Manalas, Saint Nicolas French Brioche (Bredele 2020)

This is a Traditional Brioche, originating from Alsace (France) made each year traditionally for Saint Nick on December 6th.

Prep Time 30

Bake / Cook Time 20

RISE 2

Total Time 2 50

Equipment

Large Bonmat™

Baking Sheet (L)

Rectangular Roul Pat®

Beechwood Rolling Pin

Cake Server Knife

Mixing Bowl

Pastry Brush

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!

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