Flaky and Delicious Homemade Gipfeli (Croissants)
Get ready to impress your friends and family with these amazing homemade gipfeli, also known as croissants! This recipe breaks down the process into easy-to-follow steps, so you can enjoy these buttery, flaky pastries from the comfort of your own kitchen. today I will share you the best method.
Gipfeli recipe Ingredients:
- 200 ml warm milk
- 200 ml warm water
- 10 grams dry yeast
- 25 grams sugar
- 1 egg + 1 egg white
- 660 g flour
- 1 teaspoon salt (about 6 grams)
- 100 g soft butter
- 1 tablespoon milk
Instructions:
- Make the dough: In a large bowl, whisk together warm milk, warm water, yeast, and sugar. Let it sit for 15 minutes until foamy. Add the whole egg and egg white, then whisk again.
- Mix and knead: In a separate bowl, sift the flour and salt together. Gradually add the flour mixture to the wet ingredients and mix with a spatula until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead with your hands for about 10 minutes, until smooth and elastic.
- First Rise: Lightly oil a bowl, place the dough in the bowl, and cover it with plastic wrap. Let the dough rise in a warm place for 1 hour, or until doubled in size.
- Shape the croissants(Gipfeli): Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball. On a lightly floured surface, roll out each ball into a thin oval shape.
- Spread the butter: Spread half of the softened butter evenly over each oval.
- Folding and second rise: Starting from a long edge, roll up the dough tightly like a jelly roll. Repeat with the remaining dough and butter. Place the rolls seam-side down on a baking sheet lined with parchment paper, curving them into crescent shapes. Cover them loosely with a kitchen towel and let them rise for another 30 minutes.
- Egg wash and bake: Preheat your oven to 180°C (350°F). In a small bowl, whisk together the egg yolk and 1 tablespoon of milk. Brush the tops of the croissants with the egg wash. Bake the croissants for 25 minutes, or until golden brown.
- Enjoy! Let the croissants cool slightly before serving. Enjoy your delicious homemade croissants.
Tips
- Make sure the milk and water are warm, not hot, to activate the yeast.
- If your dough feels too sticky, add a bit more flour, one tablespoon at a time, until it becomes manageable.
- Don’t be afraid to use a generous amount of flour when rolling out the dough to prevent sticking.
- For extra flaky croissants, repeat steps 4-6 (rolling, spreading butter, folding) two more times, allowing the dough to chill in the refrigerator for 30 minutes between each fold.
Disclaimer
Baking can be fun, but it also requires some care and attention. Here are a few things to keep in mind:
- Oven temperatures may vary: Make sure to adjust the baking time slightly based on your oven’s specific temperature. Keep an eye on the gipfeli during the last few minutes of baking to ensure they don’t burn.
- Handle hot baked goods with care: Freshly baked gipfeli will be very hot. Let them cool on a baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Raw eggs: This recipe uses raw eggs in the dough and egg wash. Be aware of the risks of consuming raw eggs and make sure you are using fresh, high-quality eggs.
- Food allergies: Be mindful of any allergies you or your guests may have. This recipe contains wheat, milk, and eggs.
Gipfeli FAQs
My dough feels too sticky. What can I do?
Don’t worry, a slightly sticky dough is common! Add flour one tablespoon at a time and knead it in until the dough becomes manageable but not dry.
My gipfeli aren’t rising. What went wrong?
There could be a couple of reasons. First, make sure the milk and water were warm, not hot, when you activated the yeast. Hot liquids can kill the yeast. Second, ensure your dough was placed in a warm spot for rising. If your kitchen is cool, find a cozy nook near the oven or preheat your oven to the lowest setting for a few minutes to create some warmth, then turn it off before placing the dough inside to rise.
How can I make my gipfeli extra flaky?
For an extra flaky experience, try a technique called “lamination.” After rolling out the dough and spreading the butter in step 5, fold the dough in thirds like a business letter. Then, roll it out again, spread with more butter, and fold it in thirds once more. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Repeat steps 5-7 (rolling, spreading butter, folding) two more times with chilling periods in between. This creates layers of dough and butter, resulting in maximum flakiness.
I don’t have a rolling pin. Can I still make gipfeli?
Yes! Use a large, empty wine bottle or a similar cylindrical object to roll out the dough. Make sure it’s clean and apply a light dusting of flour before rolling.
What can I do with leftover gipfeli dough?
If you have some leftover dough, you can shape it into small balls and bake them as rolls or knots. Brush them with egg wash for a golden brown finish and bake at 180°C (350°F) for 15-20 minutes, or until golden brown.
Can I use a stand mixer to knead the dough?
Absolutely! Fit your stand mixer with the dough hook attachment and knead the dough on medium speed for about 5 minutes, or until smooth and elastic.
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