📝 About This Recipe
Transport your kitchen to the cobblestone streets of Prague with this authentic Trdelník, a mesmerizing spit-roasted pastry known for its hollow chimney shape and crackling sugar crust. This yeast-leavened dough is wrapped around a cylindrical rotisserie, grilled over high heat until the exterior caramelizes into a golden amber shell while the interior remains pillowy and soft. Finished with a generous dusting of cinnamon, sugar, and crushed walnuts, it is the ultimate sensory experience of Central European street food.
🥗 Ingredients
The Yeast Dough
- 500 grams All-purpose flour (sifted)
- 250 ml Whole milk (lukewarm, about 105°F)
- 80 grams Unsalted butter (melted and cooled)
- 3 tablespoons Granulated sugar
- 2.25 teaspoons Active dry yeast (one standard packet)
- 2 large Egg yolks (at room temperature)
- 1 teaspoon Vanilla extract (high quality)
- 1/2 teaspoon Salt (fine sea salt)
- 1 teaspoon Lemon zest (freshly grated)
The Coating and Finish
- 1 cup Granulated sugar (for rolling)
- 2 tablespoons Ground cinnamon
- 1/2 cup Walnuts (very finely crushed)
- 50 grams Unsalted butter (melted, for brushing during grilling)
👨🍳 Instructions
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1
In a small bowl, whisk together the lukewarm milk, 1 tablespoon of sugar, and the active dry yeast. Let it sit for 5-10 minutes until it becomes frothy and bubbly.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the sifted flour, the remaining sugar, salt, and lemon zest.
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3
Add the yeast mixture, egg yolks, vanilla extract, and melted butter to the dry ingredients. Use a dough hook or wooden spoon to mix until a shaggy dough forms.
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4
Knead the dough for 8-10 minutes by hand or 5-6 minutes on medium speed in a mixer until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.
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5
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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6
While the dough rises, prepare your 'spit'. If you don't have a professional trdelník cylinder, wrap wooden rolling pins or thick cardboard tubes tightly in heavy-duty aluminum foil and grease the foil generously with butter.
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7
In a shallow tray, mix the coating ingredients: 1 cup sugar, cinnamon, and crushed walnuts. Set aside.
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8
Punch down the risen dough and turn it onto a lightly floured surface. Roll it out into a large rectangle about 1/2 inch thick.
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9
Using a pizza cutter, cut the dough into long strips roughly 1 inch wide.
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10
Take one strip and wrap it around your prepared greased cylinder, overlapping the edges slightly so the dough sticks together. Gently roll the cylinder on the counter to flatten the dough and seal the seams.
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11
Brush the dough spiral with melted butter and roll it immediately in the sugar-walnut mixture until heavily coated.
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12
Preheat your grill to medium-high heat (or oven to 400°F if using a rotisserie attachment). Position the spit so the dough is not touching the grates directly.
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13
Grill the pastry, rotating constantly, for 15-20 minutes. The sugar should bubble and turn a deep golden brown, and the dough should sound hollow when tapped.
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14
Once cooked, remove from the heat and immediately slide the Trdelník off the cylinder while still hot. If it sticks, give it a gentle tap on the counter.
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15
Stand the 'chimneys' upright and allow to cool for 2 minutes before serving warm.
💡 Chef's Tips
Ensure your milk is not too hot (over 115°F), or you will kill the yeast and the dough won't rise. If the dough keeps shrinking back while rolling, let it rest for 5 minutes to relax the gluten. For the best caramelization, keep the spit rotating constantly to prevent the sugar from burning in one spot. If using an oven, place the cylinders across a deep baking dish so they are suspended in the air, allowing heat to circulate. Use very finely crushed nuts; if they are too large, they will fall off the dough before the sugar melts to hold them.
🍽️ Serving Suggestions
Brush the inside with warm Nutella or chocolate ganache for a decadent treat. Fill the hollow center with a scoop of vanilla bean ice cream and fresh strawberries. Serve alongside a steaming cup of Viennese coffee or spiced mulled wine. Dust with a final pinch of sea salt to balance the intense sweetness of the caramel. Fill with whipped cream and lemon curd for a bright, citrusy variation.