St-Nicholas’ Mannele brioches Recipe

Cut the butter into pieces and leave it to soften at room temperature. Gently warm the milk, then sprinkle the yeast over it. Be careful: the milk shouldn't be hot, or it will kill the yeast.

In a large bowl, combine the flour, sugar, and salt. Rub in the butter until the mixture has a crumb-like consistency.

Mix in the egg, using a hard spatula. Slowly add the milk and knead until the dough is smooth, soft, and no longer sticky.

Cover with clingfilm and allow to rest for about 1 hour 30 minutes, or until the dough has doubled in size. Once the dough has risen, tip it onto your working surface and gently knock the air out.

To shape the Mannele, you can use one of two methods. The first is to divide the dough into 12 equal pieces and shape them into logs.

Place the head over the shoulders of your log-shaped Mannele.

For the second shaping method, roll out the dough with a rolling pin and use a gingerbread man cookie cutter. A 14cm/5 1/2 inch cookie cutter is a good size.

Place the shaped Mannele on a baking sheet lined with baking paper. Do not put more than 6 Mannele per sheet, or they will stick together during the second rise.

Cover with a towel and let rise for about 1 hour. Meanwhile, preheat your oven to 180°C/350°F.

Beat the egg yolk with 1 tablespoon milk and brush this mixture over the Mannele. Pin the chocolate chips (or sultanas/pine nuts, if using) onto the dough for the eyes, buttons, or other decorations.