Unlike croissants, which are rich and buttery due to their extensive lamination process, Gipfeli contains less butter and doesn’t require as many folds. This results in a less greasy, more structured pastry that holds its shape better when filled with sweet or savory ingredients.

In Switzerland, Gipfeli is a breakfast staple, found in nearly every bakery and enjoyed by locals alongside coffee or tea. Whether served plain or with homemade jam, it provides a comforting start to the day. Swiss bakeries offer various versions of Gipfeli, including Schoggi-Gipfeli (chocolate-filled), Nussgipfeli (hazelnut-filled), and Laugengipfeli (pretzel-style), each bringing its own unique twist to this classic pastry.

A common misconception is that Gipfeli and croissants are interchangeable. However, Gipfeli is slightly sweeter, more structured, and holds fillings better, making it perfect for those who prefer a heartier breakfast pastry. If you love spreading fruit preserves on your pastries, check out our guide on Delicious Jam and Fruit Preserves for Pastries for the best homemade jam recipes to pair with your freshly baked Gipfeli.

3. Why You’ll Love This Recipe

Baking Gipfeli from scratch is a truly rewarding experience. Not only does it fill your kitchen with the irresistible aroma of fresh pastries, but it also allows you to create an authentic Swiss treat right at home. This Gipfeli recipe is perfect for home bakers of all skill levels, using simple techniques that yield professional-quality results.

One of the best things about this Gipfeli recipe is that it requires only a few basic ingredients, most of which you probably already have in your pantry. You’ll be amazed at how flour, butter, yeast, milk, sugar, and eggs come together to create a delicate, flaky Swiss pastry. Additionally, this recipe is incredibly versatile, allowing you to customize the filling according to your taste preferences. Whether you prefer classic butter Gipfeli, rich chocolate-filled pastries, or savory options like ham and cheese, this guide covers all the variations.

Another reason to try this homemade Gipfeli recipe is that you can prepare the dough ahead of time and store it for later use. The Gipfeli dough can be refrigerated overnight or frozen, making it a fantastic option for busy mornings. Simply thaw, shape, proof, and bake for fresh, warm Gipfeli anytime.

💡 Looking for more baking tips? Learn how to achieve flawless flaky layers in our guide on How to Make the Best Flaky Pastries from Scratch.

If you love homemade breakfast pastries, you’ll also enjoy our guide on How to Make the Fluffiest Pancakes and Breakfast Pastries, where you’ll find more delicious morning treats to complement your Gipfeli.

4. Ingredients You’ll Need

Before you start baking, it’s important to gather all the essential ingredients for this Gipfeli recipe. Using high-quality ingredients is the key to ensuring that your homemade Gipfeli turns out flaky, golden, and delicious. Every element in this Swiss pastry recipe plays a crucial role in achieving the perfect texture and flavor.

Essential Ingredients for the Dough:

• 3 ½ cups (450g) all-purpose flour – Provides structure and elasticity.
• 2 ¼ tsp (1 packet) active dry yeast – Helps the dough rise and creates a light texture.
• ¾ cup (180ml) warm milk – Activates the yeast and adds moisture.
• ¼ cup (50g) sugar – Adds a touch of sweetness.
• 1 tsp salt – Balances the flavors.
• 1 large egg – Enhances texture and richness.
• 6 tbsp (85g) unsalted butter – Adds flavor and tenderness to the dough.
• ¾ cup (170g) cold European-style butter – Used for lamination to create flaky layers.
• 1 egg yolk + 1 tbsp milk – For the egg wash, which gives a golden crust.

Optional Fillings and Toppings:

• Sweet Fillings: Nutella, fruit jam, almond paste, chocolate chips.
• Savory Fillings: Swiss cheese, ham, spinach & feta.
• Toppings: Sesame seeds, poppy seeds, coarse sugar.

Ingredient Tips:

✔ European-style butter (like Kerrygold) has a higher fat content, making it ideal for lamination. If you’re curious about how butter impacts baking, check out our guide on Baking Essentials: How to Choose the Right Butter for Pastries.

