Orange–Olive Oil Sweet Breads
- MakesMakes twelve 5-inch breads
- Cook Time12 hours
- Active time plus cooling1 hour active
French gibassiers (pronounced zhe-bah-see-ay) take a couple different forms. In certain areas of Provence, the baked good is a cookie made with olive oil. But the better-known version is a sweet yeasted bread rich with butter, olive oil and eggs and flavored with orange blossom water, candied orange and aniseed. Typically offered at breakfast, the bread, shaped like a leaf or fleur-de-lys, features lots of crevices that are perfect for catching the butter and sugar embellishments added after baking. We’ve made individually sized breads that will impress guests. Candied orange can be difficult to source, so it’s optional; instead, we rely on grated orange zest for citrusy brightness. But we recommend seeking out orange blossom water, as its floral aroma is key. Look for it in supermarkets alongside the vanilla extract or in the international aisle. Middle Eastern grocery stores also stock it. These breads are best the day of baking, but leftovers will keep for a couple days in an airtight container; reheat in a 350°F oven for five to six minutes.
Don’t bake both baking sheets of gibassiers at the same time; the breads rise and brown better if baked one trayful at a time. But be sure to bake the first six that are shaped, so they don’t overproof. Finally, don’t butter all the breads before sugaring them; butter and sugar each one at a time. If all 12 are first buttered before sugaring, the butter will set and the sugar will not adhere.
Step 1
In a 2-cup liquid measuring cup or small bowl, whisk the milk, oil, whole egg and egg yolk, orange zest and orange blossom water. In a stand mixer with the dough hook, mix the flour, 71 grams (⅓ cup) sugar, the yeast and salt on low until combined, about 10 seconds. With the mixer running, slowly pour in the egg mixture, then mix until a shaggy dough forms, about 1 minute. Increase to medium and mix until the dough is evenly moistened and starts to pull away from the bottom of the bowl, 6 to 7 minutes.
Step 2
With the mixer running, add the room-temperature butter 1 piece at a time, mixing until fully incorporated after each; scrape the bowl as needed. Knead on medium, scraping the bowl once or twice, until the dough is smooth, shiny and elastic, 8 to 10 minutes. Lift out the hook with dough clinging to it; the dough should fall from the hook in a thick, shiny rope that will not stick to your fingers when lightly pressed. With the mixer running on low, sprinkle in the aniseed followed by the candied orange (if using); mix until evenly distributed throughout the dough, about 2 minutes. Using a silicone spatula, scrape the sides of the bowl and gather the dough in the center. Cover with plastic wrap and let rise at room temperature until just shy of doubled, about 45 minutes, then refrigerate for at least 8 hours or up to 24 hours.
Step 3
When you are ready to shape the dough, remove it from the refrigerator. Line 2 rimmed baking sheets with kitchen parchment. Dust the counter with flour and scrape the chilled dough onto it. Form the dough into a log about 3½ inches wide, then, using a metal bench scraper or chef’s knife, cut crosswise into 12 portions; each piece should be a stubby sausage shape 3½ to 4 inches long.
Step 4
Dust a cutting board with flour and set 1 dough portion on top, parallel with the counter’s edge. With your hand, slightly flatten the dough into an oval about 4 inches long and 2 inches wide. Using a sharp paring knife misted with cooking spray, cut a 1-inch crosswise slit in the center of the oval, cut a 1-inch crosswise slit in the center of the oval, then cut a slit on each side, spaced ¾ inch from the center slit. Now, using the tip of the knife, notch four ¾ to 1-inch cuts along the edge of the dough nearest you; stagger the cuts with the internal slits, pulling the knife toward you to ensure a clean, complete cut.
Step 5
Form a bear claw-like shape by drawing together the ends of the dough into a semicircle with the notches on the outside; the notches will fan apart. Place on a prepared baking sheet and cover with a kitchen towel. Shape the remaining dough portions in the same way, placing 6 on each baking sheet. Let rise at room temperature until doubled and the dough slowly springs back when lightly pressed, 1 to 1½ hours. Meanwhile, heat the oven to 350°F with a rack in the middle position. Place the remaining 71 grams (⅓ cup) sugar in a medium bowl for sugaring the gibassiers.
Step 6
Bake the first 6 breads that were shaped until golden brown, 15 to 18 minutes. Remove from the oven and set the baking sheet on a wire rack. Bake the remaining breads the same way. While the second batch bakes, let the first batch cool for a few minutes, then brush the top of one bread with butter, dunk the buttered side into the sugar and return it to the baking sheet sugared side up. Butter and sugar the remaining 5 breads in the same way.
Step 7
When the second batch is done, set the baking sheet on a wire rack and cool for a few minutes, then butter and sugar the breads in the same way as the first batch. Serve warm or at room temperature.
