Gibassier from Big Book of Bread: 125 Recipes for Every Baker (page 387) by King Arthur Baking Company

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Notes about this recipe

  • Eat Your Books

    Can substitute orange juice for orange blossom water.

  • anya_sf on March 30, 2026

    We loved these. I used homemade orange peel (different recipe) and orange blossom water, which I worried would be too perfumey, but wasn't. Chilled the pre-shaped dough overnight. After shaping, the rolls didn't rise that much in an hour, but puffed up beautifully in the oven. Texture was soft and light. Not too sweet. Would definitely repeat.

  • hibeez on January 25, 2026

    My oh my, these were delicious! Such a light bake and not overly sweet, even with dipping in sugar. The butter took longer to incorporate but that probably had to do with the room being cold. Spectacular flavor. Being an overachiever, I did make my own orange peel (from River Cottage book) and subbed in half amount of ground fennel (in both dough and sugar mix). I also held the dough overnight after the pre-shape, which worked well. They rolled easily and took about little less than 2.5 hours to finish. I might I do something different next time - because, oh, there will be a next time! I would amp up the orange blossom water by half. I'd also consider making more slightly smaller rolls, or make a half recipe; as is, they were bigger than I expected. I also wonder if they can be held after the second "S" shaping as it would make it faster to have for breakfast. Will try the KAB candied orange peel too.

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