If there is one thing I have learned within the past few years, it is this: Creativity requires a relaxed state of mind.
That holds true for science, where I reached my limits in finding creative solutions to answering questions in times when the sum of private life & education/work-dependent stress got overwhelming, as well as for baking and – of course, blogging.
Writing something unique, telling an interesting story does not come along by itself. At least for me, blogging relies on a calmness, enabling me not only to focus but also to unlock my passion about baking, cooking and good food. A couple of years in which I was constantly busy with education, part-time jobs, a permanent lack of time (and sleep) and trying to squeeze in some personal life in between, made me realize how valuable some relaxed time is – for happiness and health as well as for being productive in a creative way. Whenever I tried to put a story behind a recipe into words in the past years, I failed, feeling unable to phrase whatever experiences or emotions I was trying to convey. So after finishing my Master’s degree in Molecular Medicine this fall, I found myself with more than 50 unfinished drafts of blogposts, containing recipes fit for all seasons of the year, of which I certainly will share some with you in the upcoming months.
In fact, the recipe I’m sharing with you today was written down approximately one year ago, in fall of 2016. At that time I was pretty occupied with my studies, having exams every other week altering with presentations of my lab project and the usual madness of juggling classes and lab work. In addition, my flatmate and I had just moved and were in the middle of renovating the flat we were living in, which meant no clean floors until we had put them in, a weekend without hot water in October, and living out of our suitcases for quite a few weeks, just to give a brief insight. Taken together, that was a pretty nerve-wracking time for me, and at the point where we finally had functioning kitchen again, baking appeared to be one of the greatest luxuries.
Some long time ago, I wrote a Sunday’s Seven post about my favorite breakfasts. One of these was – and still is – this delicious cinnamon pull-apart bread. Over the past years, I tried different versions for veganizing the recipe, and the first approach I took last year in our new kitchen was really satisfying. Sweet, soft slices with slightly crispy edges, accompanied by the heart-warming scent of cinnamon, so simple but oh-so-good comfort food. And perfectly fit to ease your heart and soul, to conquer cold, rainy and grey mornings or stressful times.
|Cinnamon pull-apart bread
makes one loaf, adapted from here
500g all-purpose flour
50g + 150g granulated sugar
pinch of salt
1 package (7g) dry yeast
250 mL vanilla soy milk (plain soy milk should also work fine, you could add a little vanilla or vanilla sugar when using plain soy milk)
2 tsps. vinegar
50g + 100g + some vegan butter, softened
2 tsps. ground cinnamon