Trdelník recipe

A rich yeast dough wound in a ribbon around a wooden roller, turned over coals until caramelised, then rolled hot in crushed walnuts, sugar and cinnamon.

2 hours and 15 minutesmedium9 ingredients

Ingredients

• 500 g all purpose flour
• 100 g walnuts
• 130 g sugar
• 250 ml milk
• 80 g butter
• 2 egg yolks
• 21 g fresh yeast
• 1 tsp ground cinnamon
• 6 g salt

How to make Trdelník

1. Warm 250 ml milk to body temperature, crumble in 21 g fresh yeast with 1 tbsp of the sugar and leave 15 minutes until it foams.
2. Knead 500 g flour, 130 g sugar, 6 g salt, 2 egg yolks, 21 g soft butter and the yeast milk for 10 minutes into a soft elastic dough. The yolks and butter are what make it a pastry rather than bread.
3. Cover and let it rise 1 hour until doubled, then knock it back and rest it 15 minutes.
4. Roll the dough 5 mm thick, cut 2 cm strips and wind each one around a greased wooden trdlo, overlapping slightly and pressing the ends down.
5. Brush with melted butter and roll the wrapped roller in granulated sugar.
6. Turn it constantly over glowing coals for 10 to 12 minutes, or bake at 190°C turning every 4 minutes, until the sugar caramelises. Stop turning and one side burns.
7. Brush the trdelník with butter again while it is still scorching and roll it in 130 g finely crushed walnuts mixed with 50 g sugar and 1 tsp cinnamon. On a hot crust the coating sticks; sprinkled at the table it falls off.
8. Slide it off the roller and eat it warm and hollow. The ice-cream-filled cones sold in Prague are a recent tourist invention, not the traditional form.

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