Name: GIBASSIER ( French Christmas Bread ) recipe by Shobha Keshwani at BetterButter
Prep time: 1440 min
Cook time: 20 min
Total time: 1460 min
Yield: 8
Ingredients: (For the Pre-ferment - Biga); 1 1/2 cups bread flour; 1/2 cup milk; 1/16 tsp instant yeast; (For the Dough); 2 eggs; 1/4 cup olive oil; 1/8 cup warm water (or orange juice); 3 & 1/4 cups bread flour ( self raising flour ); All the pre-ferment/ Biga; 1/2 cup granulated sugar; 3/4 tsp salt; 1 & 3/4 tsp instant yeast; 75 gm butter, slightly soft; 1 & 1/2 to 2 tsp anise seeds; 1/2 cup chopped candied orange peel; 1 tsp orange zest; (For Glazing and Dusting the Gibassier); 1/3 cup to 1/2 cup clarified butter (ghee); Vanilla sugar or castor sugar

ABOUT GIBASSIER ( French Christmas Bread ) RECIPE

Gibassier is one of the 13 traditional French Christmas desserts that are traditionally served after Midnight Mass to signify Christ and his 12 apostles at the Last Supper. This bread is somewhat like an Italian Panettone, and it is believed that it must apparently be torn apart with the hands when served to bring good luck in the New Year. Making Gbassier is not very difficult but it takes a little time as the process involves starting with a “Biga” or pre-ferment which is made the previous night of the baking of this bread

Ingredients Serving: 8

(For the Pre-ferment - Biga)
1 1/2 cups bread flour
1/2 cup milk
1/16 tsp instant yeast
(For the Dough)
2 eggs
1/4 cup olive oil
1/8 cup warm water (or orange juice)
3 & 1/4 cups bread flour ( self raising flour )
All the pre-ferment/ Biga
1/2 cup granulated sugar
3/4 tsp salt
1 & 3/4 tsp instant yeast
75 gm butter, slightly soft
1 & 1/2 to 2 tsp anise seeds
1/2 cup chopped candied orange peel
1 tsp orange zest
(For Glazing and Dusting the Gibassier)
1/3 cup to 1/2 cup clarified butter (ghee)
Vanilla sugar or castor sugar

Instructions

Mix all the ingredients mentioned in the list of Biga. Knead well and add a little more milk if the dough is stiff.Put it in a greased bowl, cover it and leave it for 14 - 16 hours.
Put the eggs, olive oil and Orange Blossom Water in the processor bowl and run a couple of times to mix well. Then add the warm water and mix. If the water is too hot, the mixture will curdle because of the eggs.
Now add the pre-ferment (tear it up into chunks first so it will mix easily), bread flour, sugar, salt, yeast, and knead until the dough is smooth.
Now remove the dough on the working table and add the butter in chunks (3 or four times) knead until the butter is incorporated into the dough before adding the next chunk.
Knead well until the dough is soft and supple. Add the chopped candied orange (or apricots), aniseed and the zest and knead till incorporated. You may have to add a little flour if needed.
Shape the dough into a round and place in a well-oiled bowl turning it to coat well. Cover loosely and allow the dough to double in volume.
This should take about 2 - 3 hours. When done, turn the dough out onto your working surface. Divide it into 12 equal portions, shape each into a round and let the dough rest for about 15 to 20 minutes.
Roll each into a roundshape and let the dough rest for about 15 to 20 minutes Then shape and flatten each round into a semi-circle or oval.
Make three cuts in the semi-circle, one in the centre and two on either side of this cut from the straight edge to the arch of the semi-circle (see photographs), by pushing your implement straight into the dough.
Make sure the cuts open up into neat slits. Then using scissors, make 4 snips along the arched side at equal distance.
Lift the Gibassier dough and transfer it to a parchment lined baking sheet making sure to stretch it a little so the cuts open up well and the slits also spread a bit.
Repeat with all the balls of dough, and let the shaped dough rise for about 30 to 45 minutes till a little puffy.Then bake them at 180C (350F) for about 10 to 15 minutes till they turn a golden brown on top.
Take the Gibassier out of the oven and brush them while still hot, with clarified butter/ ghee. Immediately press the brushed side down lightly (or sprinkle with sugar instead) into vanilla sugar or castor sugar.
Then let them cool on a rack.

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