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See also: Kipfel


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From German Kipfel, diminutive of Kipf (wagon post), from Old High German kipfa, chipf, from Latin cippus (post).



kipfel (plural kipfels)

  1. A type of crescent-shaped biscuit or bread roll.
    • 1880, C. J. Peterson, Peterson's Magazine, volume 77–78, page 314:
      Bake the kipfel on wafers, in a very moderate oven.
    • 2003, Brigitte Hamann, Hans Mommsen, editor, The Third Reich Between Vision and Reality: New Perspectives on German History 1918–1945, Hitler and Vienna: The Truth about his Formative Years, page 35:
      The son of a former houseowner in the Stumpergasse told me that the young Hitler would go every morning to a Jewish distiller (Branntweiner) near his flat to have a small breakfast there consisting always of ‘a tea and a kipfel’.
    • 2006, Edna Staebler, Food That Really Schmecks, page 167:
      From this fine, sweet, almost cake-like yeast dough, rolled out fairly thin, can be made a variety of delicious desserts, coffee cakes, butter horns, turnovers, crescent rolls, schnecken, kipfel, or nut rolls.