Homemade Swiss Gipfeli Recipe

Let’s talk about Gipfeli Recipe, the Swiss equivalent of croissants. These beauties are buttery, flaky, and so ridiculously good that once you whip out a batch, you’ll be tempted to ignore all other Swiss pastries, and store-bought ones in particular.

Now, I know what you’re thinking: Homemade pastry? That sounds like a whole thing. Trust me, if I can do it, you can as well. It just takes some ingredients and a bit of patience, plus knowing the right tricks which I’ll explain don’t worry. Plus, your kitchen is about to smell amazing.

So grab a cup of coffee and your coziest socks, and let’s get baking!

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What is a Swiss Gipfeli?

First things first—what exactly is a Gipfeli? If you’ve ever had a French croissant, you’re halfway there. But Swiss Gipfeli has a few key differences:

• Less butter than a croissant (but still plenty rich)
• Slightly denser and less flaky
• A little hint of sweetness
• More structure, so they hold their shape beautifully

Basically, they’re like the perfect mix between a croissant and a roll—ideal for breakfast, an afternoon snack, or let’s be honest, a midnight fridge raid.

Why Make Gipfeli Recipe at Home?

Listen, I get it. Buying a fresh Gipfeli Recipe from a Swiss bakery sounds way easier than making them from scratch. But here’s why you should give it a shot:

• Better than store-bought – Homemade always wins. No weird preservatives, just pure buttery goodness.
• Customizable – Want a chocolate-filled Gipfeli? Go for it. Prefer a whole wheat version? Easy fix.
• Feels like a little baking victory – There’s nothing like pulling golden, homemade pastries out of the oven.

Ingredients You’ll Need

Let’s keep this simple. You probably have most of this in your kitchen already:

• 500g (4 cups) all-purpose flour
• 1 ½ tsp salt
• 2 tbsp sugar
• 1 packet (7g) instant yeast
• 250ml (1 cup) warm milk
• 100g (7 tbsp) unsalted butter, softened
• 1 egg yolk + 1 tbsp milk (for egg wash)

That’s it! No fancy ingredients—just good old-fashioned baking basics.

Step-by-Step Guide to Making Swiss Gipfeli Recipe

Step 1: Activate the Yeast

Start by mixing warm milk with sugar and yeast in a small bowl. Set it aside for 10 minutes and let it foam. If there are no results, it means the yeast was inactive (RIP) – so go grab a new packet.

Step 2: Mix the Dough

In a big bowl, combine both the flour and salt. Add in the yeast mixture and mix until you get a dough. Afterward, slowly knead in the softened butter. This should take around 10 minutes with your hands, but only 5 if you have a standing mixer. You want to achieve a soft and slightly sticky dough.

Step 3: Let it Rise

Bowl the dough and let it rest in a warm semi for 1 hour and 30 minutes or until it has doubled in size. Try to use the warmest part of your kitchen. If your kitchen is too cold, put the bowl in the oven and just turn on the light. It helps a lot.

Step 4: Roll and Shape

Shape the dough into a rectangle that’s ¼ thick. Make croissant shaped cuts into it, and from the wide end, roll each piece into a sublime crescent Gipfeli.

Step 5: Second Rise

Put the shaped Gipfeli on a towel, cover them with a towel, and let them rise on a baking sheet for another 30 minutes. You will thank me in the end, as this step makes them extra fluffy.

Step 6: Egg Wash & Bake

Brush each Gipfeli Recipe with an egg yolk + milk mixture. Bake at 375°F (190°C) for 15-18 minutes until golden brown and perfect.

Step 7: Cool (If You Can Wait)

I won’t judge if you eat one straight off the tray, but letting them cool slightly helps the texture set.

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Best Ways to Enjoy Swiss Gipfeli Recipe

Now that you’ve got a fresh batch of Gipfeli, what’s the best way to eat them?

• Plain – Because they’re already delicious on their own.
• With butter and jam – A classic European breakfast move.
• Dipped in coffee – Trust me, this is a game-changer.
• Stuffed with chocolate or cheese – Because why not?

