In a bowl, mix flour, yeast, sugar, and salt. Add warm milk and egg, then stir to combine. Knead until smooth and elastic. Cover the dough and let it rest for 1 hour until it doubles in size.

Once the dough has risen, punch it down and roll it into a rectangular shape (about 30x40 cm). Place the cold butter on half of the dough and fold the other half over it, sealing the edges.

Roll the dough out into a long rectangle. Fold it into thirds, like a letter. Let it rest for 30 minutes in the fridge. Repeat the folding process two more times, resting the dough each time.

After the final rest, roll the dough into a rectangle and cut it into triangles. Roll each triangle tightly from the wide end to form the crescent shape.

Place the shaped gipfeli on a baking sheet lined with parchment paper. Cover and let them rise for 30-45 minutes until puffed up.

Preheat the oven to 200°C (400°F). Brush the gipfeli with the egg wash for a golden finish. Bake for 15-20 minutes, until golden brown and crispy.

Let the gipfeli cool slightly before serving. Enjoy them fresh with your favorite spread or beverage!