Step 1: Prepare the Dough

In a large bowl, mix the flour, salt, and sugar.

Dissolve the yeast in lukewarm milk. Let it sit for 5-10 minutes until foamy.

Add the yeast mixture and water to the dry ingredients, and knead the dough until smooth and elastic (about 10 minutes). Add softened butter gradually as you knead.

Cover the dough with a cloth and let it rise for 1-2 hours, or until doubled in size.

Step 2: Prepare the Butter Block

While the dough rises, prepare the butter block. Place the cold butter between two sheets of parchment paper and gently flatten it with a rolling pin until it forms a rectangle (about 15×20 cm).

Refrigerate the butter block for at least 30 minutes.

Step 3: Laminate the Dough

Roll out the dough into a rectangle (double the size of your butter block).

Place the cold butter block on one-half of the dough. Fold the other half over the butter and seal the edges.

Roll out the dough and fold it into thirds, like folding a letter. Refrigerate the dough for 30 minutes. Repeat this process (rolling and folding) three more times, chilling for 30 minutes between each fold. This creates the buttery, flaky layers that Gipfeli is famous for.

Step 4: Shape the Gipfeli

Roll out the dough into a large rectangle (about 5 mm thick).

Cut the dough into triangles (similar to how you would shape a croissant).

Each triangle should be rolled from the base to the tip to create a crescent shape.

Arrange the formed Gipfeli on a parchment paper-lined baking sheet. Let them rise for 1 hour.

Step 5: Bake the Gipfeli

Preheat the oven to 180°C (350°F).

For a glossy finish, brush the Gipfeli with the egg wash mixture.

Bake for 15 to 20 minutes or until golden brown and puffy.

Let the Gipfeli cool on a wire rack before serving.