Magenbrot (Stomach Bread Pastries)



Magenbrot is a typical fair treat in Switzerland. I found it at a fair in Karlsruhe in Oct 06 and enjoyed it so much, that I went looking for the recipe. I found it here and copied it my site also.

This recipe makes about 80 pieces depending on the size of a single piece.

  • 250 g (9 ounces) honey
  • 250 g (9 ounces) sugar
  • 3 tablespoon water
  • 100 g (3.5 ounces) butter cookies (for example “Petit Beurres”)
  • 550 g (19.5 ounces) flour
  • 2 tablespoon cocoa powder
  • 1 teaspoon cinnamon powder
  • 1 teaspoon ginger bread spices
  • 1 knife point cloves powder
  • lemon zest from half a lemon
  • 125 g (4.5 ounces) candied orange peel
  • 1 or 2 teaspoon baking soda
  • 1 dl (3.5 fluid ounces) milk
Prepare the dough the night before you bake

  1. Mix honey, sugar and water in a bowl.
  2. Put bowl in a pan with water and heat up until the mixture is about 60°C (140°F) warm.
  3. Grind cookies
  4. Mix cookies, flour, cocoa powder, cinnamon powder, ginger bread spices and candied orange peel in a bowl.
  5. Add lemon zest to the bowl.
  6. Mix baking soda into milk.
  7. Put milk (6.) and honey mixture (1.) into bowl with cookies (4.).
  8. Mix everything well to a dough.
  9. Briefly knead the dough.
  10. Leave the dough over night at a cool place but donot put it into the refrigerator.



  1. Heat the oven up to 200°C (400°F).
  2. Cut the dough in four pieces of the same size.
  3. Make roles of about 2 cm (1 inch) diameter.
  4. Put a baking paper on a baking sheet and place the four roles of dough on it. Make sure there is enough room between the roles.
  5. Bake for 15 to 20 minutes in the middle of the oven.
  6. Let the dough cool off
  7. Cut the roles slightly angular in pieces of about 2 cm (1 inch).
  1. 300 g (10.5 ounces) sugar
  2. 1 dl (3.5 fluid ounces) water
  3. 1 tablespoon cocoa powder
  1. Put water and sugar into a pan and boil for 3 to 4 minutes. Stir while boiling, The fluid becomes like syrup.
  2. Add cocoa powder and mix well.
  3. Warm up a chrome steel bowl in water.
  4. Put one third of the pieces in this bowl and dribble one third of the frosting on the pieces. Turn over the pieces carefully until evenly covered with frosting.
  5. Take the pieces out of the bowl and put them on a baking paper to dry off.
  6. Repeat the same process with the other two thirds.

Store the Magenbrot in a dry and sealed box. Do not store too long, the Magenbrot will dry off and get hard.

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