In a bowl, mix 4 cups flour, ¼ cup sugar, and 1 tsp salt.

Dissolve 2 tsp yeast in 1 cup warm milk and let it froth for 5-10 minutes.

Combine the yeast mixture with the dry ingredients to form a dough. Knead until smooth and elastic.

Let the dough rest in a warm place for 1 hour or until it doubles in size.

Roll out the dough into a rectangle. Place ½ cup cold, cubed butter evenly over the dough.

Fold the dough into thirds (like a letter) and roll it out again. Repeat this process 3 times, chilling the dough for 30 minutes between each fold.

Roll the dough to 1/8-inch thickness and cut into triangles (6-7 inches long).

Roll each triangle into a crescent shape, starting from the wide end.

Place the shaped gipfeli on a baking sheet lined with parchment paper. Let them proof for 30 minutes.

Preheat the oven to 375°F (190°C). Brush the gipfeli with egg wash.

Bake for 15-20 minutes or until golden brown.