Nut-Free Magenbrot
Discover the irresistible charm of Nut-Free Magenbrot, a delightful twist on the traditional German sweet bread that's perfect for nut-allergy-friendly indulgence. This baked treat features a richly spiced chocolate dough, blending the warm flavors of cinnamon, cloves, and cardamom with the sweetness of honey and cocoa. Each piece is generously coated in a luscious dark chocolate glaze infused with a hint of lemon, adding a tangy finish to its decadent profile. Simple to prepare and ideal for gifting, snacking, or sharing during festive occasions, this nut-free Magenbrot is a crowd-pleaser that pairs beautifully with a cup of coffee or tea. Whether you're seeking a cozy dessert or a unique holiday recipe, this one is sure to be a hit with its comforting flavors and nut-free appeal.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons cocoa powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 0.5 teaspoon ground cardamom
- 200 grams brown sugar
- 150 grams honey
- 250 milliliters water
- 100 grams unsalted butter
- 100 grams dark chocolate
- 100 grams powdered sugar
- 3 tablespoons water (for glaze)
- 1 tablespoon lemon juice
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, combine the all-purpose flour, baking powder, cocoa powder, ground cinnamon, ground cloves, and ground cardamom.
Step 3
In a saucepan, combine the brown sugar, honey, and water over medium heat. Stir until the sugar is completely dissolved.
Step 4
Reduce the heat to low and add the butter. Stir until the butter is melted and the mixture is smooth.
Step 5
Allow the mixture to cool slightly, then gradually add it to the dry ingredients, mixing until a smooth dough forms.
Step 6
On a floured surface, shape the dough into a log about 3 cm (1.2 inches) in diameter. Transfer the log to the prepared baking sheet.
Step 7
Bake in the preheated oven for 25-30 minutes until firm to the touch.
Step 8
Remove from the oven and let it cool for a few minutes, then cut into 1.5 cm (0.6 inch) thick slices while still warm.
Step 9
In a saucepan, melt the dark chocolate over low heat.
Step 10
Once melted, add the powdered sugar, 3 tablespoons of water, and lemon juice to create a smooth glaze.
Step 11
Dip each Magenbrot slice into the chocolate glaze and place them back on the parchment-lined sheet.
Step 12
Allow the glaze to set at room temperature before serving or storing in an airtight container.
Nutrition Facts
| Serving size | (1493.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4763.6 |
| Total Fat 124.8g | 0% |
| Saturated Fat 69.7g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 228.5mg | 0% |
| Sodium 1020.2mg | 0% |
| Total Carbohydrate 879.0g | 0% |
| Dietary Fiber 28.6g | 0% |
| Total Sugars 465.9g | |
| Protein 63.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 405.6mg | 0% |
| Iron 39.7mg | 0% |
| Potassium 1895.9mg | 0% |
Source of Calories