Ingredients
Equipment
Method
- In a stand mixer, combine the flour, sugar, salt, and instant yeast.
- Add the cold milk and mix until the dough starts coming together. Knead on medium speed for 8-10 minutes until smooth and elastic.
- Form the dough into a ball, place in a greased bowl, cover, and chill in the fridge for 2 hours (or overnight).
- Meanwhile, prepare a butter block by flattening cold butter between two parchment sheets into a 6x8-inch rectangle.
- Once dough is chilled, roll it out into a 12x16-inch rectangle, then place the butter block in the center. Fold the dough over the butter and seal the edges.
- Roll the dough into a 12x24-inch rectangle and fold into thirds. Wrap and chill for 30 minutes, then repeat the process two more times.
- After the final fold, roll the dough out and cut into triangles. Roll each triangle up into a crescent shape and place on a baking sheet.
- Allow the Gipfeli to proof for 1-2 hours. If using an egg wash, brush them with a beaten egg before baking.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until golden brown.
Notes
Be patient with the chilling process, as it’s key to achieving those buttery, flaky layers. Make sure everything stays cold throughout the process.
