Munster filled mini Mauricette

Preparation:

For the mauricettes:

Warm up a little the milk and add the yeast. Mix until the yeast is fully dissolved.

Add the water.

In your food processor, pour the flour, the 10 grams of salt, the butter and the milk, yeast and water.

Knead at least 5 minutes until your dough won't stick to the bowl anymore.

Cover with a clean sheet and place the bowl in a warm environment for almost 2 hours. Your dough should grow significantly.

Degas the dough and split it in 16 pieces.

Set aside for 10 minutes.

In the meantime preheat your oven at 220 degrees.

Boil 2 liters of water with the baking soda in a large pan (add the baking soda to the cold water otherwise it will overflow!).

Put the breads, one after the other in the water. They will come up to the surface almost immediately.

Let them 15 seconds on one side, turn them upside down and take them out of the water after another 15 seconds.

Place them on a baking paper or a silicon mat (I put 8 pieces per mat).

Make slight cuts on your breads and spread coarse salt if you wish.

Cook for 15 minutes.

Remove the breads from the oven and place them on a grid to cool down.

For the filling:

Sweat the onions in some butter until soft then deglaze with a shot of Gewurztraminer, keep it on low heat until it reaches a compote like consistency.

Cut open your mauricettes, and add in a few baby spinach leaves.

Top with your Munster cream, onion compote and garnish with caraway seeds and edible flowers.

The perfect snack for Alsace & Munster lovers!