Magenbrot

Magenbrot

30 Min. Active
1 hr 55 Min. Total
403 kcal per 100 g
vegetarian
Nutritional value / 100 g: Fat: 8 g, Carbohydrate: 74 g, Protein: 7 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

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

800 g

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

Ingredients

300 g brown flour
100 g coarse cane sugar
½ parcel baking powder (approx. 7 g
½ parcel gingerbread spice (approx. 10 g)
2 tbsp cocoa powder
2 pinches salt
1 ¾ dl milk water (1/2 milk, 1/2 water)
2 tbsp liquid honey

Chocolate icing

¾ dl water
20 g butter
100 g dark chocolate
200 g icing sugar

How it's done

The kids can help at the marked areas .

Ingredients

300 g brown flour
100 g coarse cane sugar
½ parcel baking powder (approx. 7 g
½ parcel gingerbread spice (approx. 10 g)
2 tbsp cocoa powder
2 pinches salt

In a bowl, mix the flour with all the other ingredients up to and including the salt.

1 ¾ dl milk water (1/2 milk, 1/2 water)
2 tbsp liquid honey

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

¾ dl water
20 g butter
100 g dark chocolate

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.

200 g icing sugar

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.

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