andrejthechef
AustriaBreadBreakfastVegetarian

Kipferl with Butter, Jam and Coffee

Soft Austrian Kipferl crescent rolls made with milk and butter, split and buttered while still warm and served with apricot jam and black coffee.

prep
2 h 15 min
cook
18 min
total
2 h 33 min
serves
6
level
medium
A golden Kipferl crescent roll split open and filled with butter, with a second whole roll behind it, small dishes of butter and apricot jam and a cup of black coffee.

Kipferl are crescent-shaped yeast rolls sold in Austrian bakeries, and they are the shape the French croissant is generally traced back to. Unlike a croissant, a plain milk Kipferl is not laminated: it is a soft, lightly sweet, buttery bread roll with a thin golden crust, best eaten split and buttered while still warm.

The dough is enriched with milk and a little butter and kneaded until smooth. Roll the triangles up tightly so the crumb is even, bend them into crescents, and brush with a milk and egg yolk wash for the color. A moderate oven keeps the crust thin and the inside tender.

For another Viennese bakery classic, see our apfelstrudel.

Kipferl with Butter, Jam and Coffee is one of the best breakfasts from around the world.

method

  1. Mix the flour, sugar, salt and yeast in a large bowl. Add the lukewarm milk and 50 g soft butter and mix to a dough, then knead 8 to 10 minutes until smooth and elastic and slightly soft.

  2. Cover and let the dough rise 1 hour at room temperature, until doubled.

  3. Divide the dough in 2. Roll each piece into a circle about 28 cm (11 in) across and 4 mm thick, and cut each into 6 wedges, 12 in all.

  4. Starting at the wide end of each wedge, roll it up tightly toward the point, tucking the tip underneath. Bend each roll into a crescent and place seam side down on parchment-lined trays, 5 cm (2 in) apart.

  5. Cover and proof 40 minutes, until puffy. Meanwhile heat the oven to 190°C (375°F).

  6. Brush the Kipferl with the yolk and milk wash and bake 16 to 18 minutes until evenly golden. Cool on a rack for 10 minutes.

  7. Split each roll lengthwise with a serrated knife, spread the cut surface with butter while the roll is still warm, and serve with apricot jam on the side and a cup of black coffee.

chef's tips

  • For Salzkipferl, brush with water and sprinkle with coarse salt and caraway before baking.
  • Kipferl taste best the day they are baked. Freeze the extras once cool and warm for 5 minutes at 160°C (325°F).
  • Do not add extra flour while kneading: this dough is meant to be soft, and extra flour makes dense rolls.