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home > recipes > candy / snacks > magenbrot
Yields 80 pieces of sweet bread 250 g (9 ounces) honey 250 g (9 ounces) sugar 3 tablespoon water 100 g (3.5 ounces) butter cookies (for example "Petit Beurres") 550 g (19.5 ounces) wheat 2 tablespoon cocoa powder 1 teaspoon cinnamon powder 1 teaspoon ginger bread spices 1 pinch of cloves powder half of a lemon 125 g (4.5 ounces) candied orange peel 1 to 2 tsp baking soda 1 dl (3.5 fluid ounces) milk Dough preparation the night before baking: Mix honey, sugar and water in a bowl. Put bowl in a pan with water and heat up until the mixture is about 60°C (140°F) warm. Grind cookies Mix cookies, wheat, cocoa powder, cinnamon powder, ginger bread spices and candied orange peel in a bowl. Rub off some paring of the lemon into the bowl. Mix baking soda into milk. Put milk (6.) and honey mixture (1.) into bowl with cookies (4.). Mix everything well to a dough. Briefly knead the dough. Leave the dough over night at a cool place but do not put it into the refrigerator. Preparation: Heat the oven up to 200°C (400°F). Cut the dough in four pieces of the same size. Make roles of about 2 cm (1 inch) diameter. Put a baking paper on a baking sheet (also known as baking tray) and place the four roles of dough on it. Make sure there is enough room between the roles. Bake for 15 to 20 minutes in the middle of the oven. Let the dough cool off Cut the roles slightly angular in pieces of about 2 cm (1 inch). Frosting Ingredients: 300 g (10.5 ounces) sugar 1 dl (3.5 fluid ounces) water 1 tablespoon cocoa powder Frosting preparation: Put water and sugar into a pan and boil for 3 to 4 minutes. Stir while boiling, The fluid becomes like sirup. Add cocoa powder and mix well. Warm up a chrome steel bowl in water. Put one third of the pieces in this bowl and dribble one third of the frosting on the pieces. Turn over the pieces carefully until evenly covered with frosting. Take the pieces out of the bowl and put them on a baking paper to dry off. Repeat the same process with the other two thirds. Note: Store the Magenbrot in a dry and sealed box. Do not store too long, the Magenbrot will dry off and get hard.

Magenbrot


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list all recipes for CANDY-SNACKS (223)
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list all recipes by RCOEN (260)


   

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keyword: magenbrot
ethnicity: swiss
recipes for candy-snacks
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(posted March 18, 2009)

Yields 80 pieces of
sweet bread

250
g (9 ounces) honey
250
g (9 ounces) sugar
3 tablespoon water
100
g (3.5 ounces) butter cookies (for example "Petit Beurres")
550
g (19.5 ounces) wheat
2 tablespoon
cocoa powder
1 teaspoon
cinnamon powder
1 teaspoon ginger
bread spices
1
pinch of cloves powder
half of a
lemon
125
g (4.5 ounces) candied orange peel
1 to 2 tsp
baking soda
1 dl (3.5 fluid ounces)
milk

Dough preparation the night before baking:
Mix
honey, sugar and water in a bowl.

Put bowl in a
pan with water and heat up until the mixture is about 60°C (140°F) warm.

Grind cookies

Mix cookies,
wheat, cocoa powder, cinnamon powder, ginger bread spices and candied orange peel in a bowl.

Rub
off some paring of the lemon into the bowl.

Mix
baking soda into milk.

Put
milk (6.) and honey mixture (1.) into bowl with cookies (4.).

Mix everything well to a
dough.

Briefly
knead the dough.

Leave the
dough over night at a cool place but do not put it into the refrigerator.

Preparation:
Heat the oven up to 200°C (400°F).

Cut the
dough in four pieces of the same size.

Make roles of about 2 cm (1 inch) diameter.

Put a
baking paper on a
baking sheet (also known as baking tray) and place the four roles of dough on it. Make sure there is enough room between the roles.

Bake for 15 to 20 minutes in the middle of the oven.

Let the
dough cool off

Cut the roles slightly
angular in pieces of about 2 cm (1 inch).

Frosting Ingredients:
300
g (10.5 ounces) sugar
1 dl (3.5 fluid ounces) water
1 tablespoon
cocoa powder

Frosting preparation:
Put water and
sugar into a pan and boil for 3 to 4 minutes. Stir while boiling, The fluid becomes like sirup.

Add
cocoa powder and mix well.

Warm up a chrome
steel bowl in water.

Put one third of the pieces in this bowl and dribble one third of the
frosting on the pieces. Turn over the pieces carefully until evenly covered with frosting.

Take the pieces out of the bowl and put them on a
baking paper to
dry off.

Repeat the same process with the other two thirds.

Note: Store the Magenbrot in a
dry and sealed box. Do not store too long, the Magenbrot will dry off and get hard.


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