First stop: mix the base dough.

1. Toss together your flour, sugar, salt, and yeast in a large bowl.
2. Slowly add in the cold milk and softened butter. Mix until it forms a sticky dough. Knead it for about 8-10 mins till smooth and elastic.
3. Then cover and let it rest in the fridge for about an hour. This chills the gluten and makes rolling way easier later.

Now for the butter block.

1. Take your cold butter and place it between two sheets of parchment. Flatten it out into a thin square — around 7 inches or so. Keep it cold.

Time to laminate.

1. Roll your dough out into a big rectangle, plop the butter square in the center, fold the dough over it like a letter. That’s your first turn.
2. Chill. Then do two more folds, chilling between each one. This makes those gorgeous flaky layers — not as dramatic as a croissant, but still worth the effort.

Shape them.

1. Roll out the final dough and cut it into long triangles. Roll them up from the wide side toward the point to get that classic crescent look.

Final proof.

1. Let your shaped Gipfelis sit at room temp for about 45-60 mins, till slightly puffy.

Brush and bake.

1. Brush them with your egg wash and slide them into a 375°F oven for about 18-22 minutes. You want golden tops and crisp edges.
2. Let them cool just a little before eating — but only if you’ve got the willpower.