1. Start with the Dough

First things first: we need to make the dough. This part is super straightforward, even if you’re a beginner.

Start by dissolving the yeast in warm milk. (Pro tip: make sure your milk isn’t too hot, or it’ll kill the yeast. You’re aiming for “baby bath” warm.) Let it sit for about five minutes until it gets all foamy and bubbly. That’s how you know it’s alive and ready to work its magic.

In a large mixing bowl, combine your dry ingredients: flour, salt, and sugar. Add the softened butter, yeast mixture, and egg. Mix everything together until it starts to form a dough. Then, transfer it to a lightly floured surface and knead it by hand for about 8-10 minutes. You’re looking for a smooth, elastic dough that bounces back when you poke it.

Once you’ve got your dough, pop it into a clean bowl, cover it with a kitchen towel, and let it rise in a warm spot for 1-2 hours, or until it doubles in size.

2. Roll It Out

Okay, now comes the fun part: rolling out the dough. Once it’s risen, punch it down gently (yes, punch it—this is oddly satisfying) and roll it into a large rectangle, about 1/4 inch thick.

3. Add Those Butter Layers

This is where the magic happens. Take your cold butter slices and spread them across two-thirds of the dough. Fold the unbuttered third over the middle, then fold the remaining buttered third on top, like you’re folding a letter.

Roll the dough out again into a rectangle and repeat the folding process 2-3 times, chilling the dough in the fridge for 15 minutes between folds. This step is what creates those gorgeous, flaky layers.

4. Shape the Gipfeli

Once your dough is ready, roll it out one last time into a thin rectangle, about 1/8 inch thick. Cut it into long triangles—think pizza slices. Starting at the wide end, roll each triangle tightly toward the tip to create that classic crescent shape.

Place the Gipfeli on a baking sheet lined with parchment paper, cover with a towel, and let them rise for another 30 minutes.

5. Bake to Perfection

Preheat your oven to 375°F. While it’s heating up, brush each Gipfeli with egg wash. This gives them that beautiful golden-brown shine.

Bake for 15-18 minutes, or until they’re perfectly golden and your kitchen smells like a bakery. Honestly, the smell alone is worth the effort.