✔ Yeast selection matters. While active dry yeast works well, instant yeast can speed up the process by eliminating the need for proofing.

✔ Use warm milk, not hot! If the milk is too hot, it will kill the yeast. Aim for 100-110°F (37-43°C)—warm to the touch but not scalding.

✔ For a richer flavor, refrigerate the dough overnight. This allows the yeast to develop more complexity, resulting in deeper flavor and a softer crumb.

With all the ingredients ready, let’s move on to the step-by-step process of making Gipfeli.

5. Kitchen Tools You’ll Need

Before we begin, it’s important to have the right kitchen tools to make the process smooth and enjoyable.

Essential Baking Tools:

✔ Mixing bowls – For preparing and proofing the dough.
✔ Rolling pin – Essential for rolling out and laminating the dough.
✔ Dough scraper – Helps fold and handle the dough without tearing it.
✔ Baking sheet & parchment paper – Ensures even baking and prevents sticking.
✔ Pastry brush – For applying the egg wash that gives Gipfeli a golden crust.
✔ Sharp knife or pizza cutter – Needed to cut the dough into triangles.

Pro Tip:

If you don’t have a dough scraper, you can easily use a butter knife or spatula to help fold and handle the Gipfeli dough. Proper dough handling is essential for achieving the flaky layers that make this Gipfeli recipe so delicious. Additionally, working on a cold marble surface will help keep the butter from melting during the lamination process, ensuring that your homemade Gipfeli turns out light and airy.

Now that you have gathered all your essential ingredients and baking tools, it’s time to begin the step-by-step process of making this authentic Gipfeli recipe. Follow each stage carefully to achieve that golden, buttery Swiss pastry with the perfect crisp and delicate interior.

💡 Pro Tip: If you’re new to laminated dough, check out our guide on Mastering Laminated Dough for Buttery Pastries for expert tips on handling butter layers like a pro.

6. Step-by-Step Guide: How to Make Gipfeli

Making Gipfeli is a multi-step process, but with a little patience, you’ll achieve bakery-quality results. Follow these steps carefully for flaky, golden pastries that are absolutely delicious.

Step 1: Preparing the Dough

The first step in making authentic Swiss Gipfeli is preparing a soft, elastic dough that will later be laminated with butter.

1. Activate the Yeast:
   • In a small bowl, combine ¾ cup (180ml) warm milk, 2 ¼ tsp (1 packet) active dry yeast, and 1 tbsp sugar.
   • Stir gently and let it sit for 5-10 minutes until frothy. If bubbles don’t form, the yeast might be inactive, and you should start over with fresh yeast.
2. Mix the Dry Ingredients:
   • In a large mixing bowl, whisk together 3 ½ cups (450g) all-purpose flour, remaining sugar, and 1 tsp salt.
3. Incorporate the Wet Ingredients:
   • Add the yeast mixture, 1 large egg, and 6 tbsp (85g) softened butter to the dry ingredients.
4. Knead the Dough:
   • Knead the dough for 8-10 minutes until it becomes smooth and elastic. If using a stand mixer, knead on medium speed for 5-7 minutes.
   • If the dough is too sticky, add 1 tbsp flour at a time until manageable. If too dry, add a few drops of milk.
5. Shape into a Ball and Let It Rest:
   • Lightly grease a bowl, place the dough inside, and cover with a damp cloth. Let it rest for 15 minutes before proceeding to the first proofing.

Step 2: First Proofing

✔ Why this step is important: Proofing allows the yeast to develop flavor and structure, ensuring a light, airy pastry.

• Place the covered dough in a warm, draft-free area. Ideal proofing spots include:
  • Near a warm oven (but not too hot!).
  • Inside the microwave with a cup of hot water to create steam.
  • In the oven with the light on (no heat).
• Let it rise for 1.5 to 2 hours, or until it doubles in size.

Troubleshooting:

• If the dough isn’t rising, check if the yeast was properly activated or move it to a warmer place.
• If it rises too much, gently punch it down and refrigerate for 30 minutes before continuing.

