<p>In the bowl of the stand mixer, add the egg, milk, sugar, salt, flour, and yeast.</p><ol> </ol><p>Mix on speed 1 for 5 minutes to obtain a homogeneous dough.</p><p>Knead on speed 2 for 10 to 15 minutes, until the dough pulls away from the sides.</p><p>Add the butter cut into cubes and knead on speed 1 until completely incorporated and the dough pulls away.</p><p>Let the dough rest for 1h to 1h30 at room temperature (20-25°C), until it doubles in volume.</p><p>Deflate the dough to release the air and form a ball.</p><p>Place the dough in the bowl covered with plastic wrap and let it rest for 12 hours in the refrigerator&nbsp;.</p><p>Take the dough out of the refrigerator and let it rise to room temperature for 5 to 7 hours.</p><p>Deflate the dough to release the air and cut into pieces of 70g.&nbsp;</p><p>Shape the pieces using a cookie cutter.</p><p>Let the mannele rest at room temperature for 1h30 to 2h.</p><p>Brush the mannele with egg and bake them.&nbsp;</p><ol> </ol>