LE GIBASSIER
Steps:
- Night before: Combine preferment ingreds, cover and ferment at room temp overnight. Take butter out to soften. Next morning: 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. 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. Scale into 100g increments; bench rest for 20 minutes. 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!
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