Basler Magenbrot (Swiss Soft Gingerbread with Chocolate Glaze)

This is a traditional specialty sold in many different stalls at the Herbsmesse (Autumn Fair) in Basel Switzerland.

I love to prepare this exactly during this period my family appreciate this very much! I know, the quantity sounds oversized, but it is the right portion I need for us and small presents. That gives at least 200 pieces!

The Lenten period before Christmas traditionally corresponded with the end of the Herbstmesse on Martin’s day.

During Lenten period meat and milk products are prohibited and as in old times no chocolate (with milk) was available, this recipes suits with the prescriptions.

For the preparation you will need 4 big trays to let the pieces dry until following day.

I will give you here the original recipe with metric and US converted measures.

Basler Magenbrot (Swiss Soft Gingerbread with Chocolate Glaze)

  • Servings: about 200 pieces
  • Difficulty: medium
  • Print

Autor: https://artandkitchen.wordpress.com/

Homemade Magenbrot

You need

Dough

  • 1000 g flour, you can use a mix with whole wheat flour (35 ounces, 8 cups)
  • 1000 g sugar, white or brown sugar (35 ounces, 4 1/2 cups)
  • 2 tablespoons cocoa, optional (I don’t use it)
  • 1 tablespoon cinnamon, ground
  • 1/2 teaspoon cloves, ground
  • 1 teaspoon ginger, ground
  • 1/2 teaspoon nutmeg, ground
  • 1 tablespoon baking powder
  • 800 ml water, cold (3 1/3 cups)

Glaze

  • 300 ml water (1 1/3)
  • 800 g icing sugar (28 ounces, 6 1/2 cups)
  • 700 g chocolate, dark cooking chocolate broken in pieces (24 ounces)
  • 2 tablespoons margarine
  • 1 teaspoon cinnamon, ground
  • 1 pinch cardamom, ground
  • 1 pinch star anise, ground
  • 1 pinch nutmeg, ground
  • 1 pinch cloves, ground

Preparation

  1. Preheat the oven at 190°C
  2. In a big bowl combine all ingredients and mix with a blender until smooth.
  3. Line a baking tray with baking paper, poor the dough and spread evenly.
  4. Bake at 375°F/190°C for 30-40 minutes.
  5. Remove tray from oven, let cool down completely, cover loosely with baking paper and let sit for 8 hours or overnight.
  6. Cut the dough into pieces 1 inch long and 1/2 inch wide.
  7. For the glaze combine all the ingredients a saucepot heat slowly until chocolate melts and a thick smooth chocolate sauce is formed. Reduce to minimum heat while you are coating the pieces.
  8. Dip your pieces of dough into the glaze in portions, remove from the glaze with a skimmer (I use an Asian one as I found out this work best, let drop for example on a grid and transfer on a tray prepared with baking paper. This step can be performed also pouring the glaze over the pieces, stirring gently to coat them well and transferring on the tray (I never tried this method!). Remaining glaze, if any, can be kept in fridge and used for cakes.
  9. Let dry for some hours until the glazy is dry; turn once if necessary.
  10. Enjoy fresh or store in an airtight containers for a few day.

This slideshow requires JavaScript.

 

Specialties from Basel:

 

 

 

 

 

 

 

5 thoughts on “Basler Magenbrot (Swiss Soft Gingerbread with Chocolate Glaze)

  1. I made a quarter batch of these little wonders last night (gotta love calculators!) as I’m the only gingerbread lover in the family and finished them with the glaze this morning. Lucky me, nobody else is grabbing any :D. Anyway, the gingerbread is yummy by it’s self but with the amazing glaze they become heaven sent. I could drink the glaze in a demitasse and be a very happy woman! Simply perfect for the holidays or whenever you find yourself wanting something quite special. Delicious.

    Like

    • Hi dear friend, thanks a lot for trying this recipe and the super wonderful review. I’m really glad you enjoyed it! This is a recipe that we are happy to have for safe in the internet as well; we love these bites too much, it’s a precious recipe for us!

      Like

  2. Pingback: Fastenwähe – Carnival Caraway Seed Pretzels of Basel | artandkitchen

  3. Pingback: Homemade Basler Leckerli – Swiss Gingerbread from Basel | artandkitchen

  4. Pingback: Apfel Wähe – Swiss Apple Tart | artandkitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.