Introduction
Gipfeli, Switzerland’s answer to the French croissant, is a crispy, golden, and slightly denser pastry that has been a breakfast staple for centuries. Unlike French croissants, which are known for their extreme flakiness and buttery layers, Swiss Gipfeli has a firmer texture with a subtle sweetness—making it perfect for pairing with jam, butter, or even savory fillings.
Whether you’re a home baker looking to master the art of laminated dough or just someone who wants to experience an authentic Swiss breakfast, this step-by-step Gipfeli recipe will guide you through everything you need to know. From selecting the right ingredients to achieving the perfect bake, we’ll cover it all.
👉 Check out this easy homemade pastry guide for more delicious breakfast ideas!
PART 1: What is a Gipfeli?
The Swiss Take on Croissants
At first glance, a Gipfeli might look similar to a croissant, but there are a few key differences:
| Feature | Croissant | Gipfeli |
|---|---|---|
| Texture | Light, airy, very flaky | Denser, slightly crispy |
| Butter Content | High (rich & buttery) | Lower than croissants |
| Sweetness | Mildly sweet | Slightly sweeter |
| Shape | More curved | Often straighter |
| Origin | France | Switzerland |
Unlike croissants, which are made using butter-layered dough folded multiple times, Gipfeli dough is often less buttery and more structured. This makes it easier to handle for beginners, while still delivering a deliciously flaky bite.
Origin and History of Swiss Gipfeli
The Gipfeli has deep roots in Swiss baking culture, dating back centuries. The word itself comes from the Alemannic dialect, meaning “small horn”, referencing its curved or crescent-like shape.
While croissants were popularized in France, Swiss bakers developed their own version, focusing on a balance of richness and structure, making Gipfeli a go-to breakfast item across the country. Today, you’ll find Gipfeli in Swiss bakeries, cafes, and homes, often served alongside coffee or hot chocolate.
PART 2: Essential Ingredients for a Traditional Gipfeli
Core Ingredients & Their Role in the Recipe
A great Gipfeli starts with the right ingredients. Each component plays a key role in achieving the perfect balance of fluffiness, structure, and flavor.
1. Flour – Choosing the Right Type
The type of flour you use can make or break your Gipfeli.
- Best Choice: Bread flour (high protein, around 11-12%) for a structured yet airy texture.
- Alternative: All-purpose flour (lower protein) for a softer, slightly denser result.
2. Yeast & Fermentation – The Secret to Fluffy Gipfeli
Yeast is what gives Gipfeli their light rise while maintaining a structured texture.
- Active dry yeast: Needs to be activated in warm liquid before mixing.
- Instant yeast: Can be mixed directly into the flour.
- Sourdough starter (for a tangy alternative!)
💡 Pro Tip: A slow, cold fermentation in the fridge overnight improves the flavor and texture.
3. Butter vs. Margarine – Which One Works Best?
Traditional croissants rely heavily on butter, but Gipfeli uses less fat, making them less greasy yet still flaky.
- Butter: Provides the best flavor and natural flakiness.
- Margarine: Often used in commercial Swiss bakeries for a slightly firmer texture.
- Vegan Alternative: Plant-based margarine or coconut oil.
4. Milk or Water – The Hydration Factor
- Milk (recommended) adds a richer taste and softer crumb.
- Water creates a crispier exterior and slightly chewier inside.
Alternative Ingredients for Dietary Preferences
Want to experiment with different versions? Here’s how you can tweak the classic recipe:
| Variation | Ingredient Swap |
|---|---|
| Vegan Gipfeli | Use plant-based milk and vegan butter |
| Gluten-Free Gipfeli | Substitute with a gluten-free flour blend with added xanthan gum |
| Sourdough Gipfeli | Replace yeast with a natural sourdough starter for a deeper flavor |
| Extra Fluffy Version | Add a small amount of egg yolk for a richer texture |
PART 3: Step-by-Step Guide to Making Gipfeli
Now that we’ve covered the essential ingredients, let’s dive into the step-by-step process to make authentic Swiss Gipfeli at home. Follow these instructions carefully to get flaky, golden, and delicious pastries every time.
