Gimblettes - version 2 Recipe
Gimblettes - version 2
Flavors of the Tarn Region / Albi
Total time: 30 to 60 minutes
Preparation time: 20 minutes + rising time
Cooking time: 30 minutes
Difficulty: Easy
Chef's Note

These traditional ring-shaped little breads are flavored with grated lemon zest and orange flower water. They can be sprinkled with sugar and candied citron. 

Like the gaufres, they are a survivor from the medieval period.

- 2 kg (4 1/2 lb.) flour
- 10 eggs
- 50 g (2 oz.) anise
- A pinch of salt
- 750 g (1 lb. 12 oz.) sugar
- 1 package of yeast
- 2 tbsp. orange flower water
- 1 glass of water
- 1 lemon
  1. Wash, dry and crush the anise. Grate the lemon zest. 
  2. Arrange 1 kg (2 1/4 lb.) flour and the yeast in a well in a large bowl. In the center, place 4 whole eggs + 6 yolks (reserve the whites), a pinch of salt, the orange flower water and sugar. Mix well. 
  3. Add the lemon zest and anise; work the dough, adding in half the glass of water, then gradually add another kilogram of flour and as much water as needed to form a firm dough. Set the dough aside to rise for several hours. 
  4. Take small pieces of dough and roll them into a strip; pinch the two ends together to form a ring; prick them with a knife point and poach in boiling water, removing them once they rise to the surface. 
  5. Drain on a towel near the oven. 
  6. Arrange them on a buttered baking sheet, brush with egg white. Bake in a hot oven (200° C/400° F) for 15-20 minutes.
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