Stomach Bread

For the stomach bread, fold in cocoa, spices and coffee. Mix flour and baking powder and stir into the fluffy mixture by the spoonful.

Knead everything by hand until a soft, smooth dough is formed.

Form rolls of dough about 3 cm in diameter and flatten them slightly. Place on a baking tray lined with baking paper.

Preheat the oven to 180 degrees Celsius and bake on the second rack from the bottom for 20-30 minutes until not completely cooked through.

Remove and cut into 1-2 cm thick slices while still hot. Allow to cool.

For the glaze, sift powdered sugar and cocoa and boil in water until the liquid drips from the ladle like a thread.

Remove the skillet from the heat and stir in butter.

Dip the gastric bread slices in the hot glaze and let them set on a baking paper.

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