📝 About This Recipe
Hailing from the heart of Provence, France, the Gibassier is a magnificent enriched bread that captures the essence of a Mediterranean morning. Unlike its brioche cousins, this specialty is made with fruity olive oil rather than butter, resulting in a unique, tender crumb perfumed with aniseed, candied orange peel, and orange blossom water. Traditionally one of the thirteen desserts of a Provençal Christmas, its distinctive 'leaf' shape and dusting of fine sugar make it an irresistible treat for breakfast or afternoon tea.
🥗 Ingredients
The Pre-Ferment (Biga)
- 160 grams All-purpose flour (unbleached)
- 100 ml Whole milk (lukewarm, about 100°F)
- 1/4 teaspoon Instant yeast
The Main Dough
- 400 grams All-purpose flour (plus extra for dusting)
- 100 grams Granulated sugar
- 1 teaspoon Fine sea salt
- 2 teaspoons Instant yeast
- 2 Large eggs (at room temperature)
- 120 ml Extra virgin olive oil (use a high-quality, fruity oil)
- 2 tablespoons Orange blossom water (pure essence)
- 1 tablespoon Anise seeds (slightly crushed to release oils)
- 70 grams Candied orange peel (finely minced)
The Finishing Touch
- 50 grams Unsalted butter (melted, for brushing)
- 1/2 cup Granulated sugar (for coating)
👨🍳 Instructions
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1
Prepare the pre-ferment by mixing 160g flour, 100ml warm milk, and 1/4 tsp yeast in a small bowl. Cover and let sit at room temperature for 12-16 hours (or at least 3 hours in a warm spot) until bubbly and doubled.
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2
In the bowl of a stand mixer fitted with the dough hook, combine the remaining 400g flour, sugar, salt, and 2 tsp instant yeast.
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3
Add the pre-ferment, eggs, olive oil, and orange blossom water to the dry ingredients. Mix on low speed until a shaggy dough forms.
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4
Increase to medium speed and knead for 8-10 minutes. The dough should be smooth, elastic, and slightly tacky, but it should pull away from the sides of the bowl.
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5
Add the crushed anise seeds and finely minced candied orange peel. Mix for another 2 minutes until the aromatics are evenly distributed throughout the dough.
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6
Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm, draft-free area for about 2 hours, or until doubled in size.
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7
Gently deflate the dough and divide it into 12 equal pieces (approximately 85-90g each). Roll each piece into a smooth ball.
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8
Using a rolling pin, flatten each ball into an oval shape about 1/2 inch thick.
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9
With a sharp knife or a dough bench scraper, make one vertical cut in the center and three diagonal slashes on each side (resembling a leaf pattern). Stretch the dough slightly to open the 'windows'.
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10
Place the shaped buns on baking sheets lined with parchment paper. Cover loosely and let proof for 60-90 minutes until puffy.
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11
Preheat your oven to 350°F (175°C). Bake the Gibassiers for 15-18 minutes until they are a light golden brown. Do not overbake; they should remain soft.
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12
While still warm from the oven, brush each bun generously with melted butter. Immediately toss or dip in a bowl of granulated sugar until well-coated.
💡 Chef's Tips
Use a high-quality extra virgin olive oil; since there is no butter in the dough, the flavor of the oil is prominent. If the dough is too springy when shaping, let it rest for 5 minutes to relax the gluten before stretching the 'windows' open. Ensure the candied orange peel is minced very finely so it doesn't tear the dough during the shaping process. Don't skip the pre-ferment (biga); it provides the structural strength and complex fermentation flavor essential for this bread. To keep them fresh, store in an airtight container for up to 2 days, or freeze and reheat slightly before serving.
🍽️ Serving Suggestions
Serve warm with a bowl of café au lait for a traditional French breakfast. Pair with a glass of chilled Muscat or sweet dessert wine in the afternoon. Accompany with a wedge of soft goat cheese to balance the sweetness with tang. Enjoy alongside fresh segments of seasonal clementines or blood oranges. Dip into a thick hot chocolate for an indulgent winter treat.