Zopf is a typical Swiss plaited bread that is often eaten for breakfast on Sundays. It is made with a simple dough that contains mostly flour, together with yeast, milk and butter. After rising it is braided and covered with a cracked egg to give it a nice brown crust. There are different ways in which the Zopf can be braided. I use the method in which you make two strings and cross them so you have four ends to braid the dough. It’s is very easy to do and I’ll be explaining it further below, so you’ll be able to make your own Zopf for your Sunday breakfast!
As it says in the title, this recipe is for a dough that can be used to make two different kinds of cookies, in this case Christmas-themed ones: snowmen and Christmas trees. After putting in all the main ingredients, the dough is separated in two and then one additional ingredient is added to each half of the dough. Cocoa powdered for the Christmas trees so the trunk is brown and vanilla sugar for the snowmen. Afterwards both are decorated with differently coloured icing and sugar pearls as ornaments for the Christmas trees and little pieces of orange marzipan for the carrot noses of the snowmen. Of course if you prefer to only make one of them you could just use the full mass of dough and add twice of the additional ingredient that would be put into the halves.
If you’re as excited as me for the revival coming out tomorrow, how about showing it with some Gilmore Girls coffee nail art? I did two different coffee cups, so you can choose to just make one of them or both. The one on the left is supposed to be like the coffee cup seen from above in a lot of the promos for the ‘A Year In The Life’. The one on the right is of a white mug again, but from the side. For this one as an added bonus, you can also use a bit of a cotton pad to make it look more like steam coming out of the cup.
Gradient nails are usually done with a make-up sponge, but it’s also possible to make them very easily using a wide nail art brush. This time I made the gradient vertically, but horizontally would work as well. Below you can read how I made them and what material I used. I’d recommend using three colours for the nail polishes as well, but if you can fit more on the brush feel free to do so!
- Clear nail polish for the base and top coat: “Catrice’s Quick Dry & High Shine Top Coat”
- Ideally three nail polishes of your choice. I made the gradient from a dark green to a lighter green and to a similar blue. These are the specific polishes I used:
- “Catrice’s Hugo Moss”
- “Catrice’s Emerald Bay”
- “Essie’s Parka Perfect”
- A wide nail art brush to apply the different colours in a gradient: “Essence’s Nail Art Multi Effect Brush”
Here’s a short description of how I made these glow in the dark ghost nails. Just the little ghost looks great on a dark base colour and would work well for Halloween. Giving them this glow-in-the-dark effect using a special glow-in-the-dark top coat is just an added bonus! I had this idea for Halloween because I had two types of special nail polish that I hadn’t used much before, but would be perfect to do this. The following nail polishes are all those I used and the latter two are the ones that were helpful to draw the ghost and give it its glow-in-the-dark effect.
Still looking for a treat to make for Halloween? Well, look no further!
These sugar cookies are based on the typical cookies called miroirs in French and Spitzbuben in German for which I already posted the recipe here. I still used the same recipe for the dough, but adapted the part for the icing and filling to make these Jack O’Lantern Halloween cookies. I haven’t been able to find a cookie cutter with the shape of a pumpkin, which is why I drew my own template. In case you need one as well, here’s a PDF of it that you can print, cut out and use to make your own Jack O’Lantern cookies as well:
The Cuchaule is a specialty from the canton of Fribourg in Switzerland, which is where my family is from. It is a type of brioche bread, which gets its wonderful yellow colour from the pinch of saffron put into the dough. It is usually made in the autumn for the Fête de Bénichon, originally a sort of celebration of harvest among other things. One typically spreads the moutarde de Bénichon on it (you can see it in the picture below), which is a special type of mustard that also contains sugar and sweet spices like cinnamon, with or without a layer of butter underneath it. But I think it tastes great with any spread, whether it’s jelly, honey or Nutella on top of butter or just with butter, and thus makes for a delicious Sunday bread if you’re looking for something new to try! You have to let the dough rise several times in between steps, which is why it takes several hours for the bread to be done. For this reason I usually make it on Saturday afternoon so that I’ll be done by the evening and even ready for an early breakfast on Sunday morning. Yet in comparison to the amount of time it takes, the list of ingredients is pretty short and mixing the dough does not take much time, so that it still makes for a simple bread recipe with delicious results!