Gibassier

Gibassier

This year, in an attempt to make things hard on myself (and this is really worth its own essay, not just a sentence in a headnote), I gave this recipe a makeover. I like the intense orange flavor, candied peel, and occasional crunch of anise seed, but I wanted a more cloud-like texture; a poofy, tender, light-as-air, “Hallelujah! What is it??” experience. Eight batches and many hours later, I have it.

One note about the orange peel: You can order it online or, easier, and honestly, better in every way, you can make it. I suggest this while acknowledging that anytime someone suggests a recipe that requires a candy thermometer I think, maybe I’ll have my fingernails pulled out, instead? These are relatively quick and no thermometer is required. Recipe is below.

Also, click the “spreadsheet version” button for a google docs file where you can adjust batch size, look at the baker’s math, or see the full list of ingredients in one place.

Mix

To the bowl of a stand mixer, add the following ingredients (volumetric measurements are approximate):

All-purpose flour, 275g, (2 1/4 cups)
Water, very warm (105F), 76g (1/3 cup)
Milk, room temperature, 41g (3 T)
Sugar, granulated, 27g (1/8 cup)
Egg, room temperature, 55g (one large)
Salt, 7g, (1 t)
Yeast, dry instant, 12g, (4 t)
Orange Flower Water or orange juice, 11g (2 t)

With a wooden spoon or similar, stir the ingredients together by hand in the mixer bowl until barely combined. Then place the bowl on the machine fitted with a dough hook and mix for five to seven minutes on medium (speed 4). The dough will be stiff and pull away from the sides of the bowl. Scrape down the hook and sides of the bowl during mixing.

Unsalted butter, room temperature, 41g (3 T), cut into three pieces.

While the mixer is running (still on medium), add the butter a tablespoon at a time, allowing the dough to absorb each addition before continuing with the next. The dough may resist the butter, just keep mixing until it is homogenous, scraping down the sides and hook, as necessary. It may take a minute or two between each addition.

Olive oil, 10g (2 t)

After the butter is absorbed, slowly drizzle in the olive oil in a thin, slow stream.
Once the oil is absorbed, mix for an additional one to two minutes, scraping down the sides and hook, as necessary.

Candied orange peel, 1/4" pieces, 41g (1/4 cup, packed), *recipe below
Anise seed, whole, 4g (2 t)

Add the orange peel and anise seed, mixing on low or medium-low until combined and homogenous. You may find this to be easier or quicker if done by hand.

Ferment

Cover the dough and place in a warm spot to rise for 60 to 90 minutes. The dough should be puffy but not necessarily doubled at the end of fermentation.

Shape

Preshape:

Divide the dough into 8 equal pieces, roughly 75g each.
Preshape as cylinders: flatten each piece into a 5” oval with the long axis running left to right. Fold the sides to the middle and press to seal. Then roll the dough down from the top, tensioning it as you press to seal. The finished tube should be 3.5 to 4” long.
Cover and place on a parchment-lined sheet tray and chill until firm. At least one hour, overnight is ok.

Final shape:

After chilling, roll each preshape into a long, even piece, roughly 16-18". If the dough resists lengthening, roll part way, then rest it covered, then elongate to the full length. 

Beginning at one end, loosely curl the piece on itself, forming a shape like a nautilus. The coil should form in a single, loose, flat layer. Don't overlap or roll them tightly — they need room to expand. Stop just short of the midpoint. Then repeat with the other end, but twirling the piece in the opposite direction to make an “S.” (See the image, below.)

Place the pieces on a half sheet (8 per tray), evenly distributed.

Proof

Cover and proof for 60 to 90 minutes. At the end of proof the Gibassier should be light, puffy, and hold the imprint of a finger. Towards the end of proof preheat the oven to 375F.

Bake

Bake for 15 to 18 minutes or until golden brown.

Unsalted butter, 28g, (2 T)
Sugar, 200g, (1 cup)

After baking, melt the butter. Add the sugar to a large mixing bowl.

Brush the gibassier with the melted butter on both sides then toss in the sugar to coat. The sugar may be sifted and reused for other things.

Enjoy!

Candied Orange Peel

This is an adaptation of Alton Brown’s Candied Orange Peel, 2.0 recipe. The ingredient quantities remain unchanged but I altered the method slightly. This quantity is more than you’ll need for the recipe. You’ll be glad.

Large Oranges (I like navels), 4
Water, 454g, (2 cups)

Quarter the oranges.
Cut the fruit away from the peel, trimming close to the outer edge. Some pith is ok.
Add the peels to a medium pot with two cups of water. Bring to a boil then simmer for 30 minutes.

Sugar, 200g, (1 cup)
Water, 454g, (2 cups)

Drain the peels and return to the pot with two more cups of water and one cup of sugar.
Bring the mixture to a boil, stirring to dissolve the sugar, then reduce the heat to a simmer for 45 to 60 minutes.

Sugar, 50g, (1/4 cup)

Drain and place the peels on a cooling rack over a sheet tray. Sprinkle with additional granulated sugar (1/4 cup or so) and allow them to cure overnight or longer, uncovered.

Store in an airtight container for several weeks or freeze for longer storage. 

*Note that the remaining orange syrup can be saved. Use for cocktails, sponge cakes, or iced tea. Save it!