Prepare the dough

In a bowl, mix flour, salt, and sugar. Dissolve the yeast in warm milk and add to the flour mixture with the egg. Knead until smooth and elastic (about 8–10 minutes). Cover and let rise for 1 hour or until doubled in size.

Prepare the butter block

Place the cold butter between two sheets of parchment paper and roll into a rectangle (about 20x25cm). Chill until firm but pliable.

Laminate the dough

Roll out the dough into a 40x30cm rectangle. Place the butter in the center and fold the dough over it like an envelope. Roll out and fold into thirds. Chill for 30 minutes. Repeat the rolling and folding process 2 more times, chilling between each fold.

Shape the Gipfeli

Roll the dough into a large rectangle (about 30x40cm). Cut into 8 long triangles. Roll each triangle from the base to the tip to form the classic croissant shape. Place on a baking tray.

Final rise

Let the shaped Gipfeli rise for 30–45 minutes at room temperature.

Bake

Preheat oven to 200°C (390°F). Brush the Gipfeli with egg yolk + milk. Bake for 15–20 minutes until golden brown.