Berliner Brot
User Reviews
5
Berliner Brot
Description
This Berliner Brot recipe blends eggs and hot water, beaten with brown sugar, Zuckerrübensirup (or golden syrup substitute), rum, and pure vanilla extract to create a flavorful wet base. Dry ingredients including flour, dark cocoa powder, baking powder, cinnamon, cloves, and salt are combined and folded into the wet mixture to form a stiff batter.
Chunks of candied lemon peel, whole hazelnuts, and finely chopped dark bittersweet chocolate are folded in, giving texture and bursts of flavor throughout. The batter is spread in a parchment-lined pan and baked until firm and a toothpick comes out clean. Once cooled, a simple powdered sugar and water glaze is applied, adding a sweet finish to the spiced, chocolate-infused bread.
The resulting Berliner Brot is chewy and flavorful with a balance of spice, citrus, nuts, and chocolate making it suitable for slicing and serving as a dense cake or snack.
Ingredients
- 2 egg large
- 3 tablespoons water hot
- 1 cup brown sugar packed
- 3 tablespoons Zuckerrübensirup can substitute Golden Syrup, German
- 2 tablespoons rum
- 1 teaspoon vanilla extract pure
- 2 cups all-purpose flour
- 3 tablespoons dark cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon cloves ground
- 1/4 cup candied lemon peel very strongly recommend homemade for BEST flavor, click link for recipe, finely chopped
- 1 1/2 cups hazelnut whole
- 3 ounces dark bittersweet chocolate , finely chopped
- FOR THE GLAZE:
- 1 cup powdered sugar
- 1 1/2 tablespoons water
Instructions
- Preheat the oven to 350 F / 180 C. Grease a 7x11 or 9x13 baking pan and line the bottom with parchment paper. I like to extend the corners of parchment paper up so that I can lift the Berliner Brot out onto a cutting board to cut them. In a large mixing bowl, beat the eggs and hot water until foamy. Add the brown sugar and beat until combined. Add the syrup, rum and vanilla extract and beat until combined. In a separate bowl, combine the flour, cocoa powder, baking soda, cinnamon, cloves and salt. Add the flour mixture to the wet mixture and beat until combined. Stir in the nuts, candied lemon peel, and finely chopped chocolate. The batter will be very stiff. Spoon the batter into the prepared baking pan and smooth the top. Bake on the middle rack for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the Berliner Brot is baking, prepare the glaze: Combine the powdered sugar and water to form a smooth, viscous glaze.Remove the Berliner Brot from the oven and set the baking pan on a wire rack. While it's still hot, pour over the glaze and spread evenly over the top. Let cool until the Berliner Brot is just warm. Transfer to a cutting board and use a long, sharp knife to cut the Berliner Brot down the center lengthwise and then into rectangles, or into triangles as desired. Let cool completely.
- Store the Berliner Brot in an airtight container. The flavor will improve over the next few days. Will keep for a couple of weeks. Some people like to leave the Berliner Brot out to air dry until hard and crunchy (similar to biscotti) and then store them. If dried and stored in a cool place (not the fridge) they will keep for longer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 2Berliner Brot | |
| Calories | 394kcal | 20% |
| Carbohydrates | 58g | 19% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 83mg | 3% |
| Potassium | 326mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 34g | 68% |
| Vitamin A | 57IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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