Swiss Gipfeli Recipe

A soft, buttery Swiss Gipfeli you can make at home—lightly crisp on the outside, tender inside, and perfect with jam or cheese for a cozy breakfast or anytime treat.

Gipfeli

If you’ve ever wandered into a Swiss bakery early in the morning, the first thing to catch your eye—after the comforting smell of fresh bread—might be the golden, crescent-shaped rolls known as Gipfeli. It’s Switzerland’s everyday breakfast champion, similar in shape to a croissant but with a character all its own. Think of it as the Swiss answer to buttery breakfast pastries: a little simpler, a little sturdier, and a lot more common on breakfast tables across the country.

Unlike the French croissant, which is intensely flaky and rich from layers and layers of butter, Gipfeli leans slightly more into the world of soft rolls. It still carries a delicate buttery note, but the texture is more tender than crisp—something between a light bread and a humble pastry. Most Gipfeli don’t flake all over your shirt, which is already a win for most of us eating on the go.

The core ingredients are surprisingly straightforward. You’ll need all-purpose flour, milk, a bit of sugar, salt, yeast, and some softened butter to bring everything together. An egg wash on top gives that unmistakable golden sheen that practically begs you to pull one apart. What’s special is how those ingredients are treated. You roll the dough, cut it into triangles, and shape it into those iconic crescents—a simple step that makes them look bakery-fancy without much fuss.

When they come out of the oven, warm and golden, there’s a moment of quiet magic. The outside has the lightest crisp to it, while the inside pulls apart like a soft dinner roll with just a whisper of buttery richness. I personally love eating mine with apricot jam or a thin slice of aged cheese—it plays beautifully with the soft, mellow flavor of the roll.

In Swiss homes and cafés, Gipfeli are typically enjoyed at breakfast with coffee or tea. They’re also a staple in packed lunches, especially the ham‑and‑cheese filled versions you’ll find in school lunchboxes and bakeries. There are sweet variations, too—chocolate Gipfeli, for one, are very popular among kids (and, let’s be honest, grownups too).

Leftovers? Don’t stress. You can easily freeze baked Gipfeli in a zip-top bag. When you’re ready, just pop one in the oven at 180°C for 10 minutes and it’ll taste almost like the day it was made. No microwave shortcuts—it’ll go soggy. And if the dough felt too sticky while making it, you probably needed a touch more flour during shaping. I learned that the hard way once while prepping a batch half-asleep.

Nutrition-wise, these aren’t protein powerhouses, but they’re also not loaded with sugar like some pastries. Made with real butter and milk, they offer a decent amount of energy without feeling heavy. I find them great for a quick morning bite, especially paired with a boiled egg or some fresh fruit.

There’s also something very adaptable about them. You can go whole wheat if you're trying to sneak in more fiber. Or if you’re feeling a bit festive, try brushing with egg and sprinkling a touch of coarse sugar on top—or even filling it with almond paste to turn it into a kind of Mandel-Gipfeli.

Honestly, what I love most is that Gipfeli never try too hard. They’re comforting, reliable, and quietly elegant—whether you’re pulling one apart with coffee at dawn or handing it off to a sleepy teenager on their way to school. It’s one of those recipes that rewards care and consistency, but never punishes you for keeping things simple.

Bottom line? Gipfeli are the kind of recipe worth mastering. Not flashy, but timeless. Not complicated, but deeply satisfying. And once you’ve made them yourself, you’ll never walk past the freezer aisle’s cardboard pastries the same way again.

Ready to try it for yourself? Check the recipe below and give it a go—you might just start a new breakfast ritual.

Recipe

A soft, buttery Swiss Gipfeli recipe that's easy to make at home—perfect for breakfast or brunch. Golden, crescent-shaped, and delightfully tender.

Ingredients

500g all-purpose flour
1 ½ tsp salt
2 tbsp granulated sugar
7g (1 packet) instant dry yeast
250ml warm milk
60g unsalted butter, softened
1 large egg (for egg wash)
1 tbsp heavy cream (optional, for egg wash)

Instructions

In a mixing bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy (skip this if using instant yeast).
In a large bowl, mix flour and salt. Add yeast mixture and softened butter. Knead by hand or with a dough hook for 8–10 minutes until smooth and elastic.
Cover dough and let rise for 1–1.5 hours in a warm place, until doubled in size.
Roll out dough into a large circle (about 5mm thick). Cut into 8–12 triangles, then roll each one from the wide end to the tip to shape into crescents.
Place shaped Gipfeli on a parchment-lined baking tray. Let rise again for 30–45 minutes.
Preheat oven to 200°C (392°F). Beat the egg with cream (if using) and brush over Gipfeli.
Bake for 15–20 minutes or until golden brown. Let cool slightly before serving.

