Description
Indulge in the authentic taste of Switzerland with this easy-to-follow Gipfeli recipe. Create flaky, buttery Swiss croissants at home that are perfect for breakfast, brunch, or a sweet treat. Get ready to impress with this delicious pastry that captures the essence of a Swiss bakery.
Ingredients
Scale
- For the Dough:
- 40 grams of sugar
- 5–6 grams of instant yeast
- 145–150 grams of cold water
- 300 grams of bread flour
- 30 grams of butter or margarine
- 5 grams of salt
- For Lamination:
- 150 grams of cold butter (suitable for lamination)
- For the Egg Wash:
- 1 egg yolk
- 1/2 tablespoon of milk
Instructions
- Make the Dough: Combine sugar, yeast, water, bread flour, butter (or margarine), and salt. Knead by hand for at least 10 minutes until the dough becomes smooth and elastic.
- Chill the Dough: Place the dough in the freezer for 30 minutes to 1 hour.
- Prepare the Butter for Lamination: Roll out the dough into a rectangle approximately 22×32 cm. Use 150 grams of butter or margarine for lamination, ensuring it doesn’t melt easily. Seal the dough around the butter.
- Lamination Process: Roll out the dough to 45 cm in length. Perform a double fold. Roll it out again to 45-50 cm in length and trim the ends to tidy up. Flatten the dough to 28×30 cm with a thickness of 4-5 mm.
- Cut and Shape the Croissants: Use a sharp cutter to cut the dough into pieces measuring 8×28 cm. Stretch each piece to a length of 36-38 cm before shaping into croissants. Do not discard leftover dough; it can be reused.
- Proof the Croissants: Lightly spray the shaped croissants with water to maintain humidity. Allow them to proof until they double in size.
- Egg Wash and Baking: Mix 1 egg yolk with 1/2 tablespoon of milk for the egg wash. Brush it over the croissants. Preheat the oven to 190°C (375°F) for 10 minutes. Bake at 190°C for 20 minutes, rotating the baking pan as needed, until golden brown and the desired color is achieved.
Notes
- Keep your work surface lightly floured.
- Avoid overworking the dough, which can lead to tough pastries.
- Let the dough rest between folds to relax the gluten.
- Prep Time: 3 hours
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Pastry
- Method: Baking
- Cuisine: Swiss
Nutrition
- Serving Size: 1 gipfeli
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
