GIBASSIER

Gibassier

MAKES16 large gibassiers or 24 small

INGREDIENTS

• 3/4 cup plus 2 tablespoons bread flour (see note)
• 1/3 cup cold milk
• 1 cold egg
• Pinch fresh yeast (see note).

Dough:

• 3 3/4 cups bread flour
• 1/2 cup plus 2 tablespoons sugar
• 1/2 tablespoon kosher salt
• 1 ounce fresh yeast (see note)
• 3 cold eggs
• 1/2 cup olive oil
• 1/3 cup cold water
• 2 teaspoons orange blossom water
• 2 teaspoons anise seed
• 1/2 cup diced candied orange peel
• 7 tablespoons room-temperature butter

Egg Wash

• 2 large eggs (1 whole egg plus 1 yolk)

Sprinkling Sugar

• 1/2 cup granulated sugar (approximately 1 tablespoon per loaf)

INSTRUCTIONS

1. Make the sponge: In a stand mixer fitted with the dough hook attachment, combine the first bread flour, milk, 1 egg and pinch of yeast until a shaggy dough forms.
2. Leave it in the bowl of the stand mixer, covered, and let it ferment for 8 hours.
3. Make the dough: On low speed, mix the sponge with the bread flour, sugar, salt, yeast, eggs, olive oil, waters and anise seed until combined.
4. Turn the mixer up to medium speed and knead the dough for 5 minutes.
5. Add orange peel and continue to knead until dough is shiny and elastic, about 3 minutes.
6. Begin adding butter one tablespoon at a time, until it has completely emulsified. Be careful to not overheat the dough, or the butter will bleed out.
7. Let the dough relax for 15 minutes or, preferably, in the refrigerator overnight.
8. Portion the dough into 16 balls, 100 grams each. If you prefer smaller rolls, make 24 balls. (This part can also be done before letting the dough relax). Roll to achieve a "belly button" underneath.
9. Cut into one side of the dough ball three times with a knife to make 1/2-inch-deep indentations, thereby creating a "paw" effect.
10. Coat two baking sheets with nonstick cooking spray and line with parchment paper. Coat the top-facing side of the parchment paper with nonstick cooking spray, too, before placing the rolls on the lined sheets (8 per baking sheet).
11. Brush the rolls with olive oil, cover with plastic and allow to proof in a warm area for about 1 1/2 hours, or until doubled and light.
12. Preheat the oven to 350 degrees.
13. Make egg wash: whisk one egg and one egg yolk whisked together. Using a pastry brush, wipe each roll evenly with the egg wash.
14. Sprinkle each roll generously with granulated sugar.
15. Bake at 350 degrees for 20 minutes or until golden brown.
16. Serve warm with honey butter. (They can be frozen and enjoyed at a later time. First, let them thaw. Then, in an oven preheated to 375 degrees, warm them for 4 minutes.)

RECIPE NOTES

Note: You can substitute a pinch of active dry yeast, proofed (follow maker's instructions), and add an extra 2 tablespoons flour to the sponge.

Note: You can substitute 2 1/4 teaspoons active dry yeast, proofed (follow maker's instructions), and add an extra 4 tablespoons flour to the dough.