Culture Street

Danielle Hawkins shares a Hawkins family Christmas tradition

Danielle Hawkins grew up on a sheep and beef farm near Otorohanga in New Zealand, and later studied veterinary science. After graduating as a vet she met a very nice dairy farmer who became her husband. Danielle spends two days per week working as a large animal vet and the other five as housekeeper, cook and general dogsbody. She has two small children, and when she is very lucky they nap simultaneously so she can write. She is the author of the critically acclaimed novel, Dinner at Rose's. Chocolate Cake for†Breakfast has just been released.

By Danielle Hawkins

The Hawkins family donít generally have chocolate cake for breakfast, but they do have something just as good.

At our place special breakfasts (actually, most normal breakfasts, too) are all about Zupfe. Zupfe is a Swiss bread, usually plaited, with optional sultanas and compulsory butter, egg and milk. Itís soft and luscious, keeps beautifully and is really easy to make, and if you master it you earn a pleasing, though undeserved, reputation as a brilliant cook. This is my Grossmuttiís recipe:

Mix:†††† Half a cup of warm water

Half a cup of warm milk

50 grams of melted butter

1 heaped tablespoon of yeast

1 tablespoon of sugar

1 beaten egg (hold a teaspoon or so back to use as a glaze)

Leave for ten minutes or so, until frothy, then add about 3 cups of flour and 1 teaspoon of salt. If youíve got a breadmaker, just throw all the ingredients in and run the dough cycle, but if not, knead to a nice soft dough.

Rise the dough for an hour in the hot water cupboard (if youíre feeling efficient, you can make it the night before and sling it in the fridge to rise slowly overnight, but for goodness sake donít leave it somewhere warm overnight or it will take over the kitchen) and then cut it into three equal-sized lumps. Roll each lump into a cylinder about 30 cm long, and plait them together into a loaf. Brush the top with a little beaten egg to make a classy-looking glaze.

Purists would rise the loaf for another half an hour and then bake it at 180 degrees, but youíll get away with putting it straight into the oven at the same time as you turn it on. The dough rises as the oven heats. Bake for 30-40 minutes.

You Might Also Like

Books

Joanne Harris will be touring Australia soon

This week our Book of the Week is Peaches for Monsieur le Cure by Joanne Harris. Joanne will be a guest at the Brisbane Writers Festival in September.

On August 6, 2012

Books

Chris Muir selects Five Books of Influence

Chris Muir has worked in the advertising industry for 36 years and has won many creative awards. He currently owns and runs the advertising agency, Smoke Signals.

On February 25, 2014

Books

Holiday Reads for 2014

[caption id="attachment_10977" align="alignright" width="215"] Wife on the Run by Fiona Higgins

On December 1, 2014
 

Books

Watch Annie White illustrate Is It the Way You Giggle?

This lovely picture book celebrates diversity. There is something in everyone that makes them special. Through Nicola Connelly's words and Annie White's illustrations we see all the fabulous quirks and...

On June 7, 2018

Books

A Man Called Ove by Fredrik Backman

By Sophia Whitfield

On July 7, 2014

Books

Oh Dear Silvia by Dawn French

By Sophia Whitfield

On November 19, 2012
 
Copyright © 2012 - 2019 Culture Street
Contact: info@culturestreet.com.au