Once the dough has risen, it’s time for the lamination process, which creates the beautiful, flaky layers in Gipfeli.

Step 3: Rolling and Laminating the Dough

Now comes the key technique—laminating the dough with butter to create thin, crispy layers.

1. Prepare the Butter Layer:

• Take ¾ cup (170g) cold European-style butter and place it between two sheets of parchment paper.
• Roll it out into a thin 7-inch (18cm) square using a rolling pin.
• Refrigerate while you roll out the dough.

2. Roll the Dough:

• Lightly flour a clean surface and roll the dough into a 10×10 inch (25x25cm) square.

3. Enclose the Butter:

• Place the cold butter square in the center of the dough at a 45-degree angle (like a diamond shape).
• Fold the corners of the dough over the butter, sealing it inside like an envelope.
• Roll it out into a 10×20 inch (25x50cm) rectangle.

4. First Fold (Single Turn):

• Fold the dough into thirds like a letter.
• Refrigerate for 30 minutes to keep the butter cold.

5. Repeat the Folding Process 2 More Times:

• Roll, fold, and chill two more times for a total of three folds.
• This creates thin layers that will puff up when baked.

Now that the laminated dough is ready, let’s move on to shaping and proofing the Gipfeli.

Step 4: Shaping the Gipfeli

1. Roll the Dough One Last Time:
   • Roll the dough into a large rectangle about ¼ inch (6mm) thick.
   • Use a sharp knife or pizza cutter to divide it into triangles (about 4 inches wide at the base, 8 inches tall).
2. Shaping the Crescent Rolls:
   • Take a triangle and gently stretch it slightly to make rolling easier.
   • Starting from the base, roll the dough towards the tip, forming a tight crescent shape.
   • Place the rolled Gipfeli seam-side down on a parchment-lined baking sheet.

Now that they are shaped, let’s proof them one final time before baking.

Step 5: Second Proofing

✔ Why this step matters: This final proof makes the dough fluffier and lighter before baking.

• Cover the shaped Gipfeli with a clean kitchen towel and let them rise for 30-40 minutes at room temperature.
• For extra-flaky layers, refrigerate them for 1 hour instead.
• Preheat the oven to 375°F (190°C) during this time.

Step 6: Baking the Gipfeli

1. Apply Egg Wash:
   • Whisk 1 egg yolk with 1 tbsp milk and brush it lightly over the Gipfeli.
   • This gives them a shiny, golden crust.
2. Bake in a Preheated Oven:
   • Place the tray in the center rack.
   • Bake for 15-18 minutes, until deep golden brown.
3. Cool Before Serving:
   • Let the Gipfeli rest for 5 minutes before enjoying.
   • Best served warm with butter, jam, or honey!

7. Tips for the Best Homemade Gipfeli

Baking perfect Gipfeli requires attention to detail. By following these tips, you’ll get flaky, golden pastries with the right balance of crispness and softness.

1. Keep the Butter Cold for Perfect Layers

One of the most important factors in making flaky Gipfeli is keeping the butter cold during lamination. Warm butter will melt into the dough, ruining the layering effect. Always use cold European-style butter, and if your kitchen is warm, work in short intervals, returning the dough to the fridge as needed.

2. Don’t Over-Knead the Dough

Kneading is necessary to develop gluten, but over-kneading will make the Gipfeli tough. Mix just until the dough is smooth and elastic. If kneading by hand, stop once the dough no longer sticks to your fingers. If using a stand mixer, knead on medium speed for 5-7 minutes.

3. Allow Proper Proofing

Skipping or shortening proofing time can result in dense pastries. The first proof helps the yeast develop structure, while the second proof gives the dough a lighter texture. If your kitchen is cool, proofing may take longer—patience is key.

