Mannele (Mannala) recipe: Alsace’s Saint Nicholas brioche

A little brioche man with eyes made of raisins or chocolate chips, the mannele (also called mannala or manala, depending on the local dialect) is Alsace’s Saint Nicholas treat. Here is a traditional recipe, easy to make at home, to bring back the taste of December mornings in Alsace.

Origins and tradition

In Alsace, as well as in Moselle and other areas with Germanic traditions, mannele are given to well-behaved children on 6 December, Saint Nicholas’ Day. Their little-man shape recalls the saint himself and the legend of the three children he rescued from the butcher’s salting tub. They are enjoyed as an afternoon snack or at breakfast, dunked in hot chocolate or with a glass of milk, and you’ll find them at every Alsatian bakery from late November.

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Ingredients for 10 to 12 mannele

• 500 g strong white flour (French T45 “gruau” flour)
• 20 g fresh baker’s yeast (or 7 g dried yeast)
• 250 ml lukewarm whole milk
• 80 g sugar
• 80 g softened butter, diced
• 1 whole egg
• 8 g salt (1 level teaspoon)
• For the glaze: 1 egg yolk and 1 tablespoon milk
• To decorate: raisins, chocolate chips or pearl sugar

Prep: 30 minutes • Rising: 1½ to 2 hours • Baking: 15 to 20 minutes

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Step by step

1. Dissolve the yeast in the lukewarm milk (it must not be hot, or it will kill the yeast) with a pinch of the sugar. Leave to stand for 10 minutes.
2. In a large bowl or the bowl of a stand mixer, combine the flour, the rest of the sugar and the salt, keeping the salt well away from the yeast.
3. Add the yeasted milk and the egg, then knead for 5 minutes until the dough comes together evenly.
4. Work in the softened butter a little at a time and knead for another 8 to 10 minutes: the dough should become smooth and supple and come away from the sides of the bowl.
5. Cover with a tea towel and leave to rise for 1 hour at room temperature, away from draughts, until doubled in size.
6. Knock back the dough, then divide it into 10 to 12 pieces of about 80 g each.
7. Shape each piece into an oval log. Pinch the top to form the head, then snip with scissors or cut with a knife to mark out the arms and legs.
8. Place the little men on a tray lined with baking paper, well spaced apart. Press in raisins or chocolate chips for the eyes and buttons.
9. Leave to rise for another 30 to 45 minutes. Preheat the oven to 180 °C.
10. Gently brush with the glaze (egg yolk and milk), sprinkle with pearl sugar if you like, then bake for 15 to 20 minutes, until the mannele are nicely golden.
11. Leave to cool slightly on a wire rack before eating.

Chef’s tips

• Press the raisins firmly into the dough before the second rise, otherwise they may fall off or burn in the oven.
• For a softer, stretchier crumb, make the dough the day before and let it rise slowly overnight in the fridge.
• Mannele keep for one to two days in a cloth bag or an airtight tin; warm them for a few minutes in the oven to bring back their softness.
• A hint of lemon zest or vanilla in the dough adds a delicate fragrance without betraying the recipe.

Variations

Depending on the family, the dough is more or less rich in butter and sugar. Some bakers tuck a small clay or plastic pipe into the little man’s hand, while others decorate him with pearl sugar. Children love helping with the shaping: let them draw the faces however they like.

Which Alsace wine goes with mannele?

Traditionally, mannele are eaten with hot chocolate. For grown-ups at a Saint Nicholas afternoon get-together, a Crémant d’Alsace or, for those with a sweet tooth, a late-harvest Gewurztraminer pairs nicely with the soft brioche. In the depths of December, Alsatian mulled white wine is also a lovely alternative.

Lucas

Hi, I’m Lucas! My heart beats for the pleasures of the table, and here in Alsace, I’m in paradise. Whether it’s a glass of Riesling shared with friends, a hearty sauerkraut dish, or a culinary adventure around a blueberry tart, I live every meal like a celebration. My goal? To make you hungry with articles that highlight our local producers, talented chefs, and delicious specialties. But beware, I don’t just eat (well, almost): I also offer itineraries to explore our vineyards and gourmet markets.

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