Ingredients:

  • 4 cups (500g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons (10g) salt
  • 1 packet (2 1/4 teaspoons or 7g) active dry yeast
  • 1 1/2 cups (360ml) whole milk, warmed to 110°F (43°C)
  • 1/2 cup (115g) unsalted butter, melted
  • 1 large egg (for egg wash)
  • 1 1/2 cups (340g) unsalted butter, cold (cut into 1-inch cubes)

Instructions:

  1. In a large mixing bowl, combine flour, sugar, and salt.
  2. In a separate bowl, whisk together warm milk and yeast; let sit for 5 minutes until foamy.
  3. Add the yeast mixture and melted butter to the dry ingredients, and mix until a dough forms.
  4. Transfer to a floured surface and knead for about 5-7 minutes, until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour.
  5. On a chilled surface, create a butter block by placing cold butter cubes between two pieces of parchment and flattening into a rectangle using a rolling pin.
  6. Roll out risen dough into a large rectangle. Place the butter block in the center and fold the dough over to encase it.
  7. Roll and fold the dough into thirds (like a letter) two times, chilling for 30 minutes between folds.
  8. Roll the final dough into a large rectangle and slice into triangles. Starting from the base, roll each triangle tightly toward the tip to form a crescent shape.
  9. Place rolled gipfeli on a baking sheet lined with parchment, cover, and let rise for about 30 minutes.
  10. Preheat the oven to 400°F (200°C). Brush each gipfeli with beaten egg and bake for 20-25 minutes until golden brown.
  11. Let cool on a wire rack before serving warm.