Mini chef
Utensils
Apron
baking paper
Baking tray
Bowl
Cooking spoon
Gratin dish
Knife
Measuring cup
Oven mitts
Pan
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Ingredients
In a bowl, mix the flour with all the other ingredients up to and including the salt.
Combine the milky water and honey, pour into the flour, knead to form a soft dough. Shape the dough into two rolls approx. 4 cm in diameter, place on a baking tray lined with baking paper, flatten the rolls slightly.
To bake
Approx. 15 mins. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly. Cut the Magenbrot into approx. 1.5 cm slices, place in a wide gratin dish. Finely chop the ends, set aside.
Chocolate icing
Heat the water in a small pan with the butter. Remove the pan from the heat, break the chocolate into pieces, add to the pan, melt while stirring.
Add the icing sugar and chopped Magenbrot, stir until smooth, pour over the warm Magenbrot, leave to absorb for approx. 10 mins. Turn the Magenbrot, briefly allow to absorb once more, place on a cooling rack, leave to dry for approx. 1 hr.
| Shelf life: | Store in an airtight container for approx. 1 week. |
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