Step 1: Preparing the Dough
The foundation of a perfect Gipfeli is a well-mixed dough with just the right hydration and gluten development.
Ingredients for the Dough
- 500g bread flour (or all-purpose flour)
- 10g salt
- 50g granulated sugar
- 10g instant yeast (or 12g active dry yeast)
- 300ml lukewarm milk (or water for a crisper texture)
- 50g butter (softened, for the dough)
Mixing & Kneading the Dough
- Activate the Yeast(if using active dry yeast):
- Mix the yeast with lukewarm milk and 1 tsp sugar.
- Let it sit for 5-10 minutes until frothy.
- Combine Dry Ingredients:
- In a large bowl, mix flour, salt, and sugar.
- Incorporate Wet Ingredients:
- Pour in the milk and yeast mixture and begin mixing.
- Add the softened butter and knead the dough for 10-12 minutes until it becomes smooth and elastic.
- First Rise (Bulk Fermentation):
- Cover the dough and let it rest in a warm place for 60-90 minutes, or until doubled in size.
- Alternatively, refrigerate overnight for enhanced flavor and texture.
Step 2: Rolling and Folding the Dough
This step is crucial for creating the light layers that give Gipfeli their signature texture.
1. Preparing the Butter Layer
Instead of the heavy lamination process used for croissants, Gipfeli require a simpler butter incorporation method.
- Roll out cold butter into a thin rectangle between two sheets of parchment paper.
- Refrigerate while rolling out the dough.
2. Rolling the Dough
- Roll the chilled dough into a large rectangle about 5mm thick.
- Place the butter sheet in the center and fold the dough over it.
- Roll out again, keeping the butter evenly distributed.
💡 Pro Tip: If your butter starts melting, place the dough in the fridge for 15 minutes before continuing.
Step 3: Shaping and Proofing the Gipfeli
Now it’s time to shape the classic Swiss crescent.
Shaping the Gipfeli
- Roll out the dough into a large rectangle (about 30cm x 40cm).
- Cut into triangles (each about 10cm wide at the base).
- Roll each triangle from the base to the tip, stretching slightly as you roll.
- Place each Gipfeli on a lined baking sheet, with the tip tucked underneath.
Final Proofing (Second Rise)
- Cover with a clean towel and let the shaped Gipfeli rise for 45-60 minutes until slightly puffy.
- Avoid over-proofing, or they may collapse when baked.
PART 4: Baking Tips for Perfect Gipfeli
Now that your Gipfeli are shaped and proofed, it’s time to bake them to golden perfection. This section covers the best oven settings, baking techniques, and troubleshooting tips to ensure you get that ideal balance of flakiness, crispiness, and softness.
The Best Oven Temperature & Baking Time
Baking Gipfeli at the right temperature is crucial to achieving a crispy exterior and a soft, airy inside.
Recommended Baking Conditions:
- Temperature: 190°C (375°F) for 18-22 minutes
- Oven Position: Middle rack for even heat distribution
- Steam Option:
- Adding a tray of hot water to the oven can help create extra flakiness
- Spritzing the oven with water before baking enhances the crust
💡 Pro Tip: If your oven tends to bake unevenly, rotate the baking tray halfway through for consistent browning.
How to Get the Perfect Texture
A perfect Gipfeli should have:
✔️ A golden-brown, crisp crust
✔️ A light, layered interior
✔️ A slightly chewy bite
Here’s how to achieve that:
1. Egg Wash for a Shiny, Golden Finish
To get that beautiful golden sheen, brush the Gipfeli with an egg wash before baking:
- Classic Egg Wash: 1 egg yolk + 1 tbsp milk
- For Extra Shine: Add a pinch of sugar
- Vegan Alternative: Use plant-based milk or aquafaba
2. Ensuring Even Baking
- Avoid overcrowding the baking tray—leave at least 5cm (2 inches) of space between each Gipfeli.
