Gipfeli Recipe, also known as Swiss croissants, are a delightful Swiss pastry enjoyed for breakfast or as a snack. These flaky, buttery treats are made with a yeasted dough, rolled out and layered with butter, then shaped into crescents and baked until golden brown.

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Here’s Gipfeli Recipe

Gipfeli recipes, with their delicate layers and rich buttery flavour, are a quintessential part of Swiss bakery culture, embodying the country’s commitment to craftsmanship and quality ingredients.

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Making Gipfeli may seem intricate, with multiple rolling and folding steps, but the result is worth the effort. Each bite offers a symphony of textures, from the crisp outer layer to the soft, fluffy interior, making them a delightful indulgence for any time of day.

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Whether enjoyed fresh out of the oven or reheated for a quick breakfast on the go, Gipfeli is a beloved treat that evokes a sense of comfort and tradition. Their versatility allows for endless variations, from classic plain croissants to decadent chocolate-filled delights, making them suitable for any occasion. Whether you’re savouring them in a cozy Swiss café or baking them in your kitchen, Gipfeli is sure to evoke the charm of Switzerland and delight your taste buds with every bite.

Delicious Gipfeli Recipe: Perfect Swiss Pastries at Home

Recipe by Eric

Servings

12

servings

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

Ingredients:

• 500g (4 cups) all-purpose flour

• 10g (2 tsp) instant yeast

• 60g (1/4 cup) granulated sugar

• 10g (2 tsp) salt

• 250ml (1 cup) milk, lukewarm

• 250g (1 cup) unsalted butter, cold and cubed

• 1 egg, beaten (for egg wash)

Instructions:

• Combine the flour, instant yeast, sugar, and salt in a large mixing bowl. Make a well in the centre and pour in the lukewarm milk. Mix until a dough forms.
• Turn the dough onto a lightly floured surface and knead for 5-7 minutes or until smooth and elastic. Shape the dough into a ball, cover with plastic wrap, and let it rest for 30 minutes.
• After resting, roll out the dough into a rectangle about 1/4 inch thick. Place the cubed cold butter in the centre of the dough and fold the sides over to encase the butter completely.
• Roll the dough into a rectangle again, then fold it into thirds like a letter. This is one turn. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
• Repeat the rolling and folding process (two more turns) twice, chilling the dough for 30 minutes between each turn.
• After the final turn, roll the dough into a large circle about 1/8 inch thick. Cut the dough into 12 equal wedges.
• Starting from the wide end, roll each wedge into a crescent shape. Place the shaped Gipfeli on a baking sheet lined with parchment paper, leaving some space between each one.
• Cover the shaped Gipfeli with a clean kitchen towel and let them rise at room temperature for about 1 hour or until slightly puffy.
• Preheat the oven to 200°C (400°F). Brush the risen Gipfeli with the beaten egg wash.
• Bake the Gipfeli in the oven for 12-15 minutes or until golden brown and flaky.
• Remove from the oven and let cool on a wire rack before serving. Enjoy your homemade Swiss croissants with your favourite spreads or fillings or a cup of coffee or tea. Bon appétit!

Ideas for Serving

• Serve Gipfeli warm with a dollop of butter and your favourite jam or marmalade.
• Enjoy them plain or with a dusting of powdered sugar for a touch of sweetness.
• Pair Gipfeli with hot coffee or tea for a perfect breakfast or afternoon treat.

Nutritional Information (per Gipfeli)

• Calories: 250
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 55mg
• Sodium: 200mg
• Total Carbohydrates: 30g
• Dietary Fiber: 1g
• Sugars: 5g
• Protein: 5g

History of Gipfeli

Gipfeli has a long-standing tradition in Swiss baking, whose origins trace back to the influence of Austrian and French pastry techniques. The word “Gipfeli” itself means “little peaks” in Swiss German, referring to the pastry’s crescent shape. Over the years, Gipfeli has become a staple in Swiss cuisine, often enjoyed during breakfast or as a snack. Their unique texture and slightly denser crumb differentiate them from their French counterparts, offering a distinctive and delicious experience.

FAQs

1. Can I freeze Gipfeli dough?

Yes, you can freeze Gipfeli dough after shaping it into crescents. Place the unbaked Gipfeli on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag and store for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.

2. Can I add fillings to my Gipfeli?

Absolutely! You can add fillings such as chocolate, almond paste, or fruit preserves. Place a small amount of filling at the base of each triangle before rolling it up.

3. How do I store leftover Gipfeli?

Leftover Gipfeli can be stored in an airtight container at room temperature for up to 2 days. For longer storage, they can be kept in the refrigerator for up to a week. Reheat in a warm oven before serving.

4. What is the difference between Gipfeli and croissants?

While Gipfeli and croissants are similar, Gipfeli is typically denser and less sweet than French croissants. They also have a slightly different texture due to incorporating butter into the dough.

5. Can I use whole wheat flour instead of all-purpose flour?

You can substitute whole wheat flour for part of the all-purpose flour, but this may result in a denser pastry. Start by replacing 1/4 to 1/2 of the all-purpose flour with whole wheat flour and adjust as needed.