Recipe by awalde
Sweet pieces of bread, often sold at street fairs in Switzerland
Top Review by Mia in Germany
My first attempt at making Magenbrot, and I loved it! I made some changes, though, in that I used gluten free flour, which worked very well, and a mixture of trehalose sugar and erythritol for the sugar to make it less sweet and more diabetes friendly. It turned out wonderful, and I will definitely make it again! Thanks for sharing this!
Made for Oktoberfest of the Diabetic Forum 2011.
- 1 kg flour
- 1 kg sugar
- 1 tablespoon cinnamon, ground
- 1⁄2 teaspoon clove, ground
- 1 teaspoon ginger, ground
- 1⁄2 teaspoon nutmeg, ground
- 2 teaspoons baking soda
- 800 ml water, cold
- 800 g icing sugar
- 300 ml water
- 2 tablespoons margarine
- 1 teaspoon cinnamon, ground
- 700 g chocolate, cooking dark
Directions See How It's Made
- Preheat the oven at 190°C (heat and timing are basing it on convection oven).
- Mix well all the ingredients for the dough together.
- Cover your square mold of 30 to 40 cm with baking paper and smear your dough.
- Bake 30-40 minutes at 190°C.
- Remove tray from oven and store at least 8 hours.
- Cut the dough into rectangles of a size of about 2 cm by 3 cm.
- For the glaze melt at low temperature the chocolate in the water.
- Add all the remaining ingredients, mix well and keep warm.
- Dip your pieces of dough into the glaze, let drop on a grate.
- Transfer on a tray and let dry some hours. Turn once and let dry again.
- Store in an airtight containers.