Perfecting the Gipfeli: A Delightful Swiss Croissant Recipe for Every Baker

2. How Do You Prepare Gipfeli Dough?

Follow these steps to prepare the dough:

1. Activate the Yeast: In a small bowl, combine 1 cup of warm milk with 1 tablespoon of sugar. Stir in 1 tablespoon of active dry yeast and let it sit for about 10 minutes, or until frothy.
2. Mix the Dough: In a large mixing bowl, whisk together 4 cups of flour and 1 teaspoon of salt. Create a well in the center and pour in the yeast mixture and 1 large egg. Mix until the dough starts to come together.
3. Knead: Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
4. Let It Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

These steps will help you achieve a dough that is both tender and easy to work with.

3. How Do You Create the Flaky Layers in Gipfeli?

Creating the flaky layers involves a process called lamination. Here’s how:

1. Prepare the Butter: Flatten 1 cup of unsalted butter between two sheets of parchment paper into a square shape. Chill it until firm.
2. Roll Out the Dough: After the dough has risen, roll it out into a large rectangle on a floured surface.
3. Incorporate the Butter: Place the chilled butter square in the center of the dough rectangle. Fold the dough over the butter, pinching the edges to seal.
4. Roll and Fold: Roll out the dough into a large rectangle again. Fold it into thirds like a letter. Repeat this process of rolling and folding 3-4 times, chilling the dough between folds if necessary.

This technique creates multiple layers of dough and butter, resulting in the characteristic flakiness of Gipfeli.

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