Mannele (St. Nicholas Bread Men)
Mannele are traditional brioche-like pastries, shaped like little men, commonly enjoyed during the St. Nicholas season in France and Germany. This recipe creates a soft, slightly sweet dough, perfect for a festive breakfast or snack. They are often adorned with dried fruit or chocolate chips for eyes and buttons.
An original recipe by Forkin
- Total time
- 2 hr 45 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 319 kcal
Allergen information: may contain eggs, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 300 gall-purpose flour
- 50 ggranulated sugar
- 7 gactive dry yeast
- 0.5 tspsalt
- 120 mlmilk, lukewarm
- 1 pcsegg, large, at room temperature
- 50 gunsalted butter, softened
- 1 pcsegg yolk, for egg wash
- 1 tbspmilk, for egg wash
decoration
- 12 pcsraisin(optional)
Equipment
dough hook · pastry brush · plastic wrap · large bowl · wire rack · baking sheet · parchment paper · knife · stand mixer
The method
Step by step
- 1
In a large bowl, whisk together the flour, sugar, yeast, and salt until well combined.
About 2 min
- 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.
About 3 min
Cook’s note: Ensure your milk is not too hot, as it can kill the yeast.
- 3
Knead the dough for 5 minutes, then gradually add the softened butter, one piece at a time, until fully incorporated.
About 8 min
- 4
Continue kneading for another 5-7 minutes until the dough is smooth, elastic, and no longer sticky.
About 7 min
Cook’s note: The dough should pull away cleanly from the sides of the bowl.
- 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.
About 1 hr 30 min
Cook’s note: A slightly warm oven (turned off) can be a good place for rising dough.
- 6
Once risen, gently punch down the dough to release the air. Divide the dough into 6 equal portions.
About 2 min
- 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.
About 8 min
Cook’s note: Don't make the cuts too deep, or the limbs might detach during baking.
- 8
Transfer the shaped mannele to a baking sheet lined with parchment paper, leaving some space between them.
About 2 min
- 9
Cover the baking sheet loosely with plastic wrap and let the mannele proof for another 30 minutes in a warm place.
About 30 min
- 10
Preheat your oven to 180°C (350°F).
About 15 min
- 11
In a small bowl, whisk together the egg yolk and milk for the egg wash.
About 1 min
- 12
Brush the tops of the mannele with the egg wash. If using, press raisins into the dough to create eyes and buttons.
About 2 min
Cook’s note: Be gentle when brushing to avoid deflating the dough.
- 13
Bake for 15-18 minutes, or until golden brown and cooked through.
About 18 min
Cook’s note: Baking time may vary depending on your oven.
- 14
Remove from the oven and let cool slightly on a wire rack before serving.
About 5 min
Per serving
Nutrition
- Calories
- 318.6kcal
- Protein
- 8g
- Carbs
- 50.5g
- Fat
- 9.3g
- Fibre
- 1.8g
- Sugar
- 11.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover mannele in an airtight container at room temperature.
Gently warm in a microwave for 10-15 seconds or in a preheated oven at 150°C (300°F) for 5 minutes.