For the bread dough
- 20 cl milk
- 1 egg
- 1 tbsp sugar
- 1/2 teaspoon salt
- 60 g butter, cut into small cubes
- 500 g T65-type flour
- 1 sachet dry baker’s yeast
- Milk for brushing
For the fondue
- 300 g Isigny Sainte-Mère Extra-Mature Mimolette
- 150 g grated parmesan
- 10 ml white wine
- 1 teaspoon tomato purée
- 1 teaspoon smoked paprika
To make the bread dough
Add the flour, yeast, salt, sugar, milk, egg and butter cubes to a mixing bowl.
Mix and knead until you have a smooth ball of dough.
Cover the mixing bowl with a tea towel and leave the dough to rest for two hours at room temperature.
Tear off a large chunk of the dough and mould into to the shape of a spider’s body. Place on a baking tray lined with greaseproof paper.
Tear off a second, smaller chunk of dough to form the head and place next to the spider’s body.
With the remaining dough, make eight spider legs and place them either side of the body.
Brush the dough with the milk.
Preheat the oven to 180°C and bake for 25 minutes.
Leave to cool.
To make the Mimolette fondue
Grate the parmesan and the Isigny Sainte-Mère Extra-Mature Mimolette.
Tip into a saucepan with the white wine, tomato purée and paprika.
Melt together while mixing continuously.
Make a hole in the spider’s body and pour in the melted cheese.
Dip in the legs and enjoy!