Gipfeli Recipe
Ingredients
- 4 cups all-purpose flour
- 1 cup milk (warm)
- 2 tbsp sugar
- 1 tsp salt
- 2 ¼ tsp active dry yeast
- 1 cup unsalted butter (cold, for lamination)
- 1 egg (for egg wash)
Instructions
Prepare the Dough
- In a mixing bowl, blend together warm milk, sugar, and yeast. Let it rest for approximately 5-10 minutes until it becomes bubbly.
- In an additional bowl, combine the flour with the salt. Slowly incorporate the yeast mixture and knead the dough until it becomes soft.
- Place a damp cloth over the dough and allow it to rise in a warm area for approximately 1 hour or until it has doubled in volume.
Laminate the Dough
- On a surface lightly dusted with flour, expand the dough into a rectangular shape.
- Put the cold butter in between two pieces of parchment paper. Use a rolling pin to flatten the butter into a thin rectangle.
- Place the butter in the center of the rolled-out dough. Fold the dough over the butter, sealing the edges.
Roll and Fold
- Roll the dough into a long rectangle again, then fold it into thirds (like a letter). This process creates layers.
- Repeat the rolling and folding process twice, chilling the dough for 20 minutes between each fold.
Shape the Gipfeli
- Roll out the dough into a larger rectangle and cut it into triangles.
- Starting from the base of each triangle, roll it up towards the tip to form the crescent shape.
- Position the formed gipfeli on a baking tray covered with parchment paper.t paper.
Bake
- Preheat your oven to 375°F (190°C).
- Brush each gipfeli with a beaten egg for a shiny finish.
- Bake for 15-20 minutes or until golden brown and flaky.
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