What is Magenbrot?

Magenbrot is a kind of sweet bread similar to taste as a gingerbread, but much softer. It came in Switzerland, where it is baked and served on holidays and other special occasions, although it is also popular in parts of Germany. The ingredients that dilute the taste include spices, such as anise, cloves and stepmother, which are combined with flour and chocolate before baking. A sweet glaze is applied to the top of the bread when cooking is complete. The finished Magenbrot is usually cut into small pieces of the size of candies and has a dark brown color caused by the addition of chocolate in a powder or molten form. The first step in making bread is to combine sweetener and some type of fat, such as butter or milk, in a pan and heat it until a smooth mixture is formed. Some recipes require the mixture to be cooled, er, which is a beaten egg to add a larger volume. Other recipes try to skip the addition of any fat and use only water. Some recipes use other spices, including cardamom, anise with stars, spice or pavement, which comes from the outer shell of the nutmeg. The flour is mixed with any powder and cocoa powder.

The mixture of dry flour and spices is combined with a mixture of sweet liquid and mixed until a smooth dough is formed. The dough is moved, wrapped in a plastic packaging and left to rest. Depending on the precise recipe, Magenbrot dough can be left to rest for hours or as long as it is overnight.

Once the dough is created in long, thin strips and placed on a baking tray. The strips are baked until they are done and then allowed to cool. At the moment, it is usually coated with sweet glaze. The glaze can consist of sugar and water, molasses or even chocolate and liqueur.

Healing can be glazed either before or after it is cut. Strips are usually cut into very small pieces.If the pieces are glazed, then they can be placed in a bowl a few by one, thrown by glaze and leaving drying. Once the Magenbrot is completed, it is stored in a tightly sealed bag or container to prevent drying and too hard to eat.