Activate the Yeast: In a small bowl, mix the lukewarm water with the sugar and yeast. Give it a little stir and let it sit for about 5-10 minutes, until it gets nice and foamy. This means that our yeast is alive, kicking, and ready to do its job!

Mix the Dry Ingredients: In a large bowl, mix the flour and salt together, ensuring they’re evenly combined.

Combine Wet and Dry: Add the foamy yeast mixture to the flour. Mix it all together, until it forms a shaggy dough. Don't worry if it's not perfect at this stage.

Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 5-7 minutes, until it's nice and smooth. It should have a slightly elastic feel to it.

First Rise: Place the dough in a lightly oiled bowl, cover it, and let it rise for an hour, or until it doubles in size. This part is absolutely crucial; it’s where the magic starts to happen!

Prepare the Butter: Take your butter out of the fridge and let it soften just a bit, but definitely don’t let it get too melty; you want it to be pliable!

Roll the Dough: Once the dough has doubled in size, gently punch it down to release the air. Roll it into a rectangle, about 1/2 inch thick, making sure it’s an even thickness.

Add the Butter: Place the softened butter in the center of the dough and fold the sides over the butter, like you’re wrapping a present. Make sure the butter is completely enclosed.

The First Turn: Roll out the dough again into a rectangle, then fold it in thirds, like folding a letter. This is our first “turn.” This is essential for creating those buttery layers that we all love.

The Chill: Wrap the dough and put it in the fridge for 30 minutes to let the butter get firm. This is a necessary step to prevent the butter from melting.

Repeat: Do 2 more turns, chilling the dough for 30 minutes each time in between. Patience is key, because this step is crucial for the overall texture.

Roll Out the Dough: Roll the dough into a large rectangle about 1/4 inch thick. Ensure the thickness is consistent to allow for even baking.

Cut Triangles: Using a pizza cutter or a knife, cut triangles out of the dough. The more even your cuts, the more uniform your Gipfeli will be.

Shape the Gipfeli: Gently stretch each triangle slightly at the base, then roll it up towards the tip, kind of like you’re making a tiny sleeping bag. Curve the ends into a crescent shape.

Egg Wash: Whisk your egg with a little water and gently brush it over the Gipfeli. This gives them that beautiful golden shine we all crave.

Preheat Oven: Preheat your oven to 200°C (390°F). This is an important step to ensure proper baking.

Bake: Place the Gipfeli on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, or until they’re golden brown and beautifully flaky. It is important to keep a close eye on them, since all ovens are a little different.

Cool: Let them cool on a wire rack. The wait, undoubtedly, is tough, but totally worth it!