kipfel

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

• IPA^(key): /ˈkɪp.fəl/

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.

• croissant