easy gipfeli recipe

Easy Gipfeli Recipe: A Beginner’s Tutorial

by

What is the difference between a croissant and a gipfeli?

While these pastries might look similar at first glance, gipfeli are actually the Swiss version of the French croissant. They’re typically smaller, crispier, and have a slightly different shape – more of a tight crescent compared to the croissant’s more open curve.

Now that we’ve cleared that up, let’s dive into the world of gipfeli and explore some delicious variations!

The Classic Gipfeli Recipe: A Swiss Staple

Ingredients:

  • 500g all-purpose flour
  • 10g salt
  • 50g sugar
  • 20g fresh yeast (or 7g instant yeast)
  • 300ml cold milk
  • 300g cold butter

Instructions:

  1. In a large bowl, mix the flour, salt, and sugar.
  2. Dissolve the yeast in the cold milk and add to the dry ingredients.
  3. Knead the dough until smooth, about 10 minutes by hand or 5 minutes in a stand mixer.
  4. Cover and refrigerate for 2 hours.
  5. Roll out the dough into a rectangle and place the cold butter in the center.
  6. Fold the dough over the butter.
  7. Roll out the dough and fold it in thirds, like a letter. Do this three times, while chilling the dough for 30 minutes between each fold.
  8. After the final fold, chill the dough for at least 2 hours or overnight.
  9. Roll out the dough to 3mm thickness and cut into triangles.
  10. Roll up each triangle from the base to the tip, curving the ends to form a crescent shape.
  11. Let the gipfeli rise for 1-2 hours until doubled in size.
  12. Brush with egg wash and bake at 200°C (400°F) for 15-20 minutes until golden brown.

Easy Gipfeli Recipe : A Simplified Version for Busy Bakers

If you’re short on time but still craving that gipfeli goodness, here’s a simplified version that doesn’t compromise on taste:

Ingredients:

  • 500g pre-made puff pastry
  • 1 egg (for egg wash)
  • Optional: powdered sugar for dusting

Instructions:

  1. Roll out the puff pastry to 3mm thickness.
  2. Cut into triangles and roll up from the base to the tip, forming crescents.
  3. Place on a baking sheet and let rise for 30 minutes.
  4. Brush with egg wash and bake at 200°C (400°F) for 15-20 minutes until golden.

While this method won’t give you the exact same texture as traditional gipfeli, it’s a great option when you’re in a pinch!

Beyond the Basics: Delicious Gipfeli Variations

Nussgipfel Recipe: A Nutty Twist

Nussgipfel are a delightful variation that adds a sweet, nutty filling to the classic gipfeli. Here’s how to make them:

  1. Prepare the classic gipfeli dough as instructed above.
  2. For the filling, mix 200g ground nuts (usually hazelnuts or walnuts) with 100g sugar and 2 egg whites.
  3. Before rolling up the triangles, spread a thin layer of the nut mixture on each one.
  4. Roll and bake as usual, then dust with powdered sugar while still warm.

Mandelgipfel Recipe: Almond Lover’s Dream

Mandelgipfel are another popular variation, featuring a sweet almond filling:

  1. Follow the classic gipfeli recipe.
  2. For the filling, mix 200g ground almonds, 100g sugar, 1 egg white, and a dash of almond extract.
  3. Spread the almond mixture on the dough triangles before rolling.
  4. After baking, brush with a simple syrup and sprinkle with sliced almonds.

What is a croissant made of? Like gipfeli, croissants are made from a yeasted, laminated dough. The key ingredients are flour, yeast, salt, sugar, milk, and lots of butter.

The main differences lie in the shaping and final texture. Croissants are typically larger and have a more open, airy structure, while gipfeli are denser and crispier. The techniques for making them are very similar, which is why many bakers use the terms interchangeably.

Mastering the Art: Tips for Perfect Gipfeli

Whether you’re making gipfeli or croissants, there are some key techniques to keep in mind. What is the secret to a good croissant? The same principles apply to gipfeli:

  1. Keep everything cold: The key to flaky layers is keeping the butter cold throughout the lamination process.
  2. Be patient: Resting the dough between folds and before shaping is crucial for developing flavor and texture.
  3. Practice makes perfect: Laminated doughs take time to master, so don’t get discouraged if your first attempt isn’t picture-perfect.
  4. Use quality ingredients: Especially when it comes to butter – the better the butter, the better your gipfeli will taste.

From Beginner to Pro: Gipfeli Recipes for Every Skill Level

Easy Croissant Recipe: A Gateway to Gipfeli

If you’re new to the world of laminated doughs, starting with an easy croissant recipe can be a great way to build your skills before tackling traditional gipfeli. Here’s a simplified method:

  1. Use store-bought puff pastry for your first attempt.
  2. Cut into triangles and roll up as described in the easy gipfeli recipe above.
  3. Let rise, brush with egg wash, and bake until golden.

This method will give you a feel for shaping and baking, without the complexity of making laminated dough from scratch.

Professional Croissant Recipe: Elevating Your Gipfeli Game

Ready to take your skills to the next level? Here are some pro tips for making the best croissants (and by extension, the best gipfeli):

  1. Use European-style butter with a high fat content for the best flavor and texture.
  2. Incorporate a preferment (like a poolish) into your dough for more complex flavor.
  3. Perfect your lamination technique by ensuring even layers and precise folds.
  4. Experiment with different flours, including bread flour or even whole wheat for a nuttier flavor.

Beyond Gipfeli: Exploring Other Swiss Pastries

While we’re on the topic of Swiss baked goods, it’s worth mentioning that Switzerland has a rich pastry tradition beyond gipfeli. From zopf (a braided bread often eaten on Sundays) to bündner nusstorte (a caramelized nut tart), there’s a whole world of Swiss pastries to explore.

Conclusion:

Whether you’re tackling the classic gipfeli recipe, trying out variations like nussgipfel or mandelgipfel, or starting with an easy croissant recipe, remember that baking is as much about the journey as it is about the destination. Each batch you make will teach you something new, and before you know it, you’ll be crafting professional-quality gipfeli that rival any Swiss bakery.

So preheat that oven, roll up your sleeves, and get ready to fill your kitchen with the irresistible aroma of freshly baked gipfeli. Your taste buds (and your impressed friends and family) will thank you!

Bonus: To help you on your gipfeli baking journey, I’ve created a handy checklist and troubleshooting guide. Download it for free ➡️ HERE ⬅️