Gipfeli Recipe – Homemade Swiss Crescent Rolls
This Gipfeli Recipe gives you buttery, golden crescent rolls with flaky layers and a tender inside. Inspired by Swiss bakeries but made for your home kitchen, these pastries are perfect for breakfast, brunch, or a cozy afternoon treat.
Equipment
- Large mixing bowl
- Measuring cups/spoons
- Rolling Pin
- Parchment paper
- Plastic wrap
- baking sheets
- Pastry brush
- Sharp knife or pizza cutter
- Clean kitchen towel
- Cooling rack
Ingredients
- 4 cups 480 g all-purpose flour
- 1 cup 240 ml warm whole milk (about 100°F)
- ¼ cup 50 g granulated sugar
- 2¼ tsp active dry yeast 1 packet
- 1 cup 226 g unsalted butter, cold and cubed
- 1½ tsp fine sea salt
- 1 large egg beaten (for egg wash)
Optional Add-Ins:
- Dark chocolate squares for sweet variation
- Shredded Swiss cheese for a savory version
Instructions
- Warm the milk and activate the yeast with sugar until foamy.
- Mix in flour and salt; knead until dough is smooth and elastic.
- Chill the dough and prepare a cold butter block.
- Enclose the butter in the dough and roll into a rectangle.
- Perform three single folds with chilling between each fold.
- Roll the dough, cut into triangles, and shape into crescents.
- Let rise for 45 minutes until slightly puffy.
- Brush with egg wash and bake at 400°F (200°C) for 18–22 minutes.
- Cool on a wire rack before serving.
Notes
Best results come from keeping the butter and dough cold throughout the folding process. Contains gluten and dairy.