Mannele (St. Nicholas Bread Men)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, whisk together the flour, sugar, yeast, and salt until well combined.

   Ca. 2 min.

2. 2

   Add the lukewarm milk and the large egg to the dry ingredients, then mix with a spoon or a stand mixer with a dough hook until a shaggy dough forms.

   Ca. 3 min.

   Kokkens note: Ensure your milk is not too hot, as it can kill the yeast.

3. 3

   Knead the dough for 5 minutes, then gradually add the softened butter, one piece at a time, until fully incorporated.

   Ca. 8 min.

4. 4

   Continue kneading for another 5-7 minutes until the dough is smooth, elastic, and no longer sticky.

   Ca. 7 min.

   Kokkens note: The dough should pull away cleanly from the sides of the bowl.

5. 5

   Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

   Ca. 1 t. 30 min.

   Kokkens note: A slightly warm oven (turned off) can be a good place for rising dough.

6. 6

   Once risen, gently punch down the dough to release the air. Divide the dough into 6 equal portions.

   Ca. 2 min.

7. 7

   On a lightly floured surface, roll each portion into an oval shape, then use a knife or pastry cutter to make two cuts for the legs and two smaller cuts for the arms, forming a 'man' shape.

   Ca. 8 min.

   Kokkens note: Don't make the cuts too deep, or the limbs might detach during baking.

8. 8

   Transfer the shaped mannele to a baking sheet lined with parchment paper, leaving some space between them.

   Ca. 2 min.

9. 9

   Cover the baking sheet loosely with plastic wrap and let the mannele proof for another 30 minutes in a warm place.

   Ca. 30 min.

10. 10

    Preheat your oven to 180°C (350°F).

    Ca. 15 min.

11. 11

    In a small bowl, whisk together the egg yolk and milk for the egg wash.

    Ca. 1 min.

12. 12

    Brush the tops of the mannele with the egg wash. If using, press raisins into the dough to create eyes and buttons.

    Ca. 2 min.

    Kokkens note: Be gentle when brushing to avoid deflating the dough.

13. 13

    Bake for 15-18 minutes, or until golden brown and cooked through.

    Ca. 18 min.

    Kokkens note: Baking time may vary depending on your oven.

14. 14

    Remove from the oven and let cool slightly on a wire rack before serving.

    Ca. 5 min.