4. Roll and Shape with Care

When rolling out the dough for your Gipfeli recipe, always use light pressure to avoid squeezing out the butter layers. Proper rolling technique is essential for achieving the flaky texture that makes homemade Gipfeli so delicious. If too much pressure is applied, the laminated layers may break down, resulting in a denser pastry instead of the desired light, airy texture.

When shaping the Gipfeli dough into triangles, roll them tightly but gently to create distinct layers that will expand beautifully in the oven. Additionally, always place the shaped Gipfeli seam-side down on the baking sheet—this ensures that they hold their shape during baking and develop an even golden-brown crust.

💡 Pro Tip: For an extra crisp and golden finish, lightly brush the Gipfeli with an egg wash before baking. Want to perfect your lamination skills? Read our guide on Mastering Laminated Dough for Buttery Pastries.

5. Use Egg Wash for a Golden Finish

For that bakery-style golden crust, brush the Gipfeli with a thin layer of egg yolk mixed with milk. Avoid applying too much—just a light coating will give the perfect shine.

💡 Want to learn more about achieving perfect flaky pastries? Check out our guide on How to Make the Best Flaky Pastries from Scratch.

8. Variations and Filling Ideas

While classic butter Gipfeli is delicious on its own, you can also experiment with different fillings and flavors to suit your taste.

Sweet Variations

✔ Schoggi-Gipfeli (Chocolate-Filled) – Place a small chocolate bar or Nutella inside before rolling.
✔ Nussgipfeli (Nut-Filled) – Spread hazelnut paste or almond cream inside the dough.
✔ Vanilla Sugar or Cinnamon Sugar Twist – Sprinkle vanilla or cinnamon sugar before rolling for an extra touch of sweetness.

Savory Variations

✔ Laugengipfeli (Pretzel-Style) – Dip the unbaked Gipfeli in a baking soda solution before baking for a crisp, salted crust.
✔ Ham & Cheese Gipfeli – Add Swiss cheese and ham inside before rolling.
✔ Spinach & Feta Gipfeli – Fill with sautéed spinach and feta cheese for a Mediterranean twist.

Alternative Methods

✔ Gluten-Free Gipfeli – Use gluten-free flour and xanthan gum to create a wheat-free version.
✔ Vegan Gipfeli – Replace butter with vegan margarine and use almond milk for the egg wash.

🔥 Want more creative baking ideas? Check out Sweet Treats and Snacks You Can Bake at Home.

9. Serving Suggestions

Gipfeli is best enjoyed fresh and warm, but pairing it with the right spreads and drinks can take it to the next level.

1. Classic Swiss Breakfast

✔ Serve with butter and homemade jam—apricot, raspberry, or cherry are great options.
✔ Pair with coffee, tea, or Swiss hot chocolate.
✔ Add a side of fresh fruit like berries or sliced apples.

2. Sweet & Decadent Treats

✔ Drizzle with melted chocolate or honey for extra indulgence.
✔ Serve with whipped cream or mascarpone.

3. Savory Pairings for Brunch

✔ Enjoy with cheese, scrambled eggs, or cold cuts for a filling meal.
✔ Serve with herbed cream cheese or smoked salmon for a gourmet touch.

☕ Want to find the best coffee to pair with Gipfeli? Read Perfect Coffee Pairings for Breakfast Pastries.

10. Storing and Reheating Gipfeli

1. Storing Baked Gipfeli

✔ Keep in an airtight container at room temperature for up to 2 days.
✔ If storing for longer, refrigerate for up to 5 days.

2. Freezing Instructions

✔ Before baking: Shape the Gipfeli, then freeze them on a baking tray. Once frozen, transfer to a zip-lock bag. When ready to bake, proof at room temperature for 1 hour before baking.
✔ After baking: Let them cool completely, then freeze for up to 3 months.

3. Best Way to Reheat

✔ Oven: Bake at 350°F (175°C) for 5-7 minutes to restore crispness.
✔ Toaster Oven: Set at medium heat for 3-5 minutes.
✔ Avoid the microwave! It will make the pastry soggy.

