gibassier

No, I can't pronounce it either but in short, it's a brioche-type bread filled with candied orange and anise seeds and covered in a thick layer of sugar. I first read about it in this article on the New York Times website a few days ago and knew I wanted to make the recipe when I had a chance.


The recipe starts with making a small amount of dough called a sponge that has to ferment for eight hours before making the final dough (that's a pic of the fermenting sponge below). I also had to candy the orange peel before starting so it was a bit of a lengthy process. But worth it. It was DELICIOUS.