In a large mixing bowl, combine the flour, yeast, sugar, and salt, stirring until well blended.

Gradually pour in the warm milk and egg, mixing until a rough dough forms.

Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, or until it becomes smooth and slightly elastic. If the dough feels sticky, sprinkle in a small amount of flour (one tablespoon at a time) to achieve the right consistency.

Slowly incorporate the softened butter, kneading until fully absorbed into the dough. This helps create a soft and tender pastry texture.

Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1-2 hours, or until it has doubled in size.

Lay a sheet of parchment paper on a clean surface and place the cold butter on top.

Cover it with another sheet of parchment paper, then use a rolling pin to flatten the butter into a 6x6-inch (15x15 cm) square. Ensure the thickness is even for better layering.

Transfer the butter slab to the refrigerator and chill for at least 15 minutes—it should be firm but still pliable.

Roll out the risen dough on a floured surface to form a 12x12-inch (30x30 cm) square.

Place the chilled butter square in the center, positioning it at a 45-degree angle to the dough.

Fold the dough over the butter, completely enclosing it like an envelope. Press the edges gently to seal.

Roll the dough into a rectangular shape, then fold it into thirds, like a letter. Wrap it in plastic wrap and chill for 30 minutes.

Repeat this rolling and folding process two more times, always chilling for 30 minutes between each fold. This technique creates delicate, flaky layers in the final pastry.

Roll out the chilled dough into a large rectangle, about ¼-inch thick.

Using a sharp knife or pastry cutter, divide the dough into long triangles, each with a base of about 3 inches (8 cm).

Starting from the wide end, roll each triangle toward the tip, slightly stretching the dough as you roll to create a classic crescent shape.

Arrange the shaped Gipfeli on a parchment-lined baking sheet, ensuring enough space between each piece for proper expansion.

Cover loosely and let the pastries proof for 30 minutes, allowing them to become slightly puffy before baking.

Preheat your oven to 375°F (190°C).

In a small bowl, whisk together the egg yolk and milk to create an egg wash. Lightly brush this mixture over each Gipfeli to ensure a golden, glossy finish.

Bake for 18-20 minutes, or until the pastries rise beautifully and develop a deep golden-brown color.

Once baked, remove them from the oven and let them cool slightly on a wire rack before serving. This allows the layers to set while keeping the interior soft and fluffy.

Serve warm with butter, jam, or a fresh cup of coffee.

For storage and reheating tips, check the “How to Store & Reheat” section.

By following these steps, you’ll create authentic, flaky Gipfeli that rival any Swiss bakery. Enjoy every bite!