bbd #10 – Gipfeli

Melissa from Baking a Sweet Life asks us to bake our traditional breakfast bread for Bread Baking Day #10.

breadbakingday # 10 - breakfast breads

We have no traditional breakfast bread, so I decided to make Croissants or Gifpeli as they are called in the German part of Switzerland.

I did Croissants before and blogged about it. Making croissants is very time-consuming and you need some nerves. For Melissa I did it again, and in the same time I could make Y. very happy, too! :-)

Gipfeli contain less butter then the French Croissants, but still enough for my belly. If you prefer the French version just double the amount of butter in the recipe. Instead of spreading pure butter on the dough I mixed the butter with some flour, a procedure you normally do for puff pastry. I don’t know what exactly the advantage of this method is, but it worked. ;-)


BBD # 10 - Gipfeli

500 g flour
2 tb milk powder
70 g sugar
250 g water
20 g fresh yeast
8 g salt

250 g butter at room temperature
2 tb flour

First day
Dissolve yeast in some of the water add rest of the ingredients and mix on low speed 1.5 (Bosch MUM 8) for 3 minutes and another 6 minutes on a higher speed 2 (Bosch MUM 8). Dough should be smooth and still a little sticky. Cover and let rise in fridge for 12 hours.

BBD #10 - Gipfeli - Dough after 12 hours

For the roll-in-butter: Mix butter in flour on medium speed 1.5 (Bosch MUM 8) until well mixed and smooth. Fill in a plastic bag and roll into a rectangle. Let cool in the fridge over night.

BBD #10 - Gipfeli - Roll-in-Butter after 12 hours in the fridge

This was the easy part…

Second day

Roll the dough into a long rectangle, then place the roll-in-butter on the lower two thirds of the rectangle and give it a single fold turn.

How to do a single fold:

BBD #10 - Gipfeli - single fold

BBD #10 - Gipfeli - single fold

BBD #10 - Gipfeli - single fold

Place the dough in the fridge for 1 hour, and repeat the turns 2 times. Before you roll the dough you need to turn it, so that the seam faces you. After every fold the dough needs to go in the fridge for one hour.

The final fold is a double fold turn.

How to make a double fold:

BBD #10 - Gipfeli - Double fold BBD # 10 - Gipfeli - Double fold

After the double fold, the dough needs to go again in the fridge for 1 hour.

Roll the dough and cut triangles: about 20cm tall and 12cm wide.

BBD #10 - Gipfeli - Shaping

Cut in 1 cm on the top of the triangles.

BBD #10 - Gipfeli - Shaping

With the rest of the dough form little balls and place them on top of the triangles.

Roll the triangles from the base.

BBD #10 - Gipfeli - Shaping

Curve them into croissant shape (I prefer a straight shape so I curve them just a little).

BBD #10 - Gipfeli - Shaping

Place them on a baking sheet, leaving 5cm of space between them. Let rise for 2 hours at room temperature. Before baking brush them with egg wash. Preheat oven to 200 C. Bake Gipfeli for 10 minutes reduce heat to 180 C and bake for another 20-25 minutes, depending on size of the Gipfeli. Let cool at least 10 minutes before serving!

More entries and recipes in English.

7 Gedanken zu „bbd #10 – Gipfeli

  1. Ein toller Beitrag mit einer super Erklärung der einfachen und doppelten Tour. Danke. Wenn Croissants oder Gipfli nur nicht soviel Arbeit machen würden…
    Liebe Grüße

  2. These look soooo good – croissants are something that I have never made, and I hope to change that very soon!

  3. An Hoernchen hab ich mich immer noch nicht rangewagt – aber wenn, dann werde ich auf jeden Fall Deiner „schlankere“ Variante ausprobieren! Vielen Dank fuer die vielen Bilder!

  4. They look delicious! I’m curious about the purpose of the little dough balls. Is it just to add more bulk?

  5. Interesting way of making croissants. I really liked the idea of using less butter and mixing it with the flour. I shall definitely give them a try.

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