Mix flour, yeast, sugar, and salt in a bowl.

Gradually add lukewarm milk and softened butter. Knead with a stand mixer for 8–10 minutes until smooth and elastic.

Let the dough rest for 1–2 hours or until it doubles in size.

Roll out the dough into a rectangle about ¼-inch thick.

Fold the dough in thirds and chill for 30 minutes. Repeat the folding and chilling process two more times to create layers.

Roll the dough into a thin sheet and cut into triangles.

Roll each triangle tightly from the base to the tip to form a crescent shape.

Place shaped Gipfeli on a baking sheet lined with a silicone mat. Cover and let them proof for 1 hour.

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

Bake for 20–25 minutes, or until golden brown.

Let the Gipfeli cool slightly before serving. Pair with coffee or tea for the best experience.