Activate the Yeast – In a bowl, combine the lukewarm milk and sugar. Stir the mixture until the sugar dissolves, then sprinkle the instant yeast over the surface of the liquid. Let it sit for 5–10 minutes until it becomes bubbly and frothy. This step ensures the yeast is alive and ready to help the dough rise.

Mix the Dry Ingredients – In a separate, large mixing bowl, combine flour and salt. Create a small well in the middle and pour in the yeast mixture.

Add the Butter – Mix in the softened butter and continue mixing until everything comes together. You’ll have a slightly sticky dough that may need a little extra flour as you work with it.

Knead the Dough – Transfer the dough onto a lightly floured surface. Knead it for about 8–10 minutes, or until it feels smooth and elastic. The dough should spring back when pressed. If you're using a stand mixer, use the dough hook for this step.

Let It Rise – Shape the dough into a ball, place it in a lightly greased bowl, and cover it with a clean cloth. Set it in a warm area to rise for about 1–1.5 hours or until it has doubled in size.

Roll Out the Dough – Once the dough has risen, gently punch it down and transfer it to a lightly floured surface. Roll it out into a large rectangle (about ¼ inch thick). If you’re looking for a super flaky texture, you can incorporate extra cold butter into the dough before rolling it out.

Cut into Triangles – Using a sharp knife or pizza cutter, slice the dough into even triangles. Each triangle should be about 3–4 inches wide at the base and 6–7 inches tall.

Roll Each Triangle – Start from the base of each triangle and gently roll it up towards the tip. Don’t press too hard—this helps keep the layers light and airy. The tighter you roll, the more flaky layers you'll get!

Let the Dough Rise Again – Place the rolled-up triangles on a parchment-lined baking sheet, spacing them about 2 inches apart. Cover them loosely with a cloth and allow them to proof for 30–45 minutes.

Preheat the Oven – Set your oven to 375°F (190°C) to ensure a properly heated space for the Gipfeli to bake.

Brush with Egg Wash – In a small bowl, whisk together one egg yolk and a tablespoon of milk. Gently brush this mixture over the tops of your Gipfeli for that beautiful golden sheen once baked.

Bake the Gipfeli – Place the baking sheet in the oven and bake for 15–18 minutes, or until the pastries are golden brown and crispy on the outside.

Cool – Allow the Gipfeli to cool on a wire rack for a few minutes, then serve warm and enjoy the flaky goodness!