Trdelník
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The Tale of Trdelník
Trdelník's precise origin is genuinely disputed among Czechs, Slovaks, and Hungarians or Transylvanian Saxons, with the Slovak town of Skalica claiming a documented local tradition dating to at least the 19th century. The now-famous touristy version sold in Prague is actually a relatively recent, post-1990s commercial revival.
Ingredients
Scale:· 6 servings
- 500g all-purpose flour
- 250ml warm milk
- 80g sugar
- 80g butter, melted
- 2 eggs
- 7g active dry yeast
- 1 teaspoon vanilla sugar
- Cinnamon-sugar mixture for coating
Instructions
- 1Dissolve yeast and a pinch of sugar in warm milk and let sit until foamy.
- 2In a large bowl, combine flour, sugar, and vanilla sugar.
- 3Add the yeast mixture, eggs, and melted butter, kneading into a smooth, elastic dough.
- 4Cover and let rise for about 1 hour until doubled.
- 5Divide the dough into strips and wrap each around a wooden spit or cylindrical mold.
- 6Roll the wrapped dough in cinnamon-sugar mixture.
- 7Roast over an open flame or in an oven, turning constantly, until golden brown, about 15-20 minutes.
- 8Slide off the spit and serve warm.
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