This recipe makes 12 large Gibassier.
*What gives this bread its signature aroma is the orange flavour and orange blossom water makes all the difference. It is difficult to replicate with substitutions, so if you cannot find it, you may leave it out altogether. In this recipe since orange is an important flavour, you can can use 1/2 tsp orange extract instead, if you have it. Otherwise you can substitute the 1/8 cup water with unsweetened orange juice.
**If you are using apricots instead of candies orange peel, replace the 1/8 cup water with warm unsweetened orange juice.
***It is important to use butter that is just beginning to soften. The butter should be somewhat cold but just soft enough for you to press down with your finger. If your butter is too soft you might have greasy Gibassier.
****You can make your own candied orange peel if you want to.
If you don’t like candied peel, you can substitute it with chopped dried apricots. But then remember to use warm orange juice instead of warm water for a stronger orange flavour.
*If you don’t have ghee, you can make your own clarified butter. Just put unsalted butter in a pan and melt it. Let it boil and bubble on medium heat until it turns golden. Strain out the solids and you have clarified butter/ ghee. Store in a glass jar.
You can use melted butter instead of clarified butter but you will not get the same flavour.
You can make your own vanilla sugar at home, by steeping slit vanilla pods (whole or those from which you have removed the seeds) in a jar of granulated or castor sugar. Let it sit for about a week or two and your vanilla sugar is ready for use.