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Le Chaudron recipe
Mannele de Saint-Nicolas
Alsatian brioche men for Saint Nicholas Day
⏱ 180 minServes 8Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
500 g (18 oz)pastry flour (French T45)
10 gyeast
200 ml (¾ cup)lukewarm milk
100 g (3½ oz)sugar
100 g (3½ oz)soft butter
2eggs
1 teaspoonsalt
1lemon zest
16raisins
1egg yolk
- 500 g (18 oz) pastry flour (French T45)
- 10 g yeast
- 200 ml (¾ cup) lukewarm milk
- 100 g (3½ oz) sugar
- 100 g (3½ oz) soft butter
- 2 eggs
- 1 teaspoon salt
- 1 lemon zest
- 16 raisins
- 1 egg yolk
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Dissolve the yeast in the warm milk with a pinch of sugar and let foam for 10 minutes.
- Mix the flour, sugar and salt, then add the eggs, yeast mixture and zest.
- Knead for 10 minutes, then work in the softened butter.
- Let rise for 1½ hours at room temperature.
- Divide into 8 pieces and shape each into a little man: a long body, a round head, and arms and legs cut with a knife.
- Place on lined baking sheets and let rise for 45 minutes.
- Press in 2 raisins for eyes.
- Brush with beaten egg yolk.
- Bake for 15 minutes at 180°C (350°F) until golden.
- Tradition: Alsatian children eat mannele on December 6 with hot chocolate.
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