Magenbrot
Delight your taste buds with Magenbrot, a traditional German spiced cookie that's perfect for the holiday season or any time you crave comforting, aromatic flavors. This recipe combines the warmth of cinnamon, cloves, nutmeg, and allspice with the richness of cocoa and dark chocolate for a truly irresistible treat. Baked into a tender loaf and then sliced into cookies, each piece is dipped in a glossy chocolate glaze, adding a layer of indulgence to the spicy-sweet base. With its soft, cake-like texture and a hint of honey for natural sweetness, Magenbrot is a festive favorite often enjoyed at Christmas markets. Whether shared with friends over coffee or given as a homemade gift, these spiced chocolate-glazed cookies bring a touch of holiday magic to your table. Keywords: Magenbrot recipe, German spiced cookies, holiday baking, homemade Christmas treats, chocolate glaze cookies.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 250 grams Granulated sugar
- 250 milliliters Milk
- 100 grams Unsalted butter
- 100 grams Honey
- 15 grams Baking powder
- 20 grams Unsweetened cocoa powder
- 5 grams Ground cinnamon
- 2 grams Ground cloves
- 1 gram Ground nutmeg
- 2 grams Ground allspice
- 2 grams Salt
- 200 grams Dark chocolate
- 100 milliliters Water
- 100 grams Powdered sugar
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a medium saucepan, combine the milk, butter, sugar, and honey. Heat over low heat, stirring occasionally, until the butter has melted and the mixture is smooth. Set aside to cool slightly.
In a large mixing bowl, combine the flour, baking powder, cocoa powder, cinnamon, cloves, nutmeg, allspice, and salt.
Pour the slightly cooled milk mixture into the flour mixture and stir with a wooden spoon until a sticky dough forms. Ensure there are no dry pockets of flour.
Transfer the dough onto the lined baking sheet and shape it into a log approximately 4 inches wide using lightly floured hands.
Bake in the preheated oven for 20-25 minutes, or until the log is firm to the touch and a toothpick inserted in the center comes out clean.
Remove from the oven and allow the log to cool on the baking sheet for 10 minutes before transferring it to a wire rack.
While the log is cooling, prepare the glaze. Melt the dark chocolate in a heatproof bowl set over simmering water or in a microwave, stirring until smooth.
In a small saucepan, combine the water and powdered sugar. Bring to a simmer, stirring until the sugar is dissolved. Remove from heat and combine with the melted chocolate, stirring until smooth and glossy.
Once the log is cool, use a bread knife to slice it into approximately 1/2-inch thick pieces.
Dip each piece into the chocolate glaze, allowing any excess to drip off, and place them on a wire rack set over a sheet of parchment paper to catch any drips.
Allow the glazed Magenbrot to set at room temperature until the chocolate is firm before serving.
Nutrition Facts
Calories |
5513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.2 g | 209% | |
| Saturated Fat | 91.0 g | 455% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 972.4 g | 354% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 542.7 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 647 mg | 50% | |
| Iron | 51.1 mg | 284% | |
| Potassium | 2790 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
