These pastries are from Le Gibas in the South of France. They are similar to a danish dough and have an amazing full bodied orange flavour. These take a few hours to make, which makes them perfect for lazy Sunday mornings. Traditionally these include Anise seed, and candied orange peel, both of which I've omitted. The recipe also calls for vanilla sugar which is just white sugar mixed with the seeds of a vanilla pod. I added cinnamon to my sugar instead of the vanilla and it tasted great! I got the recipe for the Gibassier from "Artisan Breads" by Eric W. Kastel, which is a really useful reference for anyone who loves to bake bread.
1/2 cup plus 2 tbsp milk
1 cup all-purpose or bread flour
2 1/2 tsp instant yeast
1/3 cup olive oil
3 tbsp orange zest
3 1/2 cups all-purpose or bread flour
2/3 cup white sugar
2 tsp salt
6 tbsp butter, softened
2 tbsp Anise seed
1/2 cup candied orange peel
1/2 cup butter, melted
1 cup vanilla or cinnamon sugar
To make the sponge heat the milk up to 90 degrees Fahrenheit. Combine the flour and yeast in a bowl and add it to the heated milk. Mix together for a few minutes (this can be done by hand). Cover and leave at room temperature for 30 minutes, until doubled in size.
To make the dough, combine the sponge, oil, eggs, and orange zest in a stand mixer with a dough hook attached. Mix on low for a few minutes to break up the sponge. Add the flour, sugar and salt and mix on low for 6 minutes, turning over the dough twice and scraping down the sides of the bowl.
Increase the speed to high and mix for 2 minutes, flipping the dough over twice more. Add the butter gradually while the mixer is on medium speed. Add the anise seed and orange peel if using.
Place the dough in an oiled bowl, cover and let rest for 1 hour.
Divide the dough into 17 equal pieces. Form them into rounds and place on parchment lined pans. Cover and let rest for 10 minutes.
Roll until each round is 6 inches long. Make 4 cuts width wise into the center and place on the pan in a crescent shape. Brush with egg wash and cover for 45-60 minutes, until they spring back halfway when lightly touched.
Preheat the oven to 400 degrees Fahrenheit.
Brush each Gibassier with egg wash again and place in the oven. Reduce the heat to 375 degrees Fahrenheit and bake for 15 minutes. Rotate the trays and reduce the heat further to 350 degrees Fahrenheit. Bake for 3-5 minutes until nicely browned.
Let cool for 5 minutes before brushing with the melted butter. Roll in the vanilla/cinnamon sugar. Cool on racks.