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Sweet breakfast

Although I don't do much for breakfast during the week, on the weekend it's one of my favorite meals. I enjoy sitting down to a full spread of sweet and savory dishes.

During the week, I'm most likely to reach for a bowl of homemade granola. Ever since I started making my own, I don't buy it in the stores anymore. Not only because it's easy to make, I think it also tastes better, ie. not as sweet and more flavorful. The nice thing about this recipe is that you can play around with it, using whatever kinds of nuts and dried fruits you have on hand.

Zopf is a yeasted, braided bread. Unlike in Germany, it doesn't have much sugar in in, so it can be paired with jams or eaten with cheese. Of course it's best when it's fresh, but it also makes wonderful toast the next day or can be made into delicious french toast. Zopf is not that hard to make, but it does require time. If you plan ahead, you can have it on the table for Sunday breakfast. This recipe is from my masseuse, who kindly shared her recipe with me. I often make it the day before as it has a long rising time, let it cool completely after baking and then wrap it in a plastic bag. The next day it's still moist and delicious when I serve it for breakfast.

My favorite way to use up leftover Zopf is to make French Toast. It's easy and the toppings are endless. I'm partial to berries and maple syrup, but a citrus compote in winter or a plum or apple compote in autumn is equally delicious.


If I have a bit more time and feel like something special, I'll make waffles or pancakes. Although for some reason, I tend to make them more in the summer months. Probably since I like to top mine with berries. This recipe is adapted from a Leila Lindholm recipe and makes delicious, fluffy pancakes.

If you enjoy scones for breakfast, I recently posted a recipe for cranberry walnut scones. These are quickly made and perfect either for breakfast or afternoon tea.

One thing I always love to have is a glass of fresh squeezed juice:


What is your favorite sweet breakfast?




Note: You can use whatever kinds of nuts you fancy, or a mixture of nuts. The same goes for the dried fruit. I've also used dried apricots and apples.

  • 400 g rolled oats
  • 200 g walnuts, roughly chopped
  • 75 g coconut chips
  • 170 g butter
  • 140 ml maple syrup
  • 1 Tbs cinnamon
  • 100 g raisins
  • 50 g cranberries


Preheat the oven to 150° C. Melt the butter and the maple syrup in a pan. Stir until combined. Mix the oats, walnuts and coconut in a large bowl. Pour the butter and maple syrup mixture over the oat mixture and toss until everything is well coated. Divide the mixture between two sheet pans and spread evenly.

Bake in the oven, rotating once and stirring occasionally for about 30 minutes. Mix in the raisins, cranberries and cinnamon. Let the mixture cool on the pans.

Store in an airtight container.



Sunday Morning Zopf

  • 500 g flour
  • 1/2 Tbs salt
  • 1/2 Tbs sugar
  • 1 packet dry yeast
  • 75 g soft butter
  • 350 ml lukewarm milk

Combine all the ingredients  and knead until the dough is soft and elastic, 5-10 minutes. Place the dough in a bowl and sprinkle water on top. Cover with a towel and let rise in a draft free spot (a cold oven is a good place for this) for 3 hours.

Braid the dough (this little video is great), place on a baking sheet and sprinkle a little water on top. Let the braid rise for 30-45 minutes. Brush a mixture of one egg yolk and a bit of milk.

Bake the braid at 170°C for 35-40 minutes. Let cool on a rack before slicing.



French Toast with Blueberries

  • 4 large or 6 small slices of brioche
  • 125 ml milk
  • 1 egg
  • cinnamon
  • 2 handfuls of berries
  • maple syrup

 Whisk the milk and the egg in a bowl and place the slices of brioche in the mixture. Heat some butter in a skillet. Fry the slices in the butter until crisp. Place the brioche on two plates, drizzle with syrup and add the berries. Serve at once and enjoy.

Serves 2

Leila's Pancakes

  • 250 ml milk
  • 250 g Ricotta
  • 3 eggs
  • 150 g flour
  • 1 tsp baking powder
  • pinch of salt


Separate the eggs. Whisk the egg whites until stiff. Mix the milk, ricotta and egg yolks until smooth. Add the four, baking powder and salt. Carefully fold in the egg whites.

Heat a bit of butter in a heavy skillet over medium heat. Ladle some of the batter into the skillet (I make 2-3 little pancakes at a time) and cook until golden on one side. Carefully flip and cook the second side. Place on a platter and continue with the rest of the batter.

Serve either sweet with syrup, berries, jam, powdered sugar, ice-cream, etc. or savory with smoked fish, cheese or cured meats.

Serves two generously, with some leftovers.

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Tracey says:
Dec 27, 2013 05:48 AM
Oooh my my my ..... these look good! I am a breakfast person and wish that I had time every day to make a decent one. I will certainly keep these yummy options on my list on my weekends. These pictures are amazing! I hope you are well Juliana and that you had a lovely Christmas.
Gail Storti says:
Dec 28, 2013 05:10 PM
Yum…and I haven't had my breakfast yet! I remember all of these posts, and I especially love the citrus photo which is the last photo on your calendar!! I think I should paint it!!!! How's the quilt coming? I will dream of those delicious breakfast goodies all day now!!!
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