Gipfeli, known as Swiss croissants, are delicious pastries with a flaky exterior and buttery layers.
Here’s a traditional recipe to make gipfeli at home:
Swiss Croissant Recipes
Ingredients:
- 500g (about 4 cups) all-purpose flour
- 10g (2 teaspoons) instant yeast
- 10g (2 teaspoons) salt
- 50g (1/4 cup) granulated sugar
- 250ml (1 cup) cold water
- 250ml (1 cup) cold milk
- 250g (1 cup) unsalted butter, chilled
- 1 egg, beaten (for egg wash)
Instructions:
- Prepare the Dough:
In a large mixing bowl, combine the flour, instant yeast, salt, and sugar. Mix well.
- Add Water and Milk:
Gradually add the cold water and cold milk to the dry ingredients. Mix until a rough dough forms.
- Knead the Dough:
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Shape the dough into a ball.
- Chill the Dough:
Wrap the dough in plastic wrap and refrigerate for 30 minutes to relax the gluten.
- Prepare the Butter Block:
While the dough chills, prepare the butter block. Place the chilled unsalted butter between two sheets of parchment paper. Use a rolling pin to flatten the butter into a rectangle, about 1/2 inch thick.
- Create the Butter Layer:
Remove the dough from the refrigerator and roll it out on a lightly floured surface into a rectangle, slightly larger than the butter block.
- Enclose the Butter:
Place the flattened butter block in the center of the dough rectangle. Fold the edges of the dough over the butter block, enclosing it completely.
- Perform the First “Turn”:
Roll out the dough into a long rectangle, about three times as long as it is wide. Fold the top third of the dough down, then fold the bottom third up (like folding a letter). Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
- Repeat the “Turns”:
Remove the dough from the refrigerator and repeat the rolling and folding process (called “turns”) two more times, chilling the dough for 30 minutes between each turn. This creates layers in the dough.
- Shape the Gipfeli:
After the final turn, roll out the dough into a large rectangle, about 1/4 inch thick. Cut triangles from the dough (about 5-6 inches wide at the base). Roll each triangle from the base towards the tip to form a croissant shape.
- Proofing:
Place the shaped gipfeli on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let them proof at room temperature for about 1-2 hours, or until they double in size.
- Baking:
Preheat the oven to 200°C (400°F). Brush the proofed gipfeli with beaten egg wash. Bake the gipfeli in the preheated oven for 15-18 minutes, or until they are golden brown and crispy.
- Cooling:
Remove the baked gipfeli from the oven and transfer them to a wire rack to cool completely before serving.
- Enjoy:
Serve the gipfeli warm or at room temperature. They are delicious on their own or with a cup of coffee or tea.
Tips for Success:
- Keep Ingredients Cold: Cold ingredients help create flaky layers in the dough, so refrigerate the dough and butter as directed.
- Be Patient with “Turns”: The rolling and folding process (turns) is crucial for creating layers in gipfeli. Take your time and chill the dough between each turn.
- Shape Carefully: When rolling the gipfeli, ensure they are evenly shaped for consistent baking.
Conclusion:
Gipfeli are delightful pastries that require a bit of patience but are well worth the effort. Enjoy the process of making these Swiss croissants at home and savor the buttery, flaky goodness with family and friends.
Frequently Asked Questions (FAQ) about Gipfeli (Swiss Croissants)
Q: What is gipfeli?
A: Gipfeli is the Swiss name for croissants. They are flaky pastries made from laminated dough, typically filled with butter and rolled into a crescent shape.
Q: How do you pronounce “gipfeli”?
A: Gipfeli is pronounced as “gip-fuh-lee” with the emphasis on the first syllable. It is the Swiss German term for croissant.
Q: What makes gipfeli different from regular croissants?
A: Gipfeli are similar to traditional French croissants but are typically smaller and often have a slightly different shape. They are also popular in Switzerland and neighboring countries.
Q: Can I make gipfeli ahead of time?
A: Yes, you can prepare gipfeli dough ahead of time and freeze them before baking. After shaping the croissants, freeze them on a baking sheet until firm, then transfer to a freezer bag. When ready to bake, thaw in the refrigerator overnight and proceed with proofing and baking as usual.
Q: What should I serve with gipfeli?
A: Gipfeli are delicious served warm or at room temperature. They are commonly enjoyed with butter, jam, Nutella, or eaten plain alongside a cup of coffee or tea for breakfast or as a snack.
