Le gibassier

AT A GLANCE

  • Serves 8 people

  • 75 ml lukewarm milk
  • 14 gm (2 sachets) dried yeast
  • 80 gm raw caster sugar
  • 350 gm bread flour
  • 2 eggs
  • 2 tbsp olive oil
  • 1½ tsp orange-blossom water
  • 70 gm softened butter
  • 100 gm glacé orange, diced
  • 1½ tsp aniseed
  • For dusting: pure icing sugar, sieved
01   Stir milk, yeast and half the sugar in a bowl and stand until foamy (10 minutes).
02   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).
03   Preheat oven to 200C. Knock back dough, roll out into a rough 30cm x 20cm rectangle, cut slits in bread, gently pull slits slightly open, and set on baking paper in a draught-free place until doubled in size (1 hour).
04   Bake gibassier until dark golden and cooked through (10-12 minutes). Dust with icing sugar and serve warm.

Topics:

WINTER, ORANGES, BAKING, FRENCH, DESSERT, ANISEED

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY , CLAIRE DELMAR

FEATURED IN

Jul 2011

Jul 2011

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