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.
By Sophia WhitfieldOn April 18, 2017
Penguin Random House has won the world rights to publish former US president Barack Obama's book, as well as a title from his wife Michelle, in a record-breaking deal reported...On March 3, 2017
Master Chef champion and Head Chef and Nutritionist at My Food Bag , Nadia Lim has just released a new cookbook for tasty, healthy, quick weeknight dinners. Here are four...On April 24, 2015
I have to admit to being a creature of habit with my weekday breakfasts, but on the weekend I love to do something different. These wraps filled with scrambled...On January 20, 2017
Anna Romer grew up in a family of book-lovers and yarn-tellers, which inspired her lifelong love affair with stories. A graphic artist by trade, she also spent many years travelling...On September 10, 2014
Bankye is the indigenous name for cassava and Kaklo means fried Ė so you will notice these words throughout the recipes individually where a dish has a traditional name. Agbeli...On February 2, 2018