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1
Cut the butter into pieces and leave to soften at room temperature.
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2
Warm the milk and sprinkle the yeast over it. Be careful, the milk shouldn't be hot or it will kill the yeast.
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3
In a big bowl, combine the flour, sugar and salt. Rub in the butter until you get a crumb-like consistency.
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4
Mix in the egg, using a hard spatula.
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5
Slowly add the milk and knead until the dough is smooth, soft and no longer sticky.
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6
Cover with Clingfilm and allow to rest for about 1h30, or until the dough has doubled in size.
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7
Once your dough has risen, tip it onto your working surface and knock the air out.
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8
To shape the Mannele, you can use of the 2 following methods:
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9
1. divide the dough into 12 equal pieces and shape them into logs. Cut one third and roll it to form the head. Using a pair of scissors or a sharp knife, make two oblique cuts into the cylinder, for the arms, and a vertical one at the bottom to cut the legs. Place the head over the shoulders;
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10
2. roll out the dough with a rolling pin and use a gingerbread man cookie cutter. I used a 14cm/5.5 in. cookie cutter.
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11
Place the Mannele on a baking sheet lined with baking paper. Do not put more than 6 Mannele per sheet or they'll stick together during the second rise.
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12
Cover with a towel and let rise for about an hour.
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13
Preheat your oven to 180u00b0C/350u00b0F.
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14
Beat the egg yolk with 1 tablespoon milk and brush over the Mannele.
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15
Pin the chocolate chips/sultanas/pine nuts onto the dough for the eyes, buttons and/or other decorations.
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16
Bake for 15 minutes or until golden.
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17
Cool on a wire rack before eating them with a mug of hot chocolate
