Activate the yeast: In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is alive and ready to work.

Mix the dry ingredients: In a large bowl, whisk together flour and salt. Add the softened butter and mix until the texture resembles coarse crumbs.

Combine and knead: Slowly add the yeast mixture to the dry ingredients, kneading until the dough is smooth and elastic. This can be done by hand (8-10 minutes) or with a stand mixer (5 minutes).

Let it rise: Cover the dough with a clean towel and place it in a warm area to rise for 1-2 hours or until it doubles in size.

Prepare the butter block: Roll cold butter between two sheets of parchment paper into a thin rectangle. Chill it in the refrigerator until firm but pliable.

Encase the butter: Roll out the risen dough into a large rectangle on a floured surface. Place the butter block in the center, fold the dough over it, and seal the edges to encase the butter completely.

Roll and fold: Roll the dough into a long rectangle, then fold it into thirds like a letter.

Chill and repeat: Refrigerate the dough for 20-30 minutes to keep the butter cold. Repeat the rolling and folding process two more times to create the signature flaky layers.

Roll and cut: Roll the laminated dough into a large rectangle about ¼-inch thick. Use a sharp knife or pizza cutter to slice the dough into long triangles.

Shape the crescents: Starting at the wide end of each triangle, roll it tightly toward the tip to form the classic crescent shape. Place the rolled Gipfeli on a parchment-lined baking sheet, ensuring space between each one.

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

Preheat and prepare: Preheat your oven to 375°F (190°C). Lightly brush each pastry with an egg wash (1 egg beaten with 1 tablespoon of water) for a golden, glossy finish.

Bake to perfection: Bake the Gipfeli for 15-20 minutes or until they’re beautifully golden and flaky.

Let the pastries cool on a wire rack for a few minutes before serving. They’re best enjoyed warm, paired with a hot cup of coffee or tea.