Cinnamon Loaf

October 9, 2018


Good Morning lovelies!


I don't know where my obsession for cinnamon came from, but I am so happy about it! I found out recently that cinnamon is great for lowering symptoms of PCOS and possibly even Endometriosis, I find that using natural remedies as well as what is prescribed for you by a doctor, can radically change the way your body feels and actually show signs of healing and improvement.


I have suffered from PCOS from the age of 21 and I was made to change my diet completely, along with my fitness lifestyle and since then my symptoms have decreased dramatically, so much so that I just have to maintain my current state. I think along with the meds that I have been on and my diet and lifestyle change, this transformation in my body was possible. I am not saying that everything I ate was gloriously healthy and nutritious, but I did and am still doing my best at perfecting a healthy eating lifestyle. To me, this whole process is a journey, and something that never truly gets mastered, because as humans we err and that is normal. 


Slightly off the above topic, I made this delicious cinnamon loaf a few days back, safe to say that it is finished now, but OH WOW what an amazing experience! I decided to replace the filling with coconut sugar instead of normal packed brown sugar and it made such a difference int he level fo sweetness. I usually always make cinnamon buns but I wanted to try the loaf as it looks really fun to do, it is almost making a dough-y mess, but then it comes right, and you feel like you've won the jackpot! 


Here is the recipe for you lovelies, I haven't posted much in a while so finger's crossed I put more good recipes out soon! 


Bon apetit, 


Zorah xo


Recipe: Cinnamon Loaf

Type: Normal


Ingredients for dough:

3/4 cup full cream milk

3 tbsp. castor sugar 

3 1/2 tsp. instant yeast

3/4 cup lukewarm water

3 cups plain flour

1/3 tsp. salt 


Ingredients for filling:

3/4 cup coconut sugar 

1/4 cup brown sugar 

2 tbsp. cinnamon

1 tsp. cardamom powder

1.4 cup butter softened


Method for dough and filling: 

Use a normal loaf tin (try use an extra long one if possible) and grease with non-stick spray and set aside. 

Melt and warm the milk, sugar and butter in a small pot until all the ingredients have dissolved. 

After the milk mixture has cooled down to a lukewarm temp. add the yeast and water. 

Add two out of the 3 cups of flour and salt to the yeast mixture. Use a dough hook and mix on a medium speed for 1-2 minutes. 

While the mixer is still going, add the remaining flour, slowly. If the dough continues to stick to the edges, remove from the mixer and knead by hand. This usually works for me, it just needs some extra attention. Allow the dough to still feel sticky and elastic and not a hard ball.

Grease a round bowl with about 1.2 tsp. oil and place the dough inside, and lightly grease the top of the dough as well to avoid a crusted top. Cover with a tea towel and place in the oven (after it's been heated at 50 C) to rise for about 30 minutes. 

After the dough has risen, turn it out onto a lightly floured surface and roll into a long rectangle- about 30 x 22cm rectangle.

Mix all the filling ingredients together and gentle smear all of the surface leaving a 1cm border that remains clean. 

Roll the dough up LENGTHWISE- this is very important. 

Once you have rolled up the dough, pinch all the open ends to a close, and make a a long slit down the centre while keeping the one end in tact so the knife does not cut open one end at all, the other end has to be cut through fully.

Twist the dough as if you are making a two braided plait and then tuck the bottoms in and place into the greased tin. and let it. rise for about 30 minutes. 

After the dough has risen, preheat the oven to 180 degrees C and make for 40 minutes or until the top is golden brown. 

Let it cool for 15 minutes and brush with warmed apricot jam. 


































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