Trdelník is a traditional Bohemian tube-shaped dessert that is generally prepared using yeast dough. The strips of dough are then wrapped around a trdlo and traditionally baked over hot coals. Finally, the dish is topped off with sugar combined with nuts or cinnamon.
Whilst most commonly associated with Prague and the Czech Republic, Trdelník is also popular in Romania, Hungary and Slovakia.
Origin & Cultural Significance
The origins of trdelník can be traced back to the Moravian-Slovak border region. Slovakian people tend to refer to trdelník as one of their national dishes, similar to the Czechs.
It has been provided the protected geographical indication by the European Union in the Slovak town of Skalica. In 2015, trdelník was declared a traditional dish of Hungary.
Czech Trdelník Recipe
Trdelník is a traditional Bohemian tube-shaped dessert that is generally prepared using yeast dough. The strips of dough are then wrapped around a trdlo and traditionally baked over hot coals.
- All-purpose flour - 2 and ¼ cups
- Milk (lukewarm) - ⅔ cup
- Lard - 2 tbsp
- Unsalted butter - 2 tbsp
- Granulated sugar - 1 tbsp
- Active dry yeast - 1 and ½ tsp
- Egg yolks - 3
- Salt - pinch
- Granulated sugar - 6 tbsp
- Cinnamon ground - ½ tsp
- Butter (melted) - 1 tbsp
- Take a saucepan and add milk to it. Heat it until lukewarm. Now, add the dry yeast and some sugar. Combine well and keep it aside in a warm place to activate. This should take about 10 minutes.
- Next, take a large bowl and add flour to it. Throw in the remaining sugar, egg yolks, and a pinch of salt. Take a pot and add butter and lard to it. Let both the ingredients melt. Once done, add them to the bowl. Lastly, add the risen yeast combination.
- Work the ingredients until a smooth dough forms. You might add flour in batches as required if you find the dough sticking too much.
- When the dough becomes elastic and smooth, keep it aside in a warm place to rise for 45 minutes.
- Once done, it’s time to separate the risen dough into pieces and even out strands about ½-inch thick. Make sure you carefully wrap them around the sticks, inserting the ends below the strand to arrange them. You can use a tin can covered with foil. If you attach more strands in one pastry, remember to compress them properly against the end of the final strand.
- Somewhat roll and level the form using the coiled strands. You will find the dough sticking to the form as well as each other. This will help the strands hold better while baking.
- Transfer it to a preheated oven at 360 °F and let it bake for about 20 minutes.
- In the meantime, take a baking dish and add the sugar and a little bit of cinnamon to it. Mix well. Slowly, take out the baked pastry and add a little bit of melted butter on top. Brush it well. Cover all surfaces with sugar, pressing well.
Amount Per Serving: Calories: 680Total Fat: 39gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 341mgSodium: 166mgCarbohydrates: 74gFiber: 1gSugar: 48gProtein: 11g