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!
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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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