What is the secret to a good croissant?

The secret lies in lamination —folding cold butter into the dough multiple times to create layers. This, combined with slow rising and proper baking, results in a flaky, airy texture.

What are the ingredients in a croissant?

A croissant is made from flour , butter , yeast , milk , sugar , salt , and egg (often for glazing).

What do the French put on their croissants?

In France, croissants are typically enjoyed plain , or with butter , jam , or honey . Some also enjoy chocolate in a chocolate croissant (pain au chocolat).

What is a common mistake in croissants?

A common mistake is overworking the dough or using soft butter . This can lead to dense croissants instead of light, flaky ones. Maintaining the right dough-to-butter ratio and chilling the dough is key.

Gipfeli Recipe – How to Make Flaky, Buttery Swiss Pastries

Description

Learn how to make Gipfeli, a traditional Swiss breakfast pastry. This step-by-step guide will help you create buttery, flaky Gipfeli at home, perfect for breakfast or a snack.

Ingredients

Scale

3 1/2 cups all-purpose flour
1/4 cup sugar
1 tsp salt
2 1/4 tsp active dry yeast
1 cup warm milk
1 egg (for the dough)
1 1/2 cups unsalted butter (cold, for lamination)
1 egg (for egg wash)

Instructions

Prepare the Dough: Mix flour, sugar, and salt in a bowl. In a separate bowl, activate yeast with warm milk. Add the yeast mixture and egg to the dry ingredients. Mix until a dough forms and knead for 5-10 minutes. Let rise for 1-2 hours until doubled in size.
Chill the Butter: Roll butter between two sheets of parchment paper into a square. Chill in the refrigerator.
Lamination: Roll the dough into a rectangle. Place the chilled butter in the center and fold the dough over. Roll out and fold the dough into thirds, repeating the process 2-3 times, chilling between folds.
Shape the Gipfeli: Roll the dough into a rectangle, cut into triangles, and roll each triangle into a crescent shape. Place on a baking sheet.
Bake: Brush with an egg wash and bake at 375°F (190°C) for 15-20 minutes or until golden and flaky. Cool slightly and serve.

Notes

Ensure the butter stays cold during the lamination process for best results.
You can freeze unbaked Gipfeli for later use. Simply freeze the shaped dough and bake when needed.

Prep Time: 30 minutes (excluding rise time)
Cook Time: 20 minutes
Category: Breakfast, Snack, Pastry
Method: Baking, Laminating
Cuisine: Swiss, European

Nutrition

Calories: 250 kcal
Sugar: 5g
Sodium: 150mg
Fat: 14g
Saturated Fat: 9g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg

Keywords: Gipfeli recipe, Swiss pastry, homemade Gipfeli, flaky croissants, buttery Swiss breakfast pastry, traditional Gipfeli recipe