- If the bottoms brown too quickly, place an extra baking tray underneath for insulation.
Common Baking Mistakes & How to Fix Them
| Problem | Cause | Solution |
|---|---|---|
| Gipfeli are too dense | Under-proofed dough | Let them rise longer before baking |
| Butter leaks out | Butter was too warm | Chill dough between folds |
| Dough is tough | Over-kneading | Mix just until smooth and elastic |
| Gipfeli are pale | Low oven temperature | Increase temp slightly and use egg wash |
| Too dry inside | Overbaked | Reduce baking time by 2-3 minutes |
💡 Quick Fix: If your Gipfeli turn out too crispy, lightly brush them with butter after baking to soften them.
PART 5: Sourdough Gipfeli – A Healthier Alternative
If you’re looking for a more natural, flavorful, and gut-friendly way to make Gipfeli, using sourdough starter instead of commercial yeast is a great option. Sourdough Gipfeli have a slightly tangy taste, better digestibility, and a more complex texture.
Why Use Sourdough Instead of Yeast?
Switching to sourdough fermentation has several advantages:
✔️ Better Digestibility – Long fermentation breaks down gluten, making it easier on the stomach.
✔️ Deeper Flavor – The slow process enhances the natural sweetness and adds a mild tang.
✔️ No Commercial Yeast – Great for those sensitive to baker’s yeast.
✔️ Longer Freshness – Sourdough Gipfeli stay fresh longer due to natural acidity.
How to Adapt the Traditional Recipe for Sourdough
Replacing instant yeast with sourdough starter requires small changes in hydration, fermentation time, and proofing.
1. Adjusting Ingredients for Sourdough Gipfeli
Here’s how to modify the recipe:
| Ingredient | Yeast-Based Gipfeli | Sourdough Gipfeli |
|---|---|---|
| Flour | 500g bread flour | 500g bread flour |
| Liquid | 300ml milk or water | 280ml milk or water |
| Yeast | 10g instant yeast | 100g active sourdough starter |
| Butter | 50g in dough | 50g in dough |
| Salt | 10g | 10g |
| Sugar | 50g | 50g |
💡 Important: Sourdough needs more time to ferment, so be patient!
2. Adjusting Fermentation & Proofing Times
| Step | Regular Gipfeli | Sourdough Gipfeli |
|---|---|---|
| Bulk Fermentation | 60-90 minutes | 4-6 hours (room temp) or overnight (fridge) |
| Final Proofing | 45-60 minutes | 2-4 hours (until puffy) |
How to Tell if Your Dough is Ready
- Press the dough lightly with your finger:
- If it springs back too quickly → Needs more time.
- If it slowly springs back → Perfectly proofed!
Baking Sourdough Gipfeli
- Preheat the oven to 190°C (375°F).
- Apply a light egg wash for a golden crust.
- Bake for 20-22 minutes until crisp and golden brown.
- Cool on a wire rack before serving.
💡 Pro Tip: For extra crunch, let them cool completely, then reheat in the oven for 2-3 minutes before serving.
PART 6: Easy Homemade Gipfeli Variations
One of the best things about homemade Gipfeli is that you can customize them to suit your taste. Whether you prefer sweet or savory, adding different fillings and toppings can elevate your Gipfeli from classic to gourmet.
Sweet vs. Savory Gipfeli
Gipfeli are versatile—they can be made buttery and sweet like a croissant or rich and savory like a stuffed pastry. Here’s a look at the different variations:
Sweet Gipfeli Variations
| Variation | How to Make It |
|---|---|
| Chocolate Gipfeli | Place a few chocolate chips or a chocolate bar piece inside before rolling. |
| Almond Gipfeli | Fill with almond paste and top with sliced almonds & powdered sugar. |
| Jam-Filled Gipfeli | Spread raspberry, apricot, or strawberry jam before rolling. |
| Cinnamon Sugar Gipfeli | Sprinkle cinnamon-sugar mix over the dough before rolling. |
💡 Tip: To keep sweet fillings from leaking out, seal the edges well when rolling.
