In practice, all day of 6, he visited schools and distributed to children (also look forward to his coming as that of Santa Claus), chocolates and small marshmallows scented, clementines or oranges, gingerbread and small buns: the "shell" in the North, and the "Mannele" (or "Mannala) in Alsace.
I adopted since the birth of my biggest (Alsatian birth) and that tradition every year on Saint Nicolas, we make these little fellows in brioche bread that we eat in the evening of St. Nicolas with a chocolate hot ...
My little men had formed a little strange this year, but they were such good and so pleasant to eat when our first flakes of winter were falling apart ... finally
For 10 fellows
250g flour 10g yeast T45
fresh baker (10g dry yeast type Fleischmann)
40g sugar 5g salt 1 egg
60g milk 80g butter, softened 1 egg beaten
for gilding
In a bowl, mix all ingredients except butter. Be careful not to touch the salt and yeast.
Knead the dough thoroughly mixed then add the butter. Knead the dough by hand for ten minutes : Stretch it and pull it on itself to trap air.
Place it in a bowl, cover with a damp cloth and let rest in a warm place until 1:30.
Take the dough, flatten it with your hand to remove air and divide it into smaller pieces of 60g (personally I make about 90g of dough, I find it easier to shape). Divide the strands into a carrot with the widest part, form the head, using chisel form the arms and the legs.
Place on a baking sheet lined with parchment paper and brush them with egg beaten with a brush.
Let rise 30 minutes then brush again with egg beaten.
Bake in preheated oven at 180 ° C (392 ° F) about 10 to 15 minutes.
(Recipe Book The following gourmet recipes for bakers in Alsace Guy Zeissloff).
fresh baker (10g dry yeast type Fleischmann)
40g sugar 5g salt 1 egg
60g milk 80g butter, softened 1 egg beaten
for gilding
In a bowl, mix all ingredients except butter. Be careful not to touch the salt and yeast.
Knead the dough thoroughly mixed then add the butter. Knead the dough by hand for ten minutes : Stretch it and pull it on itself to trap air.
Place it in a bowl, cover with a damp cloth and let rest in a warm place until 1:30.
Take the dough, flatten it with your hand to remove air and divide it into smaller pieces of 60g (personally I make about 90g of dough, I find it easier to shape). Divide the strands into a carrot with the widest part, form the head, using chisel form the arms and the legs.
Place on a baking sheet lined with parchment paper and brush them with egg beaten with a brush.
Let rise 30 minutes then brush again with egg beaten.
Bake in preheated oven at 180 ° C (392 ° F) about 10 to 15 minutes.
(Recipe Book The following gourmet recipes for bakers in Alsace Guy Zeissloff).
Butter Cupcakes (butterbredle) and Christmas cookies with cinnamon.
(Thanks to various websites for pictures associated with links)
0 comments:
Post a Comment