Mannele (Little Men Brioche)
Mannele are traditional brioche bread figures, often shaped like little men, popular in Alsace, France, especially around Saint Nicholas Day. This recipe yields a soft, slightly sweet bread perfect for breakfast or a snack. They are delicious plain or with a spread.
An original recipe by Forkin
- Total time
- 3 hr 15 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 537 kcal
Allergen information: may contain eggs, gluten, milk, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gall-purpose flour
- 20 gfresh yeast, or 7g active dry yeast
- 70 ggranulated sugar
- 5 gsalt
- 150 mlmilk, lukewarm
- 2 pcsegg, large
- 100 gunsalted butter, softened
egg wash
- 1 pcsegg yolk
- 1 tbspmilk
decoration
- 12 pcschocolate chip(optional)
Equipment
clean kitchen towel · dough hook (optional) · pastry brush · plastic wrap · wire rack · baking sheet · parchment paper · knife · whisk · small bowl · large mixing bowl · stand mixer (optional)
The method
Step by step
- 1
In a large mixing bowl, combine the flour, sugar, and salt.
About 2 min
- 2
Crumble the fresh yeast into the lukewarm milk and stir gently until dissolved.
About 3 min
Cook’s note: If using active dry yeast, proof it in the milk for 5-10 minutes until foamy.
- 3
Add the yeast mixture and the eggs to the dry ingredients in the bowl.
About 1 min
- 4
Knead the dough by hand or with a stand mixer fitted with a dough hook for about 10 minutes, until it forms a cohesive mass.
About 10 min
Cook’s note: The dough will be quite sticky initially.
- 5
Gradually add the softened butter, piece by piece, continuing to knead until the butter is fully incorporated and the dough is smooth and elastic, about another 5-7 minutes.
About 7 min
Cook’s note: Ensure each piece of butter is absorbed before adding the next.
- 6
Form the dough into a ball, place it in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
About 2 hr
Cook’s note: A slightly warm oven (turned off) can be a good spot for rising.
- 7
Gently punch down the risen dough to release the air.
About 1 min
- 8
Divide the dough into 6 equal portions.
About 2 min
Cook’s note: For precise portions, weigh the dough.
- 9
On a lightly floured surface, roll each portion into an oval shape, then use a knife or a specialized cutter to create the 'mannele' shape, cutting out arms and legs.
About 15 min
Cook’s note: You can find mannele cutters online, or simply use a sharp knife and a bit of creativity.
- 10
Transfer the shaped mannele to a baking sheet lined with parchment paper, leaving some space between them.
About 2 min
- 11
Cover the mannele loosely with plastic wrap and let them proof again for 30-45 minutes, or until visibly puffy.
About 45 min
- 12
Preheat your oven to 180°C (350°F).
About 10 min
- 13
In a small bowl, whisk together the egg yolk and milk for the egg wash.
About 1 min
- 14
Brush the top of each mannele with the egg wash.
About 2 min
Cook’s note: This gives them a beautiful golden crust.
- 15
If desired, press two chocolate chips into each mannele for eyes.
About 1 min
- 16
Bake for 12-15 minutes, or until golden brown.
About 15 min
Cook’s note: Baking times may vary depending on your oven.
- 17
Remove from the oven and let cool on a wire rack before serving.
About 10 min
Per serving
Nutrition
- Calories
- 536.8kcal
- Protein
- 12.4g
- Carbs
- 78.9g
- Fat
- 18.6g
- Fibre
- 2.4g
- Sugar
- 15.6g
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.
Reheat gently in a microwave for a few seconds or in a warm oven for a few minutes.
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