Savory Gipfeli Variations
| Variation | How to Make It |
|---|---|
| Ham & Cheese Gipfeli | Add thin ham slices and Swiss cheese before rolling. |
| Spinach & Feta Gipfeli | Use cooked spinach and crumbled feta cheese for a Mediterranean twist. |
| Herb & Garlic Butter Gipfeli | Brush dough with garlic butter & sprinkle fresh herbs before rolling. |
| Smoked Salmon & Cream Cheese | Spread a thin layer of cream cheese & add smoked salmon before rolling. |
💡 Tip: For a golden, glossy finish, brush savory Gipfeli with egg wash + a pinch of salt before baking.
How to Make an Extra Flaky Gipfeli
Want lighter, flakier Gipfeli? Try these pro techniques:
✔️ Use cold butter – Keep the butter firm during rolling to create layers.
✔️ Chill between steps – If dough gets warm, refrigerate for 15 minutes before shaping.
✔️ Roll dough thinner – A thinner roll gives more delicate layers after baking.
✔️ Use steam while baking – Place a small tray of water in the oven for an extra-crisp crust.
PART 7: Storing and Reheating Gipfeli
Once you’ve made a fresh batch of homemade Gipfeli, you’ll want to keep them fresh and delicious for as long as possible. Proper storage and reheating techniques help maintain their flaky texture and buttery taste.
How to Keep Gipfeli Fresh for Longer
Gipfeli are best enjoyed fresh, but if you need to store them, follow these methods:
Short-Term Storage (1-2 Days)
- Store at room temperature in a paper bag or loosely covered container.
- Avoid plastic bags, as they can make the Gipfeli soft and soggy.
Medium-Term Storage (Up to 1 Week)
- Keep in an airtight container at room temperature.
- Reheat before serving to restore crispiness.
Long-Term Storage (Up to 2 Months)
- Freeze baked Gipfeli:
- Let them cool completely, then wrap in plastic wrap and place in a freezer-safe bag.
- Label with the date to track freshness.
- Freeze unbaked Gipfeli:
- Shape the dough, place on a baking sheet, and freeze until solid.
- Transfer to a freezer bag and bake directly from frozen (adding 5-7 extra minutes to bake time).
The Best Way to Reheat Gipfeli Without Drying Them Out
Reheating properly restores the crispiness without making Gipfeli dry or chewy.
| Method | Instructions | Best for |
|---|---|---|
| Oven (Best Method!) | Heat at 175°C (350°F) for 5-7 minutes | Restoring flakiness |
| Toaster Oven | Toast at medium-low heat for 3-4 minutes | Quick reheating |
| Microwave (Not Recommended) | Heat for 10-15 seconds (will be soft, not flaky) | Super quick warm-up |
| Air Fryer | Reheat at 160°C (320°F) for 3-5 minutes | Crisping up leftovers |
💡 Pro Tip: To refresh frozen Gipfeli, sprinkle with a little water before reheating to prevent dryness.
PART 8: Common Mistakes When Making Gipfeli
Even experienced bakers can run into issues when making Gipfeli. Understanding common mistakes and how to fix them will help you achieve perfectly flaky, golden-brown pastries every time.
Dough Mistakes That Ruin Texture
| Mistake | Cause | Solution |
|---|---|---|
| Dough is too tough or chewy | Over-kneading or using low-protein flour | Use bread flour and knead only until smooth |
| Gipfeli don’t rise properly | Yeast is expired or water is too hot | Use fresh yeast and keep water lukewarm (not hot!) |
| Butter melts into dough | Dough is too warm when rolling | Chill dough between steps to keep butter firm |
| Gipfeli spread out instead of rising | Over-proofing or weak gluten structure | Let dough proof just until puffy, not over-expanded |
💡 Pro Tip: A slow, overnight cold fermentation in the fridge helps develop gluten and improve flavor.
