Step 1: Prepare the Dough

1. In a small bowl, mix warm milk, sugar, and yeast. Let sit 5–10 minutes until frothy.
2. In a large bowl, whisk together flour and salt.
3. Add the yeast mixture and softened butter to the flour. Mix until a sticky dough forms.
4. Knead for 8–10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise for 1–1.5 hours until doubled in size.

Step 2: Laminate the Dough

1. Roll chilled butter into a 6×6-inch (15×15 cm) square between parchment paper.
2. Roll dough into a 12×12-inch (30×30 cm) square on a floured surface.
3. Place butter in the center, fold the dough over it, and seal edges.
4. Roll dough into a 10×20-inch (25×50 cm) rectangle, then fold into thirds like a letter. Wrap and chill for 30 minutes.
5. Repeat rolling and folding two more times, chilling 30 minutes between each.

Step 3: Shape the Gipfeli

1. Roll dough into a 10×20-inch (25×50 cm) rectangle, ¼ inch (6mm) thick.
2. Cut into 3-inch-wide (8 cm) triangles.
3. Roll each triangle from the base to the tip, forming a crescent shape.
4. Place on a parchment-lined baking sheet, cover, and let proof for 30–45 minutes.

Step 4: Bake

1. Preheat oven to 375°F (190°C).
2. Brush Gipfeli with egg wash for a golden finish.
3. Bake for 18–22 minutes until golden brown and crisp.
4. Let cool for 5–10 minutes, then serve warm.