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

Food

Baked Lime & Chocolate Tart

If youíre going for citrus as your headliner, it has to be legit. By this, I mean sharp with tons of zest; alive and punchy. Otherwise, why bother? And for...

On December 8, 2017

Books

It's our birthday!

It has been one year today since we first launched Culture Street. To thank you, our fabulous readers, we will be giving away books throughout this week.

On July 8, 2013

Books

Ways to Disappear by Idra Novey

By Sophia Whitfield

On August 8, 2016
 

Books

Missing, Presumed by Susie Steiner

By Sophia Whitfield

On March 24, 2016

Books

Jared Leto to star as pop artist Andy Warhol

Jared Leto is to take on the role of American pop artist Andy Warhol in a film titled Warhol.

On September 21, 2016

Books

Down the rabbit hole at the British Library

By Sophia Whitfield

On November 23, 2015
 
Copyright © 2012 - 2018 Culture Street
Contact: info@culturestreet.com.au