Authentic Trdelník: A Traditional Czech Pastry Recipe

Ingredients

1 cup of warm milk
2 teaspoons of active dry yeast
1/2 cup of granulated sugar
4 cups of all-purpose flour
1/4 teaspoon of salt
2 eggs
1/2 cup of unsalted butter, melted
1 teaspoon of vanilla extract
1/2 cup of granulated sugar (for coating)
1 tablespoon of ground cinnamon (for coating)
1/4 cup of melted butter (for coating)

Steps and instructions

In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until it becomes frothy.
In a large bowl, mix together the sugar, flour, and salt.
Beat the eggs into the yeast mixture, and then add the melted butter and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until a dough forms.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic.
Place the dough in a greased bowl and cover with a clean kitchen towel. Allow it to rise in a warm place for about 2 hours, until it has doubled in size.
After the dough has risen, punch it down and divide it into 8 equal parts.
Roll each piece of dough into a long rope, then wrap it around a trdelník spit or wooden spoon handle. Make sure to overlap the layers of dough slightly to ensure they stick together.
Brush the dough with melted butter, then roll it in the sugar and cinnamon mixture.
Bake the trdelník on the spit or wooden spoon handle over an open fire, or in an oven preheated to 375°F (190°C) for about 15-20 minutes, until golden brown.
Allow the trdelník to cool slightly before removing it from the spit or wooden spoon handle.
Enjoy as is, or fill with your favorite sweet or savory fillings.

Tools for making

Mixing Bowls - You'll need a large bowl for mixing the dough and a small bowl for proofing the yeast.
Measuring Cups and Spoons - Use these to accurately measure the ingredients.
Wooden spoon or Spatula - To mix the dough together.
Rolling Pin - For rolling out the dough into ropes.
Trdelník Spit or Wooden Spoon Handle - Used to shape the trdelník dough.
Basting Brush - For brushing melted butter onto the dough.
Clean Kitchen Towel - To cover and let the dough rise.
Sharp Knife or Scissors - To divide the dough into equal parts.
Oven or Open Fire - To bake the trdelník until golden brown.

Recipe variations

Use whole wheat flour instead of all-purpose flour for a nuttier flavor and added fiber.
Add a tablespoon of ground cinnamon or nutmeg to the dough for a spiced twist.
Replace the regular sugar with brown sugar or coconut sugar for a richer flavor.
Experiment with different fillings such as Nutella, cream cheese, fruit preserves, or caramel sauce.
Add chopped nuts or raisins to the dough for added texture and flavor.
Create a savory version by omitting the sugar and cinnamon coating, and instead brushing the dough with olive oil and sprinkling it with herbs, cheese, or minced garlic.
Make mini trdelníks by dividing the dough into smaller portions and wrapping them around shorter spits or skewers.
For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
Try different toppings such as powdered sugar, melted chocolate, or a drizzle of honey.
Add a teaspoon of lemon zest or orange zest to the dough for a citrusy flavor.

Recipe overview

Trdelník is a traditional Slovak sweet pastry that is popular in many Central European countries. It's well known for its cylindrical shape, delicious sweet flavor, and the fun process of baking it over an open fire. Today, we'll be teaching you how to make this delightful treat at home with simple ingredients and easy-to-follow steps. This recipe is straightforward; it involves making a yeast-based dough, letting it rise, shaping it into its iconic form, coating it with a buttery sugar-cinnamon layer, and then baking it until golden brown. While traditionally baked over an open fire, you can also bake these in your regular oven. Enjoy the Trdelník as is, or fill it with your favorite sweet or savory fillings to increase the indulgence. Get ready to journey into the world of Central European cuisine with this delicious pastry!

Common questions

Can I use instant yeast instead of active dry yeast? Yes, you can use instant yeast instead of active dry yeast. However, keep in mind that instant yeast may require different activation instructions, so follow the package instructions for using instant yeast.
Can I use whole wheat flour instead of all-purpose flour? Yes, you can use whole wheat flour as a substitute for all-purpose flour. However, the texture and taste of the trdelník may be slightly different.
Can I make the dough ahead of time? Yes, you can prepare the dough ahead of time. After the dough has risen, you can cover it tightly and refrigerate it overnight. When ready to use, let the dough sit at room temperature for about 30 minutes before shaping and baking.
Can I bake trdelník in a regular oven? Yes, you can bake trdelník in a regular oven. Preheat your oven to 375°F (190°C) and bake the trdelník for about 15-20 minutes, or until golden brown.
What can I use as a substitute for trdelník spit or wooden spoon handle? If you don't have a trdelník spit or wooden spoon handle, you can use metal skewers or even thick metal pipes as an alternative.
What fillings can I use for trdelník? Trdelník can be enjoyed plain, but you can also fill it with various sweet fillings such as Nutella, whipped cream, fruit preserves, or even ice cream. For savory options, you can fill it with cheese, ham, or other desired ingredients.

Serving dishes and utensils

Trdelník spit or wooden spoon handle - A long, cylindrical tool used for shaping the dough and baking the trdelník.
Basting brush - Used for brushing melted butter onto the trdelník before baking.
Mixing bowls - Used for combining ingredients and kneading the dough.
Measuring cups and spoons - Used for accurately measuring the ingredients.
Clean kitchen towel - Used for covering the dough as it rises.
Flour for dusting - Used for dusting the surface when kneading the dough.
Oven or open fire - Used for baking the trdelník.

Origin stories

Trdelník, this sweet pastry, has rather an interesting journey to its fame in the narrow, cobble-stoned streets of Prague. Originally from a small town in Transylvania, Romania, it was brought to the Czech lands by a retired Hungarian general, József Gvadányi. He settled in the town of Skalica at the end of the 18th century. Gvadányi was quite the patron of good life, boasting a cook named Székely, who masterfully prepared this peculiar cake on a spit over an open fire. Soon, this sweet delight became the pride of Skalica, even earning a European PGI protection. And while it's not traditionally Czech, this hollow, chimney-shaped pastry, often filled with cream or ice cream, has become a beloved street food in Prague, enjoyed by locals and tourists alike. Fun fact - 'trdlo' is an old Czech term for a wooden tool used to round out the dough, lending the pastry its name, 'trdelník'.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.