Dessert

Pain à l'ancienne

Name: Pain à l'ancienne
Prep time: 80 min
Cook time: 25 min
Total time: 105 min
Yield: 4 portions
Cuisine: Française
Ingredients: 100 gr of sugar; 100 gr of butter; 500 gr of flour; 25 gr of baker's yeast; 3 eggs; 20 cl of milk (200 gr)

Discover an essential Alsatian specialty with our brioche recipe!

Guillaume | 12/09/2016 202 vues

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80 min

Prep time

25 min

Cook time

Servings

Medium

Difficulty

1h45

Total time

Four

Cooking method

Ingredients

100 gr of sugar
100 gr of butter
500 gr of flour
25 gr of baker's yeast
3 eggs
20 cl of milk (200 gr)

Instructions

1

Bring the milk to a boil then cool until it is lukewarm
2

Pour into a mixing bowl half of your milk, yeast, and 100 gr of flour then mix and cover for 20 minutes
3

Melt the butter in a pan or saucepan and add sugar, remaining milk, and a pinch of salt
4

Once everything is mixed, add to the dough in the mixing bowl, and knead while adding 2 eggs, for at least 15 minutes
5

Let rest for 30 minutes, then place the dough on a floured work surface
6

Cut out the dough to form the head, arms, and legs of the mannele, then place on a buttered baking paper, and brush with egg yolk
7

Add raisins for the eyes and mouth, then let rest 30 min before baking in an oven at thermostat 7 (210° C) for 25 minutes