Le Gibassier Recipes
LE GIBASSIER
Steps:
- Night before: Combine preferment ingreds, cover and ferment at room temp overnight. Take butter out to soften. Next morning: Pour liquids, then preferment into mixer. Add dry ingreds through yeast. Incorporate all slowly for about 4 minutes, mix for 2 more minutes more briskly, then slowly add softened butter. When a nice dough window can be formed, add the dried peel and anise seed. Place rounded dough into oiled bowl, cover and ferment for 1.5-2 hours. Scale into 100g increments; bench rest for 20 minutes. Shape into roughly candy corn shapes and roll tightly from wider end, as for croissants. Curl ends up to resemble a fleur-de-lis and slash decoratively. Place on parchment-lined pan and proof for approx 1.5 hours. Bake at 400* until golden brown, 10-12 minutes. Brush with melted butter and toss in granulated sugar. Let cool and consume with glee!
LE GIBASSIER - A FRENCH ANISE & ORANGE FLAVORED LOAF
Number Of Ingredients 14
Steps:
- In a small bowl, combine the milk, yeast, and half the sugar and let stand until foamy, about 10 minutes. Meanwhile, in the bowl of a stand mixer, whisk together the four, salt, and remaining sugar. Using a dough hook, add in the eggs, oil, orange-blossom water, orange zest, orange peel (if using), and yeast mixture and mix on medium speed until a smooth elastic dough forms, about 10 minutes, scraping down the sides of the bowl as necessary. Add the butter and fennel seed, continuing to mix on medium speed until fully incorporated. Turn out the dough into a large, lightly oiled bowl. Cover and let stand in a warm place until doubled in size, about 1½ hours. Line a large baking sheet with parchment. Punch down the dough and roll out into a 9"x11" rectangle. Cut several slits into the dough and pull them slightly open. Again, cover and let stand in a warm place until doubled in size, about an hour. Preheat the oven to 400°F. Bake until golden brown, about 10-12 minutes. Dust with powdered sugar. Tear pieces apart with your hands and serve with honey and butter on the side.
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LE GIBASSIER RECIPE | GOURMET TRAVELLER
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Cuisine FrenchCategory DessertAuthor Lisa FeatherbyTotal Time 32 mins
- Combine flour and remaining sugar in the bowl of an electric mixer fitted with a dough hook, add eggs, oil, orange-blossom water and yeast mixture and mix until smooth and elastic (5-10 minutes), then, mixing continuously, gradually add softened butter until incorporated. Add glacé orange and aniseed, transfer to a lightly oiled bowl, cover and stand in a warm place until doubled in size (1½-2 hours).
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- First we need to make the pre-ferment for the bread. To do this mix 11/2 cups plain flour, 1/4 tsp yeast and the warm milk in a bowl.Cover with cling film and let it ferment overnight or for 14-16 hours.
- Add the liquid to the flour mixture and form a dough. Sprinkle the worktop with little flour and knead the dough for 10-15 minutes till its smooth and soft.While kneading the dough add the butter little by little.
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- The pre-ferment has to be made the night before the Gibassier are baked. So the previous night, mix together the ingredients for the pre-ferment into a slightly stiff but smooth dough. Add a little more milk if your dough is too stiff.
- Scrape the dough into an oiled bowl and cover loosely. Let it stand, at room temperature, for about 14 to 16 hours. At the end of this time, the dough would have risen and have a fermented look.
- The next morning, make the dough for the Gibassier. You can do this by hand, but it will require some effort as the dough can get a bit sticky. Using a kitchen machine or a food processor will make things easier.
- Put the eggs, olive oil and Orange Blossom Water in the processor bowl and run a couple of times to mix well. Then add the warm water and mix. If the water is too hot, the mixture will curdle because of the eggs!
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