Baked Classic Swiss Gipfeli Delight

Instructions:

1. Prepare the Yeast Mixture: In a small bowl, combine 250 ml cold milk with the active dry yeast and 1 teaspoon of the granulated sugar. Stir and let it sit for about 5–10 minutes until it becomes slightly frothy.
2. Make the Dough: In a large mixing bowl, whisk together the flour, remaining sugar (approximately 50 g), and salt. Add the softened 40 g unsalted butter. Pour in the yeast mixture and mix until a rough dough forms. Transfer the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Shape the dough into a flat disc, wrap it in plastic, and refrigerate for 30 minutes.
3. Prepare the Butter Block: Place the cold 250 g unsalted butter between two sheets of parchment paper. Using a rolling pin, gently pound and roll it into a 20 x 15 cm rectangle. The butter should be pliable but still cold; if it softens too much, return it to the refrigerator.
4. Lamination: On a lightly floured surface
5. Shaping the Gipfeli: After the final rest, roll the laminated dough to a uniform thickness of about 5 mm. Cut the dough into strips approximately 8 cm wide, then cut each strip diagonally into triangles with bases of about 8 cm. Starting from the wide end of each triangle, gently roll the dough towards the tip to form a crescent (gipfeli) shape. Place each on a baking sheet lined with parchment paper, leaving space between each.
6. Final Proof: Cover the shaped gipfeli loosely with a light cloth or plastic wrap and allow them to proof at room temperature for 1 hour until they have noticeably puffed up.
7. Baking: Preheat the oven to 200°C (400°F) during the final proof. Brush the gipfeli lightly with the egg wash, then bake in the preheated oven for 15–20 minutes until golden brown with crisp edges. Remove from the oven and let cool slightly on a rack.