Activate the yeast:

1. In a small bowl, mix warm milk and sugar. Sprinkle in the yeast and let it sit for 5–10 minutes until foamy.

Make the dough:

1. In a large bowl, combine flour and salt. Add the yeast mixture and the egg. Mix and knead until a soft dough forms — about 5–7 minutes. Cover and let it rise for 1 hour (or until doubled).

Incorporate the butter:

1. Roll out the dough into a large rectangle. Dot cold butter cubes all over, fold it like an envelope (like croissant-style lamination), and chill for 30 minutes.

Roll and shape:

1. Roll the dough out again into a rectangle and fold 2 more times, chilling in between. Finally, roll into a big rectangle and cut into triangles.

Shape the Gipfeli:

1. Roll each triangle from the wide end toward the tip, like a croissant. Place on a lined baking sheet.

Final proof:

1. Let them rise for 30–45 minutes at room temperature.

Egg wash & bake:

1. Brush with egg wash and bake at 375°F (190°C) for 18–22 minutes, or until golden brown.