The preparation

• Dilute the yeast in warm milk then add the butter, water, flour and salt. Mix together until the yeast is no longer sticky. Cover and let rise in a warm place for ½ an hour.
• Shape the ‘mauricettes’ into breads and let rise again for another ½ hour.
• Preheat your oven to 200°C.
• Boil water with the bicarbonate then lower the heat. Poach ‘mauricettes’ a few second in scalding water. Drain the lay on an oven-baking tray covered with parchment paper.
• Glaze with water-diluted egg yolk. Garnish the ‘mauricettes’ with poppy or sesame seeds or fleur de sel.
• Let cook between 10 and 15 minutes.
• Dilute the yeast in warm milk then add the butter, water, flour and salt. Mix together until the yeast is no longer sticky. Cover and let rise in a warm place for ½ an hour.
• Shape the ‘mauricettes’ into breads and let rise again for another ½ hour.
• Preheat your oven to 200°C.
• Boil water with the bicarbonate then lower the heat. Poach ‘mauricettes’ a few second in scalding water. Drain the lay on an oven-baking tray covered with parchment paper.
• Glaze with water-diluted egg yolk. Garnish the ‘mauricettes’ with poppy or sesame seeds or fleur de sel.
• Let cook between 10 and 15 minutes.

Comments

You can enjoy them plain or with fillings … as you like! This recipe is the same to make pretzels.