In a small bowl, mix the warm milk with the granulated sugar. Stir to dissolve the sugar, then sprinkle the active dry yeast on top. Let it sit for about 5–10 minutes, or until the mixture becomes frothy. This step is crucial for activating the yeast and ensuring your dough rises properly.

In a big mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the yeast mixture, along with the egg and softened butter. Mix until a dough begins to form.

If you’re using a stand mixer, attach the dough hook and mix on low speed until the dough comes together, then increase to medium speed for about 5 minutes until smooth.

If you’re mixing by hand, use a spoon to combine the ingredients, then knead on a lightly floured surface for 8–10 minutes until the dough is smooth and elastic.

Let the Dough Rise

Roll the dough into a ball and place it in a bowl that has been lightly greased. Cover the dough with a clean kitchen towel and allow it to rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size. This is when the magic happens—allowing the dough to rise creates the light and airy texture that makes Gipfeli so irresistible.

When the dough has risen, gently punch it down to release any trapped air bubbles. On a floured surface, roll the dough into a large rectangle, about ¼-inch thick.

Next, spread the chilled butter evenly over two-thirds of the dough. Fold the unbuttered third of the dough over the buttered portion, then fold the remaining third over that (like a letter). This process is called "turning" the dough, and it’s what creates the layers.

Repeat this folding process two more times, chilling the dough for 20–30 minutes between each fold.

After the final fold and rest, roll the dough into a rectangle once again, about ¼-inch thick. Cut the dough into long triangles (about 6-8 per sheet, depending on the size you prefer).

If you’re using any fillings (chocolate, jam, or cheese), place a small amount at the wide end of each triangle. Gently roll each triangle up from the wide end toward the tip, shaping them into crescent shapes.

Preheat your oven to 375°F (190°C). Place the shaped Gipfeli on a parchment-lined baking sheet, leaving a little space between each one. Brush them generously with the egg wash (1 egg yolk + 1 tbsp milk) to give them a beautiful golden finish.

Bake the Gipfeli for 15 to 20 minutes, or until they are golden brown and have puffed up. The smell will be irresistible, so get ready to enjoy these flaky delights straight from the oven!

Allow the Gipfeli to cool slightly before serving. They’re best enjoyed warm, but you can store any leftovers in an airtight container for up to 2-3 days.