Trdelník
The spit-rolled pastry sold across central Prague as a 'traditional Czech treat' is honestly not Czech in origin at all, and food historians are explicit about it: the earliest documented recipe, from 1784, comes from a Transylvanian princess's cookbook tracing to Hungarian communities in Székely Land, and the dish spread through the Kingdom of Hungary into Slovakia — Skalický trdelník has an 18th-century pedigree and its own EU Protected Geographical Indication — long before it ever reached Czech lands. It was essentially unknown in Prague until the 1990s and 2000s, and modern chocolate- or ice-cream-filled versions sold to tourists are a recent invention, not a traditional filling.
⚠ Contains: Dairy, Egg, Gluten, Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 500g flour
- 1 packet active dry yeast
- 250ml warm milk
- 80g butter, melted
- 80g sugar
- 1 egg
- A pinch of salt
- Extra sugar and cinnamon, for coating
- Chopped walnuts (optional)
Steps
- Make an enriched yeast dough from the flour, yeast, milk, butter, sugar, egg, and salt. Rest until doubled.
- Roll into long strips and wrap spiral-fashion around a wooden spit or dowel.
- Roll the wrapped dough in sugar, and chopped walnuts if using.
- Roast over an open flame or in the oven, turning constantly, until golden.
- Roll in cinnamon sugar while still warm.