Trdelník: The Bohemian Spiral Delight
A sweet pastry cylinder, crunchy on the outside with caramelized sugar and tender on the inside, featuring an irresistible cinnamon aroma.
60 min
Medium
Centroeuropea
6 servings
The story behind
I first saw a Trdelník at a winter market in the Czech Republic. I stood there mesmerized, watching the wooden cylinders spin over the hot embers until the sugar started to bubble and crackle. While many call it Czech, it actually has roots in Transylvania, but it has truly become the heart of Prague's street food scene. It’s the perfect afternoon treat to enjoy while wandering through the city. I personally love it simple, coated in cinnamon and nuts, though nowadays people fill them with everything from Nutella to ice cream. Pair it with a strong coffee or a thick hot chocolate, and I promise the winter chill will vanish instantly.
Instructions
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1Combine the warm milk with yeast and a pinch of sugar; let it sit until it gets foamy.
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2In a large bowl, mix the flour, eggs, melted butter, the rest of the sugar, and salt. Add the yeast mixture and knead until smooth and elastic.
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3Let the dough rest in a warm spot for about an hour or until it doubles in size.
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4Roll out the dough and cut it into long strips about 2 cm wide.
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5Wrap the strips around cylindrical molds (you can use aluminum-wrapped cans or greased wooden rolling pins), overlapping the edges slightly.
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6Brush with a little water or egg white and roll the cylinder over the sugar, cinnamon, and nut mixture.
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7Bake at 200°C (400°F) by suspending the cylinders over a baking tray so they don't touch the bottom, rotating them every 5 minutes until golden and caramelized.
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8Slide the pastry off the mold while still hot and enjoy the steamy center.
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