Rolling pin

Mixing bowls

Pastry brush

Plastic wrap

Baking tray lined with parchment paper

In a large bowl, combine warm milk, sugar, and instant yeast. Let it sit for 5–7 minutes until bubbly and foamy. This helps jump-start the rise.

Add flour, salt, and softened butter to the yeast mixture. Stir until a dough forms, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic.

Tip: If the dough feels too sticky, dust with a little more flour as you knead—just enough to keep things workable.

Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise for 1 hour or until doubled in size.

While the dough is rising, shape your cold butter into a flat rectangle (about 5 x 7 inches) between two sheets of parchment. Chill until firm.

Once the dough has risen, roll it into a rectangle about twice the size of your butter block. Place the butter in the center, then fold the dough over it like a letter.

Laminating is what creates those signature buttery layers—don't rush it!

Rolling and Folding (3 Turns)

Roll the dough into a long rectangle, fold it into thirds again, then chill for 30 minutes. Repeat this process two more times, chilling in between. This is how you build those airy, flaky layers.

Roll out the dough one final time into a large rectangle (about ¼-inch thick). Cut triangles, then roll each one up from the wide base to the tip to form the crescent shape.

Place your shaped gipfeli on a lined baking tray. Cover lightly and let them proof for 30–45 minutes, or until puffy and soft to the touch.

Preheat your oven to 375°F (190°C). Brush each gipfeli with the egg wash for that golden finish. Bake for 18–22 minutes, or until golden brown and flaky.

If you like a super crisp exterior, bake them on the lower-middle rack of your oven and don’t overcrowd the tray. Airflow = even browning.