Authentic Butter Gipfeli Recipe (Swiss Croissants)
Master the art of the Swiss Sunday breakfast with this authentic Butter Gipfeli recipe. Unlike French croissants, these are slightly denser, curved, and possess a nutty, savory finish perfect for dipping in coffee.
Equipment
- Stand Mixer
- Rolling Pin
- Baking Sheet
- Parchment Paper
- Pastry Brush
Ingredients
The Dough (Détrempe)
- 500 g Flour (Type 550 or mix of AP/Bread flour)
- 10 g Salt
- 40 g Sugar
- 20 g Fresh Yeast Or 7g active dry yeast
- 250 ml Whole Milk Lukewarm
- 50 g Butter Softened, for the dough
For Lamination
- 250 g European Style Butter Cold, min 82% fat
Assembly
- 1 Egg Yolk Mixed with 1 tbsp milk for wash
Instructions
- Activate the Yeast: In a small bowl, dissolve the yeast and sugar in lukewarm milk. Let sit for 5-10 minutes until frothy.
- Mix Dough: Combine flour and salt in a mixer. Add the yeast mixture and the 50g of softened butter. Knead on low speed for 8-10 minutes until smooth and elastic.
- First Proof & Chill: Cover and let rise at room temperature for 1 hour (doubled in size). Then, place the dough in the fridge for at least 30 minutes to chill thoroughly.
- Prepare Butter Block: Pound the cold 250g laminating butter between parchment paper into a 15x15cm square. Keep it pliable but cold.
- Lock-In: Roll chilled dough into a square larger than the butter. Place butter in center (diamond shape), fold corners over to seal like an envelope.
- Fold 1: Roll dough into a 20x60cm rectangle. Fold in thirds (letter fold). Wrap and chill for 30 minutes.
- Fold 2: Rotate dough 90 degrees. Roll out and fold in thirds again. Chill for 30 minutes.
- Fold 3: Repeat the rolling and folding process one last time. Chill.
- Shape: Roll dough to 4mm thickness. Cut into isosceles triangles (10-12cm base). Notch the base, stretch slightly, and roll up tightly, curving ends to form a crescent.
- Final Proof: Place on parchment-lined baking sheet. Cover loosely and proof for 45-60 minutes until they wobble when shaken.
- Bake: Preheat oven to 200°C (400°F). Brush with egg wash. Bake for 18-22 minutes until deep golden brown. Optional: Place a tray of ice cubes in the bottom of the oven at the start for steam.
Notes
Storage: Best eaten fresh. Freeze unbaked shaped dough for best future results.
Flour Note: If you cannot find Swiss Weissmehl, a mix of All-Purpose and Bread Flour works best to get the right protein content.
Flour Note: If you cannot find Swiss Weissmehl, a mix of All-Purpose and Bread Flour works best to get the right protein content.