Orange–Olive Oil Sweet Breads (Gibassiers)

Ingredients

• 4.25 cup all-purpose flour (plus more for shaping; estimated from the yield)
• 0.5 cup granulated sugar (for the dough)
• 2.25 tsp instant yeast (estimated quantity)
• 1.5 tsp fine salt (estimated quantity)
• 3 large eggs (lightly beaten; estimated quantity)
• 0.5 cup whole milk (estimated quantity)
• 2 tbsp orange blossom water (An important flavoring; estimated quantity)
• 2 tbsp orange zest (finely grated zest from about 2 oranges; candied orange is optional if available)
• 1 tbsp aniseed (estimated quantity)
• 6 tbsp unsalted butter (softened or melted as needed for the dough and finishing; estimated total amount)
• 0.25 cup extra-virgin olive oil (estimated quantity)
• 0.5 cup granulated sugar (for coating the baked breads)

Steps

1. 1

   In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, instant yeast, and salt. Add the eggs, milk, orange blossom water, orange zest, and aniseed, then mix on low speed until a shaggy dough forms.

2. 2

   Add the butter and olive oil gradually while mixing. Increase the speed to medium and knead until the dough is smooth, elastic, and pulls away from the sides of the bowl, about 8 to 10 minutes. The dough will be soft and somewhat tacky.

3. 3

   Cover the bowl and let the dough rise at room temperature until noticeably puffy, about 1 hour. Refrigerate it overnight, or for up to 12 hours, to develop flavor and make shaping easier.

4. 4

   Line two baking sheets with parchment paper. Turn the chilled dough onto a lightly floured work surface and divide it into 12 equal pieces.

5. 5

   Shape each piece into an oval. Using a sharp knife or bench scraper, cut several slits from the center toward the edges to create the characteristic leaf or fleur-de-lis shape, taking care not to cut completely through the dough.

6. 6

   Arrange six shaped breads on one prepared baking sheet, leaving room for expansion. Cover loosely and let them proof until puffy, about 30 to 45 minutes. Shape and cover the remaining six on the second sheet.

7. 7

   While the breads proof, heat the oven to 375°F (190°C). Bake the first tray by itself until the breads are puffed and golden brown, about 12 to 15 minutes. Do not bake both trays at once, because the breads rise and brown better one trayful at a time.

8. 8

   Bake the second tray immediately after shaping and proofing, using the same oven temperature and timing. Bake until puffed and golden.

9. 9

   While the breads are still warm, brush one bread at a time with melted butter, then immediately coat it with granulated sugar so the sugar adheres. Repeat with the remaining breads; do not butter all of them before sugaring.

10. 10

    Serve warm or at room temperature, preferably the day they are baked.

Notes

The page's full ingredient list and method were unavailable because access required membership; quantities and method above are a reconstruction from the dish description and standard gibassier technique. Candied orange is optional according to the source. Leftovers can be stored in an airtight container for a couple of days and reheated in a 350°F (175°C) oven for 5 to 6 minutes. Bake the two trays separately, and bake the first shaped tray promptly so it does not overproof.

Nutrition per serving

• breakfast
• sweet bread
• yeast bread
• baked
• French
• vegetarian
• make-ahead
• orange