Gibassier - French Delight

Ingredients

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1 cup (120g) whole wheat flour 1 cup (120g) whole wheat flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground anise seeds 1/2 teaspoon ground anise seeds
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/4 cup (60ml) orange blossom water 1/4 cup (60ml) orange blossom water
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 3 large eggs 3 large eggs
• Zest of 1 orange Zest of 1 orange
• 1/2 cup (115g) unsalted butter, softened 1/2 cup (115g) unsalted butter, softened
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 11g, 5g
• Carbohydrates (total, sugars): 39g, 12g
• Protein: 6g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, whole wheat flour, granulated sugar, yeast, salt, ground anise seeds, cinnamon, and nutmeg.
2. 2.
   In a separate bowl, whisk together the warm milk, orange blossom water, olive oil, eggs, and orange zest.
3. 3.
   Make a well in the center of the dry ingredients and pour in the wet mixture. Mix until a dough forms.
4. 4.
   Transfer the dough to a lightly floured surface and knead for about 10 minutes, or until the dough becomes smooth and elastic.
5. 5.
   Gradually incorporate the softened butter into the dough, kneading until it is fully absorbed.
6. 6.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
7. 7.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
8. 8.
   Punch down the dough to release any air bubbles and divide it into 12 equal portions.
9. 9.
   Shape each portion into an elongated oval, then make three diagonal cuts on one side to resemble a leaf or an ear.
10. 10.
    Place the shaped pastries on the prepared baking sheet, cover with a kitchen towel, and let them rise for another 30 minutes.
11. 11.
    Bake the Gibassier for 15-18 minutes, or until golden brown.
12. 12.
    Remove from the oven and let them cool on a wire rack.
13. 13.
    Once cooled, generously dust the pastries with powdered sugar.

Treat your ingredients with care...

• Orange zest — Make sure to use organic oranges and wash them thoroughly before zesting to avoid any pesticide residue.
• Anise seeds — Toast the anise seeds lightly in a dry pan before grinding them to enhance their flavor.

Tips & Tricks

• For an extra touch of sweetness, you can add a handful of raisins or chopped dried fruits to the dough.
• Serve the Gibassier warm with a cup of herbal tea for a cozy and comforting experience.
• If you prefer a stronger anise flavor, you can increase the amount of ground anise seeds.

Serving advice

Gibassier is best enjoyed fresh and warm. Serve it as a delightful breakfast pastry or as a sweet treat alongside a cup of coffee or tea. It pairs well with jams, honey, or even a spread of Nutella.

Presentation advice

Arrange the Gibassier on a beautiful platter, dusted generously with powdered sugar. Garnish with fresh orange zest or a sprinkle of ground cinnamon for an elegant touch.