Magenbrot Soft Gingerbread

Indulge in the warm, spiced flavors of Magenbrot Soft Gingerbread, a traditional German treat perfect for the holiday season or any cozy gathering. Made with a luscious blend of cinnamon, cloves, nutmeg, and a hint of lemon zest, this soft gingerbread is infused with rich cocoa for a depth of flavor that pairs beautifully with its sweet honey glaze. The dough is gently kneaded, rolled into logs, and baked until tender, then generously coated in a silky vanilla-infused glaze for a perfectly balanced finish. Ready in under an hour and delightfully easy to prepare, this Magenbrot recipe is a must-try for lovers of classic European desserts. Serve it with a hot cup of coffee or tea for a truly comforting treat that stays fresh for up to a week!

Nutriscore Rating: 53/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 8

Ingredients

• 500 grams All-purpose flour
• 150 grams Granulated sugar
• 150 grams Honey
• 150 milliliters Whole milk
• 50 grams Butter
• 15 grams Baking powder
• 15 grams Cocoa powder
• 2 teaspoons Ground cinnamon
• 0.5 teaspoons Ground cloves
• 0.5 teaspoons Ground nutmeg
• 1 teaspoon Lemon zest
• 250 grams Powdered sugar
• 100 milliliters Water (for glaze)
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

Step 2

In a large saucepan, combine the granulated sugar, honey, milk, and butter. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the butter is melted. Remove from heat and let it cool slightly.

Step 3

In a large mixing bowl, whisk together the flour, baking powder, cocoa powder, cinnamon, cloves, nutmeg, and lemon zest.

Step 4

Gradually pour the slightly cooled liquid mixture into the dry ingredients. Stir with a wooden spoon or spatula until a sticky dough forms.

Step 5

Turn the dough out onto a floured surface and knead lightly to bring it together. Divide the dough into 4 equal portions.

Step 6

Roll each portion into a log about 3 cm (1.2 inches) in diameter. Place the logs onto the prepared baking sheet, ensuring they have space to expand.

Step 7

Bake in the preheated oven for 15-20 minutes until the logs are firm to the touch. Remove from the oven and allow them to cool slightly.

Step 8

While the logs cool, prepare the glaze by combining powdered sugar, water, and vanilla extract in a small saucepan. Heat over medium-low heat, stirring constantly, until the sugar has dissolved and the glaze is smooth.

Step 9

Cut the slightly cooled logs into bite-sized pieces (about 2-2.5 cm or 1 inch wide). Place the pieces into a large mixing bowl.

Step 10

Pour the warm glaze over the gingerbread pieces and toss gently to coat each piece evenly. Use a slotted spoon to transfer the glazed pieces onto a wire rack to set.

Step 11

Allow the Magenbrot to dry and the glaze to harden slightly before serving. Store in an airtight container at room temperature for up to 1 week.

Nutrition Facts

Serving size	1399.7 grams (1399.7g)

Amount per serving	% Daily Value*
Calories	4372

Total Fat 53.60g	69%
Saturated Fat 27.80g	139%
Polyunsaturated Fat 1.50g
Cholesterol 136mg	45%
Sodium 1812mg	79%
Total Carbohydrate 934.10g	340%
Dietary Fiber 22.90g	82%
Total Sugars 527.20g
Protein 61.10g	122%

Vitamin D 76IU	381%
Calcium 364mg	28%
Iron 27mg	149%
Potassium 1143mg	24%

*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.

Source of Calories

Fat: 10.8%

Protein: 5.5%

Carbs: 83.7%