Leafing through a new baking book I received last week I stopped at some nice looking sugary buns called Gibassiers. These seemed to pull me into the kitchen...
The original recipe calls for candied orange peel. I didn't have any because the family isn't so much fond of it, so I substituted dried apricots. Anise seeds weren't at hand either, so I used cardamom.
The buns took a lot longer to rise as described in the recipe...
...but finally they did bake nicely. Still warm from the oven they are brushed with butter and rolled in vanilla sugar.
Doing a little research in my french cook books such as Provence-Alpes-Côte d'Azur from the series L'inventaire du patrimoine culinaire de la France, I think these buns differ a lot from the original Gibassié from Provence which is a kind of Pompe à l'huile (see thirteen desserts for Christmas), looking a little bit like a fougasse as can be seen here, here or here. Maybe this is an adaption sold in american bakeries as I learned in this blog entry. In the comments there you can also find a second recipe by Ciril Hitz for these sugar-coated so-called Gibassiers.
Writing this entry I saw that the book Baking Bread at Home by the CIA didn't get rave reviews at amazon. Can anybody tell me about good or bad experiences with recipes from this book?