20 minutes prep time with 20 minutes cook time.

Serves 8 and contains approximately 210 calories per serving.

Swiss / Breakfast, Pastry

Rated 4.9 by 186 reviewers.

Recipe Tags: Gipfeli, Swiss Gipfeli, Gipfeli recipe, homemade Gipfeli, Swiss breakfast pastry, crescent roll, buttery roll, traditional Swiss pastry, flaky rolls, easy Gipfeli recipe

Published by: Crisprecipe

Recipe Video

Gipfeli

This is a video about Gipfeli.

Servings

You serve Gipfeli warm, ideally fresh from the oven or reheated just enough to bring back that soft, buttery charm. For breakfast, pair it with a hot cup of coffee or black tea—add butter and jam if you like it sweet, or sliced cheese and ham if you want something savory.

For casual brunches or family weekends, I like laying them out with:

Soft-boiled eggs
Fresh fruit (grapes, orange slices, or apple wedges)
Yogurt or cream cheese spread
A drizzle of honey or marmalade on the side

And if you’re serving a crowd, consider offering sweet and savory variations—half with a touch of chocolate or almond paste inside, and half plain for fillings. Just avoid serving them cold straight from the fridge—they lose their soul that way. A 5-minute warm-up in a low oven makes all the difference.

Tips

Gipfeli may look simple, but they reward technique and patience. Here are my top tips and honest recommendations to help you nail it every time:

Use real butter. Don’t substitute margarine or low-fat spreads. The richness and structure from good-quality unsalted butter is what gives Gipfeli their signature softness and delicate flavor.

Warm but not hot milk. If your milk is too hot, it’ll kill the yeast. Aim for lukewarm—like bathwater warm. Test with your finger: it should feel warm but not sting.

Don’t rush the rise. A slow, steady rise in a warm environment gives the dough its fluff. If your kitchen’s cold, turn on your oven light and let the dough rise inside the oven (but don’t turn on the heat!).

Triangle shaping matters. Cut the dough evenly into wide triangles and roll them tightly but gently from the base to the tip. This gives the classic crescent shape and an even bake.

Egg wash = golden tops. Don’t skip it. For extra sheen, mix the egg with a spoon of cream or milk. Brush it just before baking—not during proofing or they’ll deflate.

Watch your oven. Every oven is a little different. Start checking around the 15-minute mark. They should be golden brown on top and sound slightly hollow when tapped underneath.

Freeze smart. You can freeze them either raw (right after shaping) or baked. To freeze raw, shape them, flash-freeze on a tray, then store in a bag. When ready, thaw, proof again, then bake. For baked ones, reheat at 180°C for about 8–10 minutes to revive them.

Dough too sticky? Add flour a tablespoon at a time, but resist overloading. Sticky dough often yields softer buns. Just flour your surface and hands generously while shaping.

If it’s your first time making Gipfeli, be kind to yourself. They don’t have to look bakery-perfect to taste amazing. Focus on flavor and texture—the charm is in their homemade warmth.

Ingredient Substitutes

There’s room to make Gipfeli your own, especially if you’re short on something or just want to tweak things. Here are some smart, tested ingredient swaps that still preserve the soul of the recipe:

1. Milk substitute: If you’re out of milk or want a non-dairy version:

Use unsweetened almond milk, soy milk, or oat milk in equal measure.
Even water can work in a pinch, though the rolls may turn out slightly less rich and tender.

2. Butter substitute:

For dairy-free: go for vegan butter (look for one with a high fat content and minimal water).
In an emergency, you can use solid coconut oil, but know the flavor and structure will change—it’ll be denser and slightly sweet.

3. Sugar swap:

You can use honey or maple syrup (use 1.5 tbsp to sub the 2 tbsp sugar). Just reduce the milk by a tablespoon to compensate for the liquid.

4. Flour alternatives:

A mix of whole wheat flour (use 50% of the total) adds a nutty edge and more fiber. Don’t go full whole wheat—it’ll get too dense.
Gluten-free flours need major adjusting, so unless you’re experienced, I’d skip it for this recipe.

5. Egg wash alternatives:

No eggs? Use milk or cream alone for a softer shine.
Or brush with melted butter after baking for a rich finish.
For a vegan version, try a soy milk + maple syrup combo (1 tbsp soy milk + ½ tsp syrup).

From my experience, small changes are totally fine—just avoid cutting corners on yeast, rising time, and shaping. Those are the pillars of a true Gipfeli.

Remarks

Mastering Gipfeli is about getting the basics right—good butter, patient rising, and proper shaping. Do that, and you’ll have a reliable, bakery-worthy roll every single time. No gimmicks, just honest, buttery perfection.