Manalas, Saint Nicolas French Brioche (Bredele 2020)
Happy SAINT NICHOLAS DAY!
Since I was a child, I have always loved the tradition of opening stockings on December 6th. Moreover, what I like the most is the inspiring story of Saint Nicholas’ service to others, especially children and those in need.
This recipe is from Chef Christophe Felder (@christophefelder) , the one and only. You can never go wrong with any his recipes. He is truly a Master at it!
I hope your will Enjoy this Christmas Recipe as much as I did! Bon Appétit!
For more Christmas Cookies and Bredele recipes, click HERE!
As always, you will find the Step-by-Step Video below the recipe.
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Manalas, Saint Nicolas French Brioche (Bredele 2020)
Equipment
Ingredients
MANALAS BREAD DOUGH
- 2 tsp (10 g) salt
- 4 cups (500 g) all-purpose
- 2 tsp (7 g) active dry yeast (1 US Packet 7g | 1 EU Packet 8g)
- 1/2 cup (100 g) sugar
- 0.85 cup (200 g) milk (Warm)
- 2 eggs (Beaten)
- 10 3/4 tbsp (150 g) butter (Softened | At Room Temperature)
EGG WASH & DECORATION
- 1 egg yolk
- 1 tsp (5 g) milk
- 1 tbsp (15 g) Chocolate chips
Instructions
MANALAS BREAD DOUGH
- Inside of the bowl of a stand mixer, place the sea salt then the all-purpose flour on top. Make a well in the center. Add the active dry yeast and the sugar. Pour the warm milk over. Mix well with your mini whisk without touching the flour. Cover with a plastic wrap. Let it stand for 10-15 minutes (Until bubbles form at the surface).
- Once ready, add both beaten eggs. Knead with the bread hook on for about 8 minutes on the second lowest speed of your stand mixer.
- Add the softened butter, and knead for another 3 minutes at the same speed. Then, turn the speed up to medium and knead for 5 minutes. Your dough is ready until it holds together and no longer sticks to the sides of the bowl (Do not hesitate to scrap the bottom of the bowl when needed).
- Transfer your dough to your Roul'Pat® and form a ball, dust with flour and place it in a clean bowl. Cover the bowl with plastic wrap and let it rise in a turned off preheated oven (100F/37C) for 1 hour or at room temperature for 1 1/2 hours, or until doubled in size.
ASSEMBLY
- Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet.
- Once the dough has doubled, punch the dough down, flatten with your hands. You can also use a rolling pin.
- Using your Manalas and Gingerbread Cutters, form your Manalas.
- Place each Manalas well appart from each other on your bonMAT™. Let them rise for another 30 minutes, covered with a clean linen.
DECORATION & EGG WASH
- Preheat oven to 350F/180C.
- Brush the egg wash over the Manalas, and decorate with Chocolate chips.
BAKE!
- Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your Manalas from 15min). They are ready when golden brown.
- Once your Manalas are out of the oven, let them cool down for about 10min. Then, slide them onto a cooling rack. Serve and Enjoy! Bon Appétit!
Video
Special Notes
Nutrition
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