The first time I made traditional Mannele, my kitchen felt like it had stepped straight into December. The smell of warm milk, yeast, butter, and sugar filled the air in a way that instantly made everything feel calmer and more nostalgic. I remember standing by the oven, watching the little dough figures puff up and turn golden, feeling both nervous and excited. Mannele isn’t just a recipe to me; it’s a ritual, a memory, and a moment of patience that always rewards you with soft, comforting sweetness.
Why You’ll Love This Recipe
You’ll love this recipe because it’s not just about baking bread—it’s about creating something playful, comforting, and deeply traditional with your own hands. When you make Mannele, you feel connected to old bakeries, winter mornings, and shared breakfasts. The dough is forgiving, the flavor is gently sweet, and the result is soft, fluffy, and perfect for tearing apart while still warm. I’ve made these countless times, and every single batch brings that same cozy satisfaction you’ll feel too.
Ingredients
- 500 g all-purpose flour
- 80 g granulated sugar
- 1 pinch of salt
- 20 g fresh baker’s yeast
- 200 ml lukewarm milk
- 100 g softened butter
- 2 eggs
- 1 egg yolk (for glazing)
- Chocolate chips (for eyes and buttons)
After working with this dough many times, I’ve learned that ingredient quality matters more here than complexity. Lukewarm milk is essential because yeast wakes up gently, not aggressively. Butter must be truly soft so it incorporates evenly without tearing the dough. I’ve tried reducing sugar before, but trust me, the mild sweetness is what gives Mannele its comforting personality. Don’t skip the egg wash either—it’s what gives that beautiful golden finish.
Equipment Needed
- Large mixing bowl
- Small bowl for yeast activation
- Wooden spoon or dough scraper
- Clean work surface
- Baking sheet
- Parchment paper
- Pastry brush
You don’t need fancy equipment for Mannele, and that’s part of its charm. I usually mix everything by hand because it helps me feel the dough’s texture as it develops. A stand mixer works, but hands teach you more. Parchment paper prevents sticking and uneven browning, and a pastry brush helps control the egg wash so it doesn’t drip or burn. Simple tools, but each one plays a role.
Step-by-Step Instructions
I always start by dissolving the yeast in lukewarm milk with a spoonful of sugar. I let it sit quietly for about ten minutes until it becomes foamy, which tells me the yeast is alive and ready. This step sets the entire recipe’s success, and I’ve learned never to rush it, even when I’m tempted.
Next, I mix the flour, sugar, and salt in a large bowl, then add the yeast mixture, eggs, and softened butter. At first, the dough looks messy and sticky, but I’ve learned not to panic. I mix until everything comes together, then knead slowly until it becomes smooth, elastic, and slightly tacky.
Once kneaded, I let the dough rest in a warm place until it doubles in size. This waiting period always tests my patience, but it’s where the magic happens. The dough becomes airy and alive, and I can feel the difference when I gently press it with my finger.(See the next page below to continue…)