Christmas Tea
The scent of freshly baked cinnamon rolls drifts through the air, mingling with the aroma of hot tea. The warm candlelight creates a magical atmosphere, and afternoon Christmas tea becomes a special ritual that adds coziness and sets the mood for the festive days.
Combine yeast, flour, sugar, salt, and ground cardamom in a bowl. Melt the butter in a saucepan and add the soy milk. Warm the milk and butter mixture to body temperature. Then add it to the dry mixture and knead into a smooth dough for about 8 minutes. Cover the dough and let it rest for at least 1-2 hours. After resting, punch down the dough and place it on a lightly floured surface.
Roll out the dough into a rectangle about 30 cm high and 40 cm wide. In a small bowl, mix the cinnamon with the sugar. Spread butter evenly over the dough and sprinkle with cinnamon sugar. Fold the top half of the dough over the bottom and press firmly. Cut the dough into 12 equally wide strips of about 3-4 cm.
To shape the cinnamon rolls, take a strip of dough, gently pull it apart between your hands, twist it several times, and then tie it into a knot. Tuck the ends under the knot so it doesn't unfold during baking. Place on a baking sheet lined with parchment paper and repeat the process with the remaining dough strips. Cover the tray and let it rest for another hour.
Mix butter and maple syrup and brush the cinnamon rolls with it before baking. Bake for about 12 minutes at 200 degrees Celsius until golden brown.
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