Gibassier | How to make Gibassier

By Mayuri Patel  |  8th Jun 2016  |  
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  • Gibassier, How to make Gibassier
  • Prep Time

    40

    mins
  • Cook Time

    22

    Hours
  • Serves

    12

    People

0

0





About Gibassier

A rich,sweet, aromatic breakfast bread that is made in the Provence region of France. Recipe idea from : CirilHitz’s Baking Artisan Pastries and Breads

Gibassier, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Gibassier is just mouth-watering. This amazing recipe is provided by Mayuri Patel. Be it kids or adults, no one can resist this delicious dish. How to make Gibassier is a question which arises in people's mind quite often. So, this simple step by step Gibassier recipe by Mayuri Patel. Gibassier can even be tried by beginners. A few secret ingredients in Gibassier just makes it the way it is served in restaurants. Gibassier can serve 12 people. So, the next time you have a get together or a party at home, don't forget to check and try out Gibassier.

Gibassier

Ingredients to make Gibassier

  • 4 3/4 cups plain flour
  • 1/2 cup warm milk
  • 2 tsp instant active dry yeast
  • 1 cup sugar
  • 2 tsp fennel seeds (valiyari)
  • 1 tsp orange zest
  • 1/2 cup candied orange peel
  • 2 Eggs
  • 2 tbsp orange blossom water
  • 2 tbsp fresh orange juice
  • 1/4 cup olive oil
  • 4 1/2 tbsp cold but soft butter
  • 1/2 cup melted butter
  • 3/4 tsp salt

How to make Gibassier

  1. First we need to make the pre-ferment for the bread. To do this mix 11/2 cups plain flour, 1/4 tsp yeast and the warm milk in a bowl.Cover with cling film and let it ferment overnight or for 14-16 hours.
  2. Next day mix flour, fennel seeds, orange zest, candied peels, salt and 1/2 cup sugar in a big bowl.
  3. In another bowl mix room temperature eggs, warm orange juice, orange blossom water and olive oil.
  4. Add the liquid to the flour mixture and form a dough. Sprinkle the worktop with little flour and knead the dough for 10-15 minutes till its smooth and soft.While kneading the dough add the butter little by little.
  5. Grease the bowl with little oil. Form the dough into a ball shape and put it in the bowl. Cover the bowl with a wet tea towel or cling film and let the dough rise till its double the size. This will take about 1-11/2 hours.
  6. Dust the worktop with little flour. Knead the dough gently. Divide it into 12 parts and roll them into balls.
  7. Line a baking tray with parchment paper or grease it lightly with butter.
  8. Now the exciting part, to shape the gibassier. Take one ball and using your hands spread it into an oval shape. Can use a rolling pin if you like.
  9. Using a spatula, make a slit in the middle and then on either side. Using a pair of scissors make short cuts at the edges, about 4 in between the slits.
  10. Take the cut and slit dough into your hand and pull it ever so gently on both sides to give that unique shape. Place it on the prepared tray.
  11. I also made another shape, like a flower. Roll one ball into a round shape. Make 5 cuts using a pair of scissors two third of the way, and in between each cut make a slit using a spatula.
  12. Let the shaped dough rise for 30 to 40 minutes.
  13. Preheat the oven to 180C.
  14. Bake the bread for 10-15 minutes or till the tops are golden brown in colour.
  15. Take it out of the oven and brush the bread with melted butter. Sprinkle sugar over it.
  16. Let the bread cool. Serve with coffee or tea.

My Tip:

To maka an eggless version replace it with 1/2 -3/4 cup warm milk.Make sure slits are wide enough. You don't want it to fill up during the fermenting stage.

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