Description
The Swiss version of the croissant, or Gipfeli, is a unique and delightful take on the classic pastry. With a rich, buttery flavor and delicate flakiness, it stands apart from other variations. Perfect for breakfast or a sweet snack, this pastry showcases Swiss baking traditions with every bite.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 2 tbsp sugar
- 1 ½ cups unsalted Swiss butter, chilled and cubed
- 1 cup whole milk
- 2 ¼ tsp active dry yeast
- 1 egg (for egg wash)
Instructions
- In a bowl, combine flour, salt, and sugar.
- In a separate bowl, dissolve yeast in warm milk and let it sit for 5 minutes until foamy.
- Gradually mix the yeast mixture into the dry ingredients and knead until smooth.
- Wrap the dough and refrigerate for 2 hours.
- Roll dough into a rectangle, place butter in the center, and fold.
- Roll out the dough again and fold it into thirds. Repeat the process 3-4 times.
- Shape dough into croissants and let them rise for 30 minutes.
- Brush with egg wash and bake at 375°F (190°C) for 15-20 minutes or until golden brown.
- Allow to cool slightly before serving.
Notes
- You can add a filling like Swiss chocolate or almond paste if desired.
- Make sure the butter is cold to achieve the perfect flaky layers.
- The dough must be chilled before baking to keep the layers intact.
- Prep Time: 180
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: Swiss
Nutrition
- Serving Size: 1 croissant
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg