Magenbrot. I first heard about Magenbrot when a friend moved to Switzerland to live with her now fiancée. She came to visit and as she knows I like to bake and have a fondness for sweet things, she brought some of these for myself and my husband to try. I will confess to having been a bit unsure about the taste of Magenbrot as whenever we visit Germany at Christmas time, my husband goes crazy for all the German christmas treats which if I am honest, I can’t stand.
So you will understand my reluctance to try this when I first heard what it was. However, I have to say, I was pleasantly surprised when I did try them and found that I really liked them. They also make great foodie gifts. Last year, I made stollen (I say I, my husband made) as gifts for the people who I work with. As I didn’t have a lot of time this year and as my husband is still recovering from major surgery, we decided to make Magenbrot which is something a bit different.
As you can see I have made up a batch and then popped 8 in a nicely wrapped bag. I used a special see through wrapping paper which is designed for food. I lined each sheet with a piece of greaseproof paper which will help to keep the Magenbrot fresh in time for Christmas if you can wait that long really. Which I’m not sure that I can.
I think that giving food gifts at Christmas is sometimes a really nice gesture, it shows that you’ve taken the time to think about what you are going to make and a foodie gift can sometimes be cheaper than buying presents for everyone. I’ve found that people are always so surprised when you give them a foodie gift.
I can’t take full responsibility for developing this recipe, I have adapted it from Nagel & Gabel. I have changed a few of the ingredients and increased some of them as I couldn’t get hold of the specific type of flour that was used in their recipe.
Do you ever bake or make foodie gifts for friends and family? If so, what do you make?
Magenbrot is spiced with cinnamon, cloves and nutmeg. It is baked in a swiss roll tray lined with baking parchment.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 1 tray 1x
For the Magenbrot:
- 500 grams wholemeal flour needs to be fine with no bits in it.
- 400 ml whole milk
- 50 grams honey
- 1 tablespoon baking powder
- 2 tablespoons cocoa powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
For the icing/topping:
- 150 grams dark chocolate at least 70% cocoa
- 150 ml water just out the tap is fine
- 375 grams icing sugar
- 2 tablespoons butter About 15 grams
- 1 teaspoon cinnamon
- Preheat your oven to 180 degrees and line your swiss roll tin with baking paper and spray with non stick spray.
- In a large bowl, add the dry ingredients, the flour, cinnamon, nutmeg, ground cloves, sugar and baking powder.
- Then add the milk and honey and use a wooden spoon to combine. You will need to use some elbow strength here as it is quite sticky and will take a little bit of strength to combine. If the mixture looks a bit dry, then add a little more milk.
- Once you have a sticky batter, spoon it out onto the tray. When spreading it out it it may be a bit sticky but just use the back of a spoon and even it out, don’t worry if the batter doesn’t go out to edges, it will expand when it is baked. Try to ensure that you have an even layer as when it is cut you want nice even sizes.
- Pop the tray in the oven and bake for 30 minutes, it will be ready when a skewer inserted into the middle comes out clean. It won’t rise a lot and will appear dense, this is fine.
- Whilst the Mangenbrot is in the oven, make the icing, to do this, add the chocolate in pieces, water, butter and cinnamon to a bowl which is over a pot on the stove. Ensure that the water doesn’t boil, it should just simmer and also ensure that the water doesn’t touch the bottom of the bowl, I normally use a glass bowl.
- Once everything has melted and combined remove from the heat, place on a tea towel and whisk the icing sugar into the melted chocolate and allow to cool whilst your Magenbrot bakes in the oven.
- Once your Magenbrot has baked for 30 minutes, remove from the oven, then allow to cool slightly for 10 minutes.
- After 10 minutes cut it into squares. Line your kitchen counter with some newspaper and then place a cooling rack on top of the paper to catch the chocolate which drips through.
- Take each piece of Magenbrot and dip it into the chocolate icing mixture, you don’t need turn it around, just dip the top in, then remove and place on the cooling rack, repeat until all the magenbrot is covered with the chocolate mixture.
- All the magenbrot to cool on the drying rack in a cool place for a good few hours so that the icing can set. I left mine for about 5 hours. After which time, you can bag it up and gift wrap it, or failing that, place it in an airtight container to eat as and when you like.
You will need a swiss roll tin which is lined with baking parchment and sprayed with non stick spray.
These will keep in an airtight container for a good few weeks.
Great as gifts or to take to the office for a birthday surprise or christmas treat.