Gipfeli are often compared to French croissants, yet offer a different texture and distinct Swiss taste. Check out these expert tips on baking Gipfeli at home!
Food flour, sugar, and cold butter are key ingredients needed for making doughnuts. Yeast should also be present to leaven the dough and create its characteristic flaky layers.
Ingredients
At the core of every successful Gipfeli recipe are quality ingredients: bread flour creates its flaky layers while active dry yeast energizes the dough, sugar and salt balance out its flavours, while sugar adds sweetness and balances out the saltiness in equal measures. Butter adds taste and rise-enhancing power; cold butter creates ideal textures and appearance; selecting high-quality unsalted butter can also make an impactful statement about the quality. Finally, rolling pin and pastry brush tools must also be available when shaping Gipfelis into shapes!
Gipfeli is traditionally served with coffee at Swiss cafes, but they’re just as easy to make at home for a quick breakfast or snack. You can store Gipfeli at room temperature for two days or freeze for longer storage.
Gipfeli shares many similarities with French croissants, yet it has its own distinct flavours and characteristics. Their recipe starts with bread flour with higher amounts of gluten than all-purpose flour, creating more structure to the pastry with crispier layers that stay crispier for longer. You could substitute other kinds of flour, such as spelt or rye flour, for bread flour to see what effects that have on the flavour or texture of your dough creation process.
Gipfeli dough is relatively straightforward and can be made quickly at home using measuring cups, spoons, and a stand or hand mixer for even faster production. Cold butter should be cut into cubes before being added to the dry ingredients, sugar, and salt; yeast should then be dissolved into warm milk for 10 minutes until bubbly before mixing well into the dough.
3 ½ cups bread flour
2 ¼ teaspoons active dry yeast
¼ cup sugar1 teaspoon salt
1 cup cold unsalted butter (cut into cubes)
1 cup warm milk
Preparing Gipfeli may require extra time and effort, but it’s worth your efforts. Refrigerate the dough to prevent over-proofing (which would result in tough and less flaky biscuits). Also, be careful to only use a light flour coating on your work surface as too much flour will make rolling out difficult and sticky dough.
Preparation
Gipfeli is a classic Swiss pastry, often enjoyed with coffee or tea at local cafes. These pastries boast flaky crescent shapes with light layers – an ideal breakfast treat. Quality ingredients such as all-purpose flour, butter, sugar, salt, yeast, etc., must be used for optimal texture and flavour in Gipfelis.
Once the dough has been mixed and kneaded, it must rest for at least an hour or until its volume doubles. During this period, it is essential that any handling be gentle as over-developing gluten may produce tough Gipfeli.
Once the dough has risen, it is ready to be shaped. Begin by lightly punching it to release any air bubbles and briefly kneading to reshape it before rolling it out into a large rectangle approximately 1/4-inch thick. When ready, apply cold butter onto one half and fold over it using lamination (rolling and folding process), which creates Gipfeli’s distinct layers.
Continue the same procedure twice more, refrigerating for 30 minutes between turns. When complete, your dough should have been set slightly but should still be soft enough to cut into triangles of equal size.
Once all Gipfeli have been assembled, they need to rest before baking – this step is essential in developing their signature light and airy texture when baked. While your Gipfeli is proofing, preheat your oven to 200degC (390degF).
To complete the Gipfeli recipe, brush them with an egg wash, which gives them their golden hue while providing additional moisture during baking. Next, bake the Gipfeli for 15-20 minutes until they become golden brown and flaky.
Gipfeli is delicious, but you can customize the experience by adding various fillings and toppings. For instance, try creating Chocolate-Filled Gipfelis by placing a piece of dark chocolate at one end before shaping each triangle; alternatively, use any fruit preserve or spread as filler; even try savoury versions such as Ham & Cheese Gipfeli with Pesto as filler!
Proofing
Gipfeli is yeast-based pastries filled with sweet and savoury ingredients, including sweet caramel or salty cheeses. To achieve delicate layers and a buttery taste, it’s crucial to allow the dough to rise properly before baking; this allows its flavours to develop properly while creating its distinctive flaky texture – unlike croissants, which often feature light layers with airy textures, Gipfelis are usually more densely-packed pastries that need time and care for optimal results.
For optimal gipfeli results, the best recipes combine all-purpose and bread flour to provide strength and tenderness, along with cold butter for layers and rich flavours. Active dry yeast should be used instead of instant yeast to allow airiness within the dough as it rises; adding too much liquid may alter its texture and flavour too quickly – make sure not to overdo it!
Once the dough has doubled, it’s time to shape Gipfeli. First, roll it out on a lightly floured surface until it is even rolling, and cut it into triangles before brushing it with egg wash and baking it until golden brown. Let the Gipfeli cool before refrigerating to serve for maximum success and best results.
Gipfeli is an iconic Swiss breakfast treat made with classic butter or one of many inventive fillings. Gipfeli is a great way to honour Swiss tradition and culinary heritage. It can be enjoyed as snacks alongside coffee/tea or cheese/cured meat dishes as a light breakfast meal option.
Gipfeli are a staple in Swiss breakfast culture and should be experienced at least once in your lifetime! Commonly served with butter or jam for spreadability and dunked in chocolate for sweet snacking pleasure, gipfelis also make an ideal lunchbox addition – make a delicious breakfast on the go and make their debut into your lunchbox! Essentially, they form part of an essential element of Swiss cuisine that should at least once be experienced!
Baking
Gipfeli is a buttery Swiss-style croissant’s beloved breakfast treat, known for its buttery taste and delicate layers. Gipfeli recipes can be as straightforward or intricate as you wish, allowing bakers to be creative with fillings and toppings; enjoy them alongside coffee or tea as an early morning sweet or as an afternoon treat; baking Gipfeli at home gives you full control of ingredients and temperatures for optimal flaky pastry results every time!
Quality ingredients are key when it comes to creating Gipfeli. For the dough, combine bread flour, sugar, salt and active dry yeast in warm water until activated; combine this liquid yeast with dry ingredients and knead until elastic. After this step is completed, cover it with plastic wrap and allow it to sit for one hour so the lamination process takes effect and creates the distinct flaky layers that make Gipfeli so popular.
To laminate dough, roll it out on a lightly floured surface to a thickness of around 1/4 inch and spread cold, pliable butter in half before folding the other half over it to encase it. Do this three or four more times while chilling between foldings – this process gives gipfeli their characteristic crescent shape and the delicate, airy texture that has made them so popular among guests!
Once Gipfeli are formed, they should be proofed for 30 minutes before being coated in egg wash and baked until golden brown. Rotating the baking sheet often while infusing your Gipfeli so they don’t darken or burn before fully cooking is necessary.
Gipfeli is quick and simple to prepare, perfect for any time of the day and every occasion. Their buttery flavour will surely delight your senses! Explore various fillings and toppings until you discover your favourites.