Activate the Yeast: In a small bowl, combine the lukewarm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy. This means your yeast is alive and ready to work its magic!

Mix the Dough: In a large mixing bowl, combine the flour and salt. Add the yeast mixture and softened butter. Mix until a rough dough forms.

Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If the dough feels sticky, add a little more flour, but don’t overdo it—you want it soft and pliable.

First Rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1-1.5 hours, or until doubled in size.

Prepare the Butter: While the dough rises, place the cold butter between two sheets of parchment paper. Use a rolling pin to pound and shape it into a 6x6 inch (15x15 cm) square. Chill in the fridge until firm.

Laminate the Dough: Once the dough has risen, roll it out into a 10x10 inch (25x25 cm) square. Place the chilled butter block in the center, folding the dough over it like an envelope. Seal the edges tightly.

First Fold: Roll the dough into a rectangle about 20x10 inches (50x25 cm). Fold it into thirds like a letter (this is called a “turn”). Wrap in plastic wrap and chill for 30 minutes.

Second Fold: Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold. This creates those beautiful, flaky layers.

Roll Out the Dough: After the final fold, roll the dough into a large rectangle about ¼ inch (0.6 cm) thick.

Cut and Shape: Cut the dough into triangles (like pizza slices). Starting from the wide end, roll each triangle tightly into a crescent shape. Place them on a baking sheet lined with parchment paper, leaving space to expand.

Second Rise: Cover the shaped Gipfeli with a kitchen towel and let them proof for 30-45 minutes until slightly puffed.

Preheat the Oven: While the pastries proof, preheat your oven to 400°F (200°C).

Egg Wash: Brush the Gipfeli gently with the beaten egg wash for a shiny, golden finish.

Bake: Bake for 15-18 minutes, or until the Gipfeli are puffed, flaky, and golden brown.

Cool Slightly: Let the Gipfeli cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Serve Warm: Enjoy them fresh out of the oven with your favorite jam, butter, or simply on their own.

- Chill the Dough: If the butter starts to soften while rolling, pop the dough back in the fridge for 10-15 minutes. Cold butter is key to flaky layers!

- Don’t Rush the Proofing: Let the dough rise fully for the best texture.

- Experiment with Shapes: If crescents feel tricky, try rolling the dough into pinwheels or knots for a fun twist.