Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir well and let it sit for 5-10 minutes until it becomes frothy.
Make the Dough: In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture and warm milk to the flour. Mix until a dough starts to form. Add the softened butter and knead the dough for about 8-10 minutes until it is smooth and elastic.
First Rise: Cover the dough with a clean cloth and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
Roll Out the Dough: After the dough has risen, punch it down to release any air bubbles. Roll it out into a large rectangle (about 1/4 inch thick).
Cut the Dough: Using a sharp knife or pizza cutter, cut the dough into triangles (around 8-12 triangles, depending on your preferred size).
**Shape the Gipfeli: Starting from the wide end of each triangle, roll the dough tightly into a crescent shape. Place each rolled Gipfeli on a baking sheet lined with parchment paper.
Second Rise: Let the shaped Gipfeli rise for an additional 30-45 minutes, or until they puff up slightly.
Preheat the Oven: Preheat your oven to 375°F (190°C).
Egg Wash: Brush the tops of the Gipfeli with a beaten egg to give them a golden-brown color once baked.
Bake: Place the Gipfeli in the preheated oven and bake for 15-20 minutes, or until golden brown and crispy.
Cool and Serve: Remove the Gipfeli from the oven and let them cool slightly before serving. Enjoy them warm with butter, jam, or your favorite filling!
