After rising, I divide the dough and shape little figures by hand. I press in chocolate chips for faces and buttons, brush gently with egg yolk, and bake until golden. Every batch looks slightly different, and that’s exactly how it should be.
Pro Tips for Best Results
I tested this dough with both cold and warm milk, and warm milk wins every time. Cold milk slows yeast too much and creates dense Mannele, while overheated milk kills yeast completely. Aim for warmth you can comfortably touch.
Kneading is another step I learned the hard way. Under-kneaded dough tears easily and bakes unevenly. Over-kneading makes it tight and dry. I stop when the dough stretches without breaking and feels silky under my palms.
Rising time depends heavily on room temperature. I’ve learned not to rely on the clock but on the dough itself. When it doubles and feels airy, it’s ready, even if it takes longer than expected.
Finally, gentle handling during shaping matters. Pressing too hard deflates the dough and ruins the texture. I shape slowly and lightly, letting the dough keep as much air as possible.
Common Mistakes to Avoid
The first mistake I ever made was using milk that was too hot. I didn’t realize it at the time, but overheated milk kills yeast instantly, resulting in dough that never rises properly. When this happens, the Mannele turn dense and heavy instead of soft and fluffy, which is heartbreaking after waiting so long.
Another common mistake is adding too much flour during kneading. I’ve done this when the dough felt sticky, but excess flour dries it out. A slightly tacky dough is normal, and resisting the urge to add flour makes a huge difference in softness.
Skipping the resting time is something I once tried when I was impatient. The dough baked, but the texture was tight and lacked that airy crumb. Yeast needs time to work, and there’s no shortcut that gives the same result.(See the next page below to continue…)