1.       Activate the Yeast

  Mix 2¼ teaspoons active dry yeast with 1 cup warm milk (105-115°F) and a pinch of sugar. Let the mixture sit for 5-10 minutes until it becomes frothy and bubbly. This visual indicator confirms your yeast is alive and active.

2.       Prepare the Dough Base

In a large mixing bowl, combine 3½ cups bread flour, ¼ cup sugar, and 1 teaspoon salt. Mix thoroughly. Create a well in the center and pour in the activated yeast mixture. Stir until the ingredients begin to come together into a shaggy dough.

3.       Knead the Dough

Transfer the dough to a lightly floured surface and knead for 10 minutes until smooth and elastic. The dough should spring back when lightly pressed with your finger – a key success marker indicating proper gluten development.

4.       First Rise

Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size. The dough should look puffy and significantly larger.

5.       Prepare for Lamination

Roll the risen dough into a large rectangle approximately ¼ inch thick on a lightly floured surface. The rectangle should have clean, straight edges.

6.       Add the Butter Layer

Distribute 1 cup of cold, cubed unsalted butter evenly over two-thirds of the dough rectangle. The butter should be cold but slightly pliable – firm enough to stay intact but soft enough to roll without breaking through the dough.

7.       First Fold

Fold the unbuttered third of dough over the center third, then fold the remaining buttered third on top, creating a letter-fold with three layers. Seal the edges by gently pressing them together.

8.       First Turn

Rotate the dough 90 degrees and roll it out again into a rectangle about ¼ inch thick. Fold into thirds again, wrap in plastic wrap, and refrigerate for 30 minutes.

9.       Complete the Lamination

Repeat the rolling, folding, and chilling process two more times for a total of three turns. After the final fold, wrap the dough and refrigerate for at least 1 hour or overnight for best results.

10.   Shape the Gipfeli

Roll the chilled dough into a large rectangle about ⅛ inch thick. Cut the dough into triangles with bases about 3-4 inches wide. Starting from the wide end, roll each triangle toward the point, gently stretching as you roll. Curve the ends slightly inward to form the classic crescent shape.

11.   Final Proofing

Place the shaped gipfeli on parchment-lined baking sheets, leaving space between each one. Cover a damp cloth and let them rise for 30-45 minutes until visibly puffy.

12.   Prepare for Baking

Preheat your oven to 400°F (200°C). Whisk together 1 egg with a pinch of salt and brush this egg wash over the proofed gipfeli for a glossy, golden finish.

13.   Bake to Perfection

Bake for 5 minutes at 400°F, then reduce the temperature to 375°F (190°C) and continue baking for 10-12 minutes until the gipfeli are puffed and golden brown. They should have visible, flaky layers and a hollow sound when tapped on the bottom.