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Orange–Olive Oil Sweet Breads
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.
Makes twelve
5-inch breads
Tip
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.
12 hours
1 hour active
Ingredients
-
¾
cup whole milk, room temperature
-
¼
cup extra-virgin olive oil
Directions
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01In 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.
