Le Gibassier

1. 1

   Night before:

2. 2

   Combine preferment ingreds, cover and ferment at room temp overnight. Take butter out to soften.

3. 3

   Next morning:

4. 4

   Pour liquids, then preferment into mixer. Add dry ingreds through yeast. Incorporate all slowly for about 4 minutes, mix for 2 more minutes more briskly, then slowly add softened butter.

5. 5

   When a nice dough window can be formed, add the dried peel and anise seed. Place rounded dough into oiled bowl, cover and ferment for 1.5-2 hours.

6. 6

   Scale into 100g increments; bench rest for 20 minutes.

7. 7

   Shape into roughly candy corn shapes and roll tightly from wider end, as for croissants. Curl ends up to resemble a fleur-de-lis and slash decoratively. Place on parchment-lined pan and proof for approx 1.5 hours. Bake at 400* until golden brown, 10-12 minutes. Brush with melted butter and toss in granulated sugar. Let cool and consume with glee!

No additional tips available.