Whenever I smell these gouffels baking, it takes me back to those cool Zurich mornings. I spent months learning the gipfeli recipe from bakers there whose families have been making them for generations.
While working at the main branch of the Gulshan Bakery, the largest in my city, I finally learned how to make these buttery pastries the right way. And the big thing I realized? The real secret isn’t just flour or butter.
It’s all about patience, giving the dough the right amount of time to rest and rise, and keeping things at the right temperature. This gentle, careful approach is what Swiss bakers have been honing for ages, and that’s where the real magic happens.
Swiss Gipfeli Recipe
My friend always used to tell me, ‘A Gipfeli isn’t just a croissant.’ And you know what? He was totally right. Sure, they’re both buttery and have that lovely crunch on the outside. But a real, traditional Swiss Gipfeli? It’s different in a few special ways.
First off, it’s a little sweeter than your usual croissant. Then, if you look closely, it has more delicate, flaky layers – like really fine pastry. And the inside? Oh, it’s wonderfully soft and tender, almost pillowy.
That perfect combo – a bit sweet, super flaky outside, and that soft middle – makes it just the thing to have with your morning coffee, or when you’re relaxing with friends in the afternoon.
Why These Gipfeli Recipe Are So Special
Making these gipfeli at home is much easier than you think, and they come out just as buttery, crispy, and soft as the ones you’d find in a Swiss bakery. I’ve simplified this Gipfeli Recipe after helping lots of home bakers learn how to make them, so you can enjoy them without all the stress. Whether you want to surprise your family with a special breakfast or just try something new in the kitchen, these gipfeli bring together crispy layers and a rich, tender texture that everyone loves. And the best part? You can prepare them ahead of time and bake them when you want that way you’ll always have warm, fresh gipfeli ready to enjoy!
Ingredients for Your Gipfeli Recipe
Here’s everything you’ll need to make your own gipfeli at home.
For the dough:
- Bread flour (high in protein)
- Fresh active yeast
- Cold milk
- A pinch of fine sea salt
- Sugar for a little sweetness
- Rich European-style butter
- An egg (for brushing)
- Water
For adding those buttery layers:
- More European butter (the good kind)
- Some extra flour for rolling
To finish them off:
- An additional brush of beaten egg
- A small pinch of salt
- Water to mist while baking
Why These Ingredients Make So Special
The key to making really good gipfeli is choosing the right ingredients. European-style butter is rich and creamy, with less water and more fat — that’s what helps create those light, crispy layers. The high-protein flour adds a strong structure, while fresh yeast — a favorite among Swiss bakers — brings that rich, deep flavor that sets gipfeli apart from ordinary croissants. This Gipfeli Recipe lets you bring that traditional taste straight into your own kitchen!
Gipfeli Recipe Instructions
Getting Your Dough Ready
Start by mixing together cold milk and yeast in a bowl. Then add in the flour, a bit of sugar, and a pinch of salt. Knead everything until it’s smooth, and chill the dough to let it rest.
Creating Those Flaky Layers
Roll out your chilled dough into a rectangle. Fold in a piece of cold butter, then fold it up in thirds — kind of like folding a letter. Let it rest in the fridge before repeating the process a few more times. This is what helps create all those crispy, buttery layers.
Shaping Your Gipfeli
When your dough is ready, roll it out until it’s about 4mm thick. Cut it into triangles, roll them up into crescent shapes, and curve them just a bit.
Final Steps
Let the gipfeli rise until they’re nice and puffy. Brush them with a bit of beaten egg, mist them with water, and then bake them in a hot oven (200°C or 400°F) until they’re beautifully golden. Once they’re done, let them cool down a little — then enjoy!
Pro Tip:
To keep your gipfeli rich and buttery, make sure the dough and butter stay chilled while you work. If the butter starts to warm up, chill everything again before continuing.
Simple Substitutions That Work
Possible Swaps:
If you don’t have everything on hand, you can make a few easy substitutions. You can use instant yeast instead of fresh, or regular butter instead of European-style — just be careful with your technique. All-purpose flour works too, but your gipfeli might be a little less fluffy. And if you want, you can swap in plant-based milk for dairy.
Things to Keep in Mind:
Don’t use margarine instead of butter, and try to avoid low-protein flours. Always keep the ratios the same, and make sure everything stays nice and cold while you work — that’s the key to getting those buttery, crispy layers!
Get Creative with Your Gipfeli!
Classic Ideas
You can keep it simple with plain gipfeli, or try a hearty whole wheat version — perfect for a traditional Swiss breakfast. Making mini gipfeli is a great way to serve them at a party, or you can add a rich twist with salted butter.
