For the Dough:

• 3 ½ cups 440g all-purpose flour – Provides the perfect structure for a soft yet sturdy dough.
• 1 packet 2 ¼ tsp active dry yeast – Helps create the airy layers Gipfeli are known for.
• 1 cup 240ml warm milk – Activates the yeast and keeps the dough tender.
• ¼ cup 50g granulated sugar – Adds a subtle sweetness and enhances browning.
• 1 tsp salt – Balances the flavors and strengthens the dough.
• 1 egg – Adds richness and helps with structure.
• 2 tbsp 30g unsalted butter, softened – Creates a softer, more pliable dough.

For the Butter Layer:

• ½ cup 115g unsalted butter, cold – Essential for creating those delicate, flaky layers.

For the Egg Wash:

• 1 egg yolk + 1 tbsp milk – Gives the pastries their signature golden-brown shine.

Ingredient Tips for the Best Gipfeli:

• ✔ Use high-quality butter – European-style butter with a higher fat content will make your pastries extra flaky and rich.
• ✔ Ensure the milk is warm not hot – Too hot can kill the yeast, while too cold won’t activate it properly. Aim for 100–110°F (38–43°C).
• ✔ Chill your butter properly – Cold butter is key to creating distinct airy layers in the pastry.

Once you have your ingredients ready, it’s time to roll up your sleeves and start making perfect homemade Gipfeli!