Orange blossom Gibassier

  • Created By
    Chef Valentina
  • Shared On
    4/4/18
  • Posted In
    bread
Rating:
Servings:
10
Prep Time:
45
Cook Time:
20-25
Total Time:
65-70
A word from the cook
The Gibassier is a buttery textured French breakfast bread that is flavoured with candied orange peel, orange blossom water and anise seed, and topped with sugar after brushing with melted or browned butter.
Ingredients

- 2 eggs
- 1 egg yolk
- 115g butter (cold cut in cubes)
- 200-250ml warm milk
- 5-7 tablespoons orange blossom water
- 680g bread or all purpose flour
- 100g sugar
- 1 teaspoon salt
- 2 1/2 teaspoons instant yeast
- 1-2 tablespoons of orange zest or finely chopped candied orange peel

- 3 tablespoons of browned butter
- 4-5 tablespoons sugar mixed with vanillin

Instructions

1) In a measuring cup whisk together the milk, 1 tablespoon of sugar and yeast and leave to proof for 5 minutes.

2) In another bowl combine the eggs and egg yolk, orange blossom water and lightly whisk.

3) In a bowl of an electric mixer fitted with the dough hook place sifted flour, sugar and salt. Add the milk and egg mixture and start mixing at low speed for 4 minutes. Cover with a cling wrap and allow to rest for 20-40 minutes.

4) Start mixing again adding the butter slowly (a tables spoon at a time) mixing at low speed. Continue until all the butter is fully taken up into the dough. Keep mixing the dough for a further 4 minutes after the butter had been incorporated. You should have a smooth, silky dough that is easily stretched without breaking. If it breaks easily, keep mixing until it’s really stretchy.

5) Add orange zest and mix for about 2 minutes to make sure they are evenly distributed. Put it into a lightly oiled bowl, cover with plastic wrap and leave at room temperature for bulk fermentation until doubled in volume.

6) Prepare two large baking trays with baking paper. Set aside.

7) Divide the dough into 12 even portions and roll each portion into a ball. Place the balls onto the prepared trays, cover with plastic wrap and set aside for 20 minutes (bench rest).

8) Take a ball of dough and put it on a lightly floured work surface. Lay it on it’s side (there will be a flat bottom from where it was sitting on the tray) and squash it down to get a rough semi circle shape. Place the straight edge near you and use a sharp knife to cut three slits completely through the dough, one in the center and one either side. Use a sharp knife to cut four small slits on the outer edge of the dough, between the major slits. Pick it up and gently stretch to open it out and place it back on the paper lined tray. Continue with the rest of the balls of dough. Cover the trays with plastic wrap and leave to proof until doubled in volume.

9) Preheat the oven to 180-190C and bake for 20 – 25 minutes

10) Brush them with browned butter while they are still hot and roll them in vanilla sugar.

Basil Braid

0 Notes