Gimblettes Recipe
Flavors of the Tarn Region / Albi
Total time: 30 to 60 minutes
Preheat the oven to 180° C (350° F)
Preparation time: 20 minutes
Rising time: 6 hours
Baking time: Under 30 minutes
Difficulty: Easy
Chef's Note
Gimblettes are a specialty of Albi that date bake several centuries. They are ring-shaped, flavored with grated lemon and orange flower water and sometimes sprinkled with sugar and candied citron. 
Ingredients for 10-12 gimblettes
- 1 unsprayed orange
- 4 sugar cubes
- 150 g (3/4 cup) powdered sugar
- 50 ml (3 tbsp.) lukewarm milk
- 20 g (2/3 oz.) fresh yeast
- 250 g (9 oz.) flour
- A pinch of salt
- 70 g (5 tbsp.) salted butter
- 2 egg yolks + 2 whole eggs for the glaze
- 120 g (4 oz.) almond powder
- 200 g (7 oz.) milk jam
- 2 tbsp. white rum
  1. Grate the orange zest on the sugar cubes; crush them and combine them with the powdered sugar. 
  2. Heat the milk to lukewarm; add the yeast and dissolve it well. 
  3. Arrange the flour in a well in a bowl with a pinch of salt. Gradually mix in, using a wooden spoon, the warm milk-yeast mixture, then the melted butter, egg yolks, almond powder and orange-scented sugar. 
  4. When the dough is very smooth, cover it and let it rise in a warm place for 6 hours. 
  5. Punch down the dough and gently form into strips about 20 cm (8") long and the width of a finger. Form into rings by pinching the two ends together. 

Two-stage cooking

  1. In a large pot, bring some water to a boil and immerse the rings of dough, watching that they don't stick together. When they rise to the surface, drain them and transfer them to a buttered baking sheet. 
  2. Beat 2 whole eggs and brush the gimblettes. Place into a preheated 180° C (350° F) oven and bake until nicely browned. 
  3. Soften the milk jam in a double boiler and stir in the rum. Serve this sauce with the gimblettes. 
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