What’s the difference between Swiss Gipfeli Recipe and French croissants?

Great question! While croissants and Gipfeli might look similar at first glance, they have some key differences:

1. Butter Content & Texture

• Croissants are defined as being made with laminated dough which basically means that butter is folded into the dough several times to produce very thin layers. This is what gives croissants their signature flaky and airy texture.
• Gipfeli, on the other hand, contain less butter and don’t go through the same laminating process. They’re still buttery and soft, but they have a slightly denser and more structured crumb instead of delicate, crispy layers.

2. Sweetness & Flavor

• Croissants are usually neutral in flavor, making them perfect for both sweet and savory fillings.
• Gipfeli tend to have a mild sweetness in the dough, making them naturally enjoyable even without any fillings.

3. Shape & Appearance

• Croissants often have a larger, more open crescent shape with clear layers visible after baking.
• Gipfeli are smaller, tighter, and hold their shape better because of the denser dough.

4. Baking Process

• Croissants require laminating, which means folding and chilling the dough several times over a long period. This makes them more time-consuming to make.
• Gipfeli are made with a simpler yeast dough, making them much easier and faster to prepare.

5. Regional Origin

• Croissants are a French pastry that became famous for their flaky layers.
• Gipfeli are Swiss, commonly enjoyed for breakfast or as an afternoon snack with coffee.

In short, if you’re looking for something rich and ultra-flaky, croissants win. But if you want a buttery, slightly sweet, and easier-to-make pastry, Swiss Gipfeli are the way to go!

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Perfect Dessert Pairing: Blueberry Cottage Cheese Breakfast Bake

To elevate your Gipfeli breakfast, try pairing it with my Blueberry Cottage Cheese Breakfast Bake. The recipe has just the right mix of sweet, creamy and fruity goodness to balance the buttery crispiness of your pastries. Not to mention, it’s packed with protein—so you can devour pastries and pretend to be healthy at the same time.

What is a Nussgipfel?

Sliced almonds add a delightfully nutty and sweet taste to Nussgipfel. Nussgipfel are Swiss pastries which are relatives to the classic Gipfeli. They take shape like a croissant with a sweet stuffing made from almonds or hazelnuts at the…nutty center. The name gives everything away, however, because there is a mix of Nuss which means ‘nut’ and Gipfel which translates to ‘crescent.’

What Makes a Nussgipfel Special?

• Nutty Filling – The heart of a Nussgipfel is its rich filling, made with ground nuts, sugar, egg whites, and sometimes a hint of cinnamon or honey.
• Buttery Dough – It’s made with a yeast-based dough similar to Gipfeli, but sometimes a laminated croissant-style dough is used for extra flakiness.
• Golden & Glossy – Before baking, it’s brushed with egg wash and often topped with slivered almonds or powdered sugar for that bakery-perfect finish.
• Perfect with Coffee – Like most Swiss pastries, it’s a go-to treat for breakfast or an afternoon snack with a hot cup of coffee.

Basically, if you love Gipfeli but want a little extra sweetness and crunch, Nussgipfel is the way to go!

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Frequently Asked Questions About Gipfeli Recipe

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Few reader feedbacks

Julia M. – “I tried this Gipfeli Swiss recipe and, my gosh. It was really easy to follow, and the result turned out golden and buttery. My family gobbled it in a matter of minutes.”

Juan R. – “I long assumed that pastry making was arduous, but this recipe simplified everything. The Gipfeli were sweet, soft, and went extremely well with my morning coffee.”

Your feedback means the world to us! Have you tried this buttery, homemade Gipfeli recipe? Let us know in the comments below! We’d love to hear how yours turned out—it also helps others who want to bake them.

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You might fall in love with baking if you try your hand at making these homemade Gipfeli. They are golden in appearance, buttery, and achieve that perfect soft and flaky texture. And the best thing about them? You will look like a kitchen pro.

So why wait? Bake yourself a batch, grab a cup of coffee, and enjoy the magic of freshly baked Swiss Gipfeli. Don’t worry too much if you eat three of them in one sitting; I’m not judging.

Happy baking!