Baking Errors That Lead to Dense or Dry Gipfeli
| Mistake | Cause | Solution |
|---|---|---|
| Gipfeli are too dry | Overbaking at high temperature | Lower oven temp and bake for shorter time |
| Butter leaks out during baking | Dough layers were pressed too hard | Roll dough gently and don’t overwork it |
| Gipfeli are pale and undercooked | Oven temp too low or no egg wash | Use 190°C (375°F) and apply egg wash for golden color |
| Gipfeli collapse after baking | Underproofed or too much yeast | Allow enough proofing time and don’t rush! |
💡 Pro Tip: For extra flakiness, place a tray of hot water in the oven to create steam while baking.
How to Fix Common Gipfeli Mistakes
- Dough too sticky? Add a little more flour, 1 tbsp at a time, until manageable.
- Gipfeli too dense? Let the dough proof longer for a lighter texture.
- Not flaky enough? Keep butter and dough cold during rolling and folding.
- Tastes too yeasty? Use less yeast and ferment the dough overnight for a more balanced flavor.
PART 9: Frequently Asked Questions (FAQ)
Before wrapping up, let’s answer some common questions about making and enjoying homemade Gipfeli.
Q1: What is the easiest way to make croissants at home?
The easiest way to make croissants (or Swiss Gipfeli) at home is to:
- Use pre-made laminated dough (store-bought puff pastry).
- Skip extra butter layers for a simpler, less flaky version.
- Chill the dough frequently to prevent the butter from melting.
- Proof properly to ensure light and airy layers.
If you want a quicker alternative, try no-knead overnight dough, which simplifies the process.
Q2: How do you make sourdough croissants at home?
To make sourdough croissants (or sourdough Gipfeli):
- Use an active sourdough starter instead of commercial yeast.
- Allow for longer fermentation times (overnight proofing is best).
- Adjust hydration levels to maintain the right dough consistency.
- Bake at 190°C (375°F) for 20-22 minutes for a crispy crust.
Sourdough adds a tangy depth of flavor and makes croissants more digestible.
Q3: How does Natasha’s baking croissant recipe compare to Swiss Gipfeli?
Natasha’s croissant recipe follows the classic French method, which means:
- More butter layers, resulting in a flakier, richer pastry.
- A longer lamination process for extreme puffiness.
- A lighter, more delicate texture compared to Swiss Gipfeli.
Swiss Gipfeli, on the other hand, have a slightly denser crumb, are less buttery, and are easier to make at home.
Q4: Can I eat croissants every day?
While delicious, croissants (and Gipfeli) are high in butter and carbs, so it’s best to enjoy them in moderation. However, you can make them healthier by:
- Using whole wheat flour for more fiber.
- Opting for sourdough fermentation for easier digestion.
- Reducing the butter content slightly.
Q5: What is the difference between croissants and pie dough?
Croissants and pie dough are very different types of pastry dough:
| Feature | Croissant/Gipfeli Dough | Pie Dough |
|---|---|---|
| Leavening | Uses yeast or sourdough | No yeast, just fat |
| Layers | Created by butter folding (lamination) | Crumbly texture from cut-in fat |
| Texture | Light, airy, and flaky | Buttery and tender, but denser |
| Best For | Pastries, breakfast items | Pies, tarts, and quiches |
💡 Tip: If you want a flaky, layered pastry, always use Gipfeli or croissant dough instead of pie dough.
Conclusion
Making homemade Gipfeli is a rewarding experience, whether you’re aiming for the classic Swiss breakfast version or experimenting with sourdough and unique fillings. With the right techniques, careful proofing, and proper baking, you’ll achieve flaky, golden, and delicious pastries every time.
Ready to bake? Try this recipe and let us know how it turns out!
