Soy-Free Magenbrot
Delight in the warm, spiced sweetness of Soy-Free Magenbrot, a traditional Swiss treat that's perfect for cozy afternoons or festive gatherings. This recipe brings the iconic blend of cinnamon, cloves, and nutmeg to life in a tender, honey-sweetened dough, all without a trace of soy. Each bite-sized piece is brushed with a glossy cocoa glaze, adding a rich chocolatey finish to this aromatic confection. With just 20 minutes of prep time and straightforward steps, it's an approachable recipe for bakers of all levels. Pair these delectable morsels with a cup of tea or coffee, and enjoy a soy-free twist on a beloved classic that's as satisfying as it is irresistible.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 150 grams Granulated sugar
- 150 grams Honey
- 80 grams Unsalted butter
- 125 milliliters Milk
- 1 large Egg
- 50 milliliters Water
- 125 grams Powdered sugar
- 1 tablespoon Cocoa powder
Instructions
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
In a large bowl, combine the all-purpose flour, baking powder, ground cinnamon, ground cloves, ground nutmeg, and salt. Mix well and set aside.
In a saucepan over low heat, combine the granulated sugar, honey, unsalted butter, and milk. Heat gently until the butter has melted and the mixture is smooth. Remove from heat and let it cool slightly.
Once the honey mixture has cooled, beat in the egg until well incorporated.
Gradually add the wet ingredients to the dry ingredients, mixing until you form a smooth dough.
Lightly flour a flat surface and turn the dough out onto it. Shape the dough into a rectangle about 1 cm (0.4 inches) thick.
Transfer the shaped dough carefully onto the prepared baking tray.
Bake in the preheated oven for 20-25 minutes or until the dough is firm to the touch.
Remove from the oven and let it cool for a few minutes on a wire rack.
While the bread is cooling, prepare the glaze: in a small saucepan, combine water, powdered sugar, and cocoa powder. Stir over low heat until the glaze is smooth and homogeneous.
Cut the baked Magenbrot into small, bite-sized pieces and brush each piece generously with the cocoa glaze. Allow the glaze to set for a few minutes before serving.
Store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.3 g | 107% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 1230 mg | 53% | |
| Total Carbohydrate | 642.4 g | 234% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 402.4 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 297 mg | 23% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 793 mg | 17% | |
*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.