11. FAQs About Gipfeli

12. Conclusion

Switzerland straight to your kitchen. This Swiss crescent roll is the perfect balance of buttery, flaky layers and a crispy golden crust, making it a must-try for any pastry lover.

✔ Whether you enjoy this Gipfeli recipe plain, filled with chocolate or nuts, or turned into a savory treat, there’s a version for every craving.
✔ It’s the ultimate Swiss breakfast pastry, ideal for pairing with coffee, jam, or honey.
✔ You can make Gipfeli ahead of time, freeze it, and bake it fresh whenever you want.

Baking homemade Gipfeli is a rewarding experience, allowing you to recreate the flavors of a traditional Swiss bakery in your own home. If you love European pastries, don’t forget to explore more delightful recipes like our Homemade Desserts with a European Twist.

Now it’s your turn! Try this Gipfeli recipe and let us know how it turned out. Share your creations on social media and tag @SistaRecipes—we’d love to see your delicious results!

10 Reasons to Love This Gipfeli Recipe – The Best Swiss Crescent Roll You Must Try

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• Author: sistarecipes
• Total Time: 2 hours 45 minutes
• Yield: 12 Gipfeli 1x

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Description

This authentic Gipfeli recipe will guide you step by step to making flaky, golden Swiss crescent rolls at home. Perfect for breakfast or brunch, these buttery pastries have a crisp exterior and soft, layered interior. Serve them with butter, jam, or coffee for a true Swiss bakery experience.

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Ingredients

Scale 1x2x3x

For the Dough:

• 3 ½ cups (450g) all-purpose flour
• 2 ¼ tsp (1 packet) active dry yeast
• ¾ cup (180ml) warm milk (100-110°F / 37-43°C)
• ¼ cup (50g) sugar
• 1 tsp salt
• 1 large egg
• 6 tbsp (85g) unsalted butter (softened)

For the Butter Layer (Lamination):

• ¾ cup (170g) cold European-style butter

For the Egg Wash:

• 1 egg yolk
• 1 tbsp milk

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Instructions

1️⃣ Activate the Yeast: In a small bowl, mix warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.

2️⃣ Make the Dough: In a large bowl, combine flour, salt, softened butter, and the activated yeast mixture. Knead for 8-10 minutes until smooth.

3️⃣ First Proofing: Place the dough in a greased bowl, cover, and let it rise in a warm place for 1.5 to 2 hours or until doubled in size.

4️⃣ Prepare the Butter Block: Roll cold butter between parchment paper into a 7-inch square and refrigerate.

5️⃣ Laminate the Dough: Roll the dough into a 10×10 inch square, place the butter in the center, fold it over, and roll out into a 10×20 inch rectangle. Fold into thirds, chill for 30 minutes, and repeat this process two more times.

6️⃣ Shape the Gipfeli: Roll the dough into a thin rectangle, cut into triangles, and roll each one into a crescent shape.

7️⃣ Second Proofing: Let the shaped Gipfeli rise for 30-40 minutes on a baking sheet.

8️⃣ Bake the Gipfeli: Brush with egg wash, bake at 375°F (190°C) for 15-18 minutes, or until golden brown.

9️⃣ Serve & Enjoy: Let the Gipfeli cool for a few minutes, then enjoy warm with butter, jam, or coffee!

Notes

✔ Use cold butter for lamination to achieve the best flaky layers.
✔ For extra flavor, add a pinch of cinnamon or vanilla extract to the dough.
✔ Make-ahead tip: The dough can be refrigerated overnight for deeper flavor.
✔ Freezing option: Freeze shaped Gipfeli before the second proof; thaw and proof before baking.

• Prep Time: 2 hours 30 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Pastries
• Method: Baking, Laminated Dough
• Cuisine: Swiss

Nutrition

• Serving Size: 1 Gipfeli
• Calories: 220 kcal
• Sugar: 4g
• Sodium: 150mg
• Fat: 12
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 45mg

Keywords: Gipfeli recipe, Swiss crescent roll, homemade Gipfeli, Swiss pastry recipe, flaky breakfast pastry