Magenbrot: The Sweet and Healthy Christmas treat
Magenbrot traditionally speaking is a variety of sweet bread which holds similarity with the typical German gingerbread. The only distinctive factor between them is probably the soft texture of magenbrot.
As far as its origins are concerned, it is believed to have been invented in south Germany. It is also quite popular in Switzerland and can be found mostly in the Christmas markets all over Europe.
The name magenbrot translates as stomach bread in the English language. This is quite significant because of the numerous digestive enhancement potentials that these cookies hold. It gets these features mainly because of the spices such as – star anise, cardamom, cinnamon, cloves and mace among others are used. Traditionally, honey was used as a primary sweetener; however, today many alternatives such as white or brown sugar or molasses are popularly used.
Before finishing the cookies they need to be glazed either by using a sugar solution or the alternative rum and coffee based solution. Finally, when the glaze dries out, the cake can be cut into the desired shape and served as it is. They can also be stored for a prolonged period of time in an airtight container.
A view of the traditional Christmas Markets
The one striking feature of Christmas markets particularly in southern Germany is the aroma of cinnamon. Baked goods served on a super massive scale, many candies, along with numerous other delicacies of the Advent season characterise the very essence of such markets.
On a typical evening around this time, Germans would get together in the market vicinity and socialise over cups of Gluehwein or mulled wine. Along with the wine, you can spot some of them nibbling on packs of warm gebrannte mandeln or roasted and sugared nuts along with other sweet delights such as magenbrot or different varieties of spiced gingerbreads.
You will rarely see Germans sitting down and having a meal. Usually, they can be seen going from stalls to stalls and trying out each of the varieties on display. They enjoy, drink and have fun.
Recipe
Magenbrot is a speciality which particularly hails from the southern regions of Germany. It is not only known for its unique taste and flavours but also for its digestive enhancement abilities. Initially, these favourite biscuits were a speciality of Christmas but today, they are quite easily available throughout the year.
This recipe will take roughly 140 minutes of preparation and cooking and yield 3 dozens.
Ingredients
- Honey: ½ cup + one table spoon
- Unsalted butter: 3 tablespoons
- Brown sugar: 1 scant
- Egg: 1 large (it should be slightly beaten using a fork)
- All-purpose flour: 4 cups
- Cocoa powder: 1 tbs. (preferably it should be unsweetened)
- Cinnamon: 1 tsp. (grounded)
- Clove: ½ tsp. (powdered form)
- Cardamom: ½ tsp. (in powdered form)
- Nutmeg: ½ tsp. (powdered form)
- Baking soda: 1 tsp.
- Rose water: 3 tbs.
- Instant coffee powder: 2 tsp.
- Hot water: 3 tbs.
- Dark rum: 2 tsp.
- Coconut oil: 2 tsp.
- Powdered sugar: 1 cup + ¼ cup
Preparation:
Firstly, one can begin by taking a non-stick saucepan, preferably of a medium size. Place this saucepan on medium heat. The go on and add honey, butter and brown sugar together. Make sure that you keep on stirring as the ingredients melt and combine together. When all of them mix well and the sugar gets entirely melted, take the pan off the heat and place it on the side and allow it to cool down completely. Next, when the mixture has cooled, only then can you add in the beaten egg. Mix well and let it settle.
For the next step you will be required to take a large bowl, preferably made of an unreactive material such as glass or ceramic. In this bowl you need to sift in the all-purpose flour along with the unsweetened cocoa powder, grounded cinnamon and clove, cardamom, and nutmeg powders. Gently mix them together till the point where they get combined.
On the side, you will need another bowl but this time of smaller dimensions. In this bowl you will have to add first the baking soda and then the rose water. Whisk them properly until it turns into a liquid like paste. When that is done, keep it on the side for the meantime.
Now, turn back to the flour mixture. Add the honey, brown sugar and egg mixture into this bowl. For the purpose of mixing these ingredients it will be better if you either use a spatula made out of rubber or silicon. It is important to remember that the wet ingredients can only attain the dry texture if you repeatedly and neatly keep on folding them. Furthermore, when you feel the dough is taking shape, it is at this point that you can discard the spatula and go the traditional way, that is use your hands for further kneading the dough.
Before you begin kneading by your hands, quickly add the baking soda and rose water mixture into the dough. Now you can carry on the kneading process. The aim is to let the dough attain a smooth and shiny texture. When that state is attained, you will be required to cover the top of the bowl by using a plastic cling film or simply wrap the dough in it and go on and place it in the refrigerator for an hour.
While that is happening you can also preheat the oven at 390 degrees. Also, remember to place a rack exactly in the centre of the oven.
Furthermore, go on and prepare the baking sheets, you can begin by greasing them evenly first. Now, take the dough and press it into the baking sheets. Gently go on and spread it out evenly while at the same time forming a rectangular shape out of the dough. Now, for evening the dough, you can use a rolling pin which either has to be greased or floured. As far as the edges are concerned you can fix them by simply using the knife. Also, keep in mind that while spreading the dough out, it should not become too thin. There should be an appropriate amount of thickness.
Then you can place the baking sheet in the centre tray of the oven and bake for 20 minutes. With that done, take the tray out and place the baking sheet on top of a wire rack and allow it to cool down.
Now, in a completely separate bowl shaped saucepan you will be required to take the 3 tbs. of hot water and in it dissolve the instant coffee powder. Then add the rum along with coconut oil. Wisk them together using a gentle hand, moreover, add the powdered sugar a little portion at a time. This has to be done till the appropriate glaze is formed.
Next, line the baking sheet with parchment paper and place the wire rack which has the cake over it. Then you can begin glazing.
For this purpose you can either use a cooking brush or a spatula to spread the glaze. Make sure that it is evenly spread over the magenbrot. With that done, allow it to get completely dry.
Only when you are ready to serve, cut the magenbrot horizontally and vertically. The resultant shape should be similar to biscotti. Furthermore, there is no restriction in terms of the shape; traditionally Germans would cut it in the form of a diamond.