Le Gibassier

17 ingredients
1 steps

Ingredients

  • Preferment:
  • 145g bread flour
  • 75g milk
  • 25g egg
  • .25g instant yeast
  • Formula:
  • 175g egg
  • 88g olive oil
  • 33g orange flower water
  • 50g water
  • 536g bread flour
  • 134g sugar
  • 10g salt
  • 26g instant yeast
  • 100g butter, softened
  • 8g anise seed
  • 97g candied orange peel

Directions

  1. 1
    {"0":"Night before:","1":"Combine preferment ingreds, cover and ferment at room temp overnight. Take butter out to soften.","3":"Next morning:","4":"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.","6":"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.","8":"Scale into 100g increments; bench rest for 20 minutes.","10":"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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