Breakfast Crescent (Kipferl)

The crescent (“Kipferl”) is a classic breakfast baked good in Austria. It’s available in practically limitless variety, ranging from sweet dough to brioche dough all the way to croissant, as well as in both sweet and savory options. 

The word “Kipferl” is used primarily in Austria to describe a dough that has been bent into the shape of a crescent moon. In Germany, it is usually referred to as “Hörnchen,” or little horns. 


Wheat sourdough:

  • 90g wheat flour type 700
  • 90g water 45°C
  •    5g starter

RT: 12-14 hours TT: 28-30°C TA: 200


  • 160g wheat flour type 700
  • 160g water 10°C
  • 2g yeast

RT: 15 hours DT: 20°C  (After it has been mixed, store it in the fridge at 4°C)  TA: 200

Main dough:

  • 760g wheat flour type 700 (or type 480)
  • 185g mature wheat sourdough
  • 322g mature poolish
  • 150g water
  • 150g milk
  •   80g butter
  •   60g granulated sugar
  •   22g salt
  • 8g yeast


  • Slowly mix all ingredients for 6 minutes, then knead quickly for 5 minutes. 
  • After kneading, cover the dough and let it rise for 20 minutes. 
  • Divide the dough into pieces of 80g each and roll them to form balls. Cover the dough and let it rise/rest a further 45 minutes. 
  • Roll the dough balls out into flat oval pieces, and then, starting on one side of a piece of dough, roll it up tightly onto itself – see instructional video here.
  • Only after rolling up the dough pieces should you bend them to form a crescent whose ends nearly touch. 
  • The dough crescents can either proof in the fridge slowly at 4°C (c. 12 hours) or at room temperature 20-22°C (c. 60-75 minutes). 
  • Bake the Breakfast Crescents at 240°C with steam for c. 12 minutes.