Magenbrot (Swiss Spiced Fairground Candy)

Name: Magenbrot (Swiss Spiced Fairground Candy)
Yield: 10
Cuisine: Switzerland
Ingredients: Plain flour — 250 g (2 cups); Sugar — 100 g (1/2 cup); Baking powder — 1 tsp; Mixed spice (cinnamon, cloves, anise) — 1 tsp; Milk — 60 ml (1/4 cup); Egg — 1; Melted butter — 30 ml (2 tbsp); Icing sugar, for glaze — 120 g (1 cup); Water, for glaze — 45 ml (3 tbsp)

The Quirky Foodster Team

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Servings

Ingredients

Plain flour — 250 g (2 cups)
Sugar — 100 g (1/2 cup)
Baking powder — 1 tsp
Mixed spice (cinnamon, cloves, anise) — 1 tsp
Milk — 60 ml (1/4 cup)
Egg — 1
Melted butter — 30 ml (2 tbsp)
Icing sugar, for glaze — 120 g (1 cup)
Water, for glaze — 45 ml (3 tbsp)

Method

Combine flour, sugar, baking powder and spices in a bowl.
Whisk together milk, egg and melted butter, then stir into the dry ingredients to form a soft dough.
Shape into small logs about 4 cm (1.5 inches) long, and place on a lined baking sheet.
Bake at 190°C (375°F) for 12-15 minutes until lightly golden and firm.
While still warm, mix icing sugar with water to form a glaze and toss the pieces in it to coat.
Let the glaze set on a wire rack before serving.

Introduction: Meaning ‘stomach bread’, magenbrot is a spiced, glazed treat sold from carts at Swiss fairs and Christmas markets, its warming mix of cinnamon, cloves and anise believed to aid digestion after a day of rides and rich food.

Cultural Background: Meaning ‘stomach bread’, magenbrot is a spiced, glazed treat sold from carts at Swiss fairs and Christmas markets, its warming mix of cinnamon, cloves and anise believed to aid digestion after a day of rides and rich food.

Tips: Toss the pieces in the glaze while still warm so it sets into a shiny, even coating. Store in a single layer initially so the glaze doesn’t stick pieces together before it sets.

Variations: Add chopped candied peel to the dough for extra texture. Use a chocolate glaze instead of sugar glaze for a variation seen at some stalls.

Storage: Store in an airtight container at room temperature for up to 2 weeks.

Reheating: No reheating needed; served at room temperature.

FAQs:

Q: What does ‘Magenbrot’ mean?

A: It translates to ‘stomach bread’, a nod to its traditional role as a digestive treat after fairground food.

Q: Is Magenbrot similar to gingerbread?

A: It’s related in spirit — a spiced baked treat — though its texture and spice blend differ from classic gingerbread.