Sweet Treats
If you prefer something sweet, fill them with chocolate or smooth almond paste, or just sprinkle a bit of vanilla sugar on top. Jam is another classic way to make them even more indulgent.
Savory Choices
For a more hearty snack, try adding ham and cheese, or mix in some seeds and grains for texture. Herbs or a bit of Swiss cheese can bring a wonderful twist of flavor, too.
Essential Tools for Making Swiss Gipfeli Recipe
To get the best results with your gipfeli, it really helps to have the right tools.
The Basics You’ll Need
Make sure you have a large mixing bowl, a strong rolling pin (a French style one works great), a sharp knife or a pastry cutter, a few baking sheets, a pastry brush, a kitchen scale for accurate measurements, some clean towels, and a ruler or measuring tape.
Other Handy Tools
A bench scraper, a spray bottle for misting, a pizza wheel for cutting, a pastry mat, or a digital thermometer can be helpful, but they’re not a must.
Baking Equipment
Good heavy-duty baking sheets, parchment paper, a wire rack for cooling, and some plastic wrap to keep your dough from drying out are especially useful.
While professional bakers may use specialized equipment, you can still get wonderful results with these simple tools at home. The most important things are a reliable rolling pin and strong baking sheets that can handle high temperatures.
How to Store Your Swiss Gipfeli
Keep Them Fresh After Baking
Gipfeli taste best when they’re fresh, but you can enjoy them even a day or two later. Keep them at room temperature for 1–2 days in a paper bag — avoid using plastic, which can make them soggy. Whenever you’re ready to serve, warm them up briefly in the oven for that fresh-baked flavor.
How to Prepare Gipfeli in Advance
If you want to get ahead, there are a few easy ways you can prepare your gipfeli in advance.
Freezing Unbaked Gipfeli:
Shape the dough and freeze it on a baking sheet. Once it’s firm, transfer it to a freezer bag. You can keep them in the freezer for up to a month. Thaw overnight in the fridge before baking.
Par-Baking for Later:
Bake them until they’re about 75% done, then let them cool completely. Store them in the freezer for up to 3 months, and when you’re ready, you can finish baking them straight from frozen.
Freezing Fully Baked Gipfeli:
If you already finished baking them, let them cool first, then freeze them for up to 2 months. To bring back that fresh flavor, warm them up in the oven.
Pro Tip:
For the best flavor, prepare your dough, shape the gipfeli, freeze them, and then bake them fresh when you’re ready — your kitchen will smell just like a real Swiss bakery!
How to Reheat Your Gipfeli
To make them taste as good as new, spritz them with a bit of water before warming them up in the oven at 350°F (175°C) for 3–5 minutes. Try not to use a microwave — it can make them rubbery instead of crispy.
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The Secret Trick I Learned in a Cozy Zurich Café
Let me share something I discovered while I was spending time in a small café in the heart of Zurich’s old town — a trick that makes gipfeli truly special. Every morning, I would watch Clara, the café’s 73-year-old head baker, wrap her block of butter in something unusual before folding it into the dough — a small square of freshly picked herbs from her windowsill garden.
How Herbs Bring Amazing Flavor to Gipfeli
Clara liked to say, “Herbs are the soul of the dough.” She carefully pressed sprigs of thyme or sage into the butter, adding a delicate flavor that you wouldn’t even notice directly — but it made a big difference. The herbs infused the dough as it baked, adding a rich depth that kept people coming back for more, without them even realizing what made these gipfeli so special.
Making This Trick Your Own at Home
When I make gipfeli in my own kitchen, I follow Clara’s lead by adding a few sprigs of thyme in the summer or a pinch of dried sage in the winter. This simple trick transforms ordinary gipfeli into something truly extraordinary — a small but wonderful way to make your baking feel even more special.
Get Ready to Bake Your Own Authentic Swiss Gipfeli
Now you’re all set to make gipfeli that would make even a Gulshan baker proud! Whether you want something special for breakfast or you’re just looking forward to that rich, buttery flavor, these gipfeli come out beautifully crispy on the outside with soft, delicate layers on the inside.
Don’t forget Clara’s little trick — adding a sprig of herbs — it’s that small, thoughtful step that makes your pastries truly memorable.
Pair Your Gipfeli with Other Breakfast Favorites
If you want to make your breakfast even more complete, try serving your gipfeli alongside a creamy bowl of protein overnight oats or a rich slice of our homemade chocolate pound cake for a special weekend treat.
Share Your Creations with Us!
We’d love to see your gipfeli come to life in your own kitchen! Snap a photo, share it on social media, and tag #babafoodrrc.com we’re always excited to see your beautifully finished pastries.
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