Trdelník
Ingredients
- 280 g flour
- 150 ml lukewarm milk
- 35 g butter, 35 g shortening
- 15 g icing sugar
- 13 g fresh yeast (or about 4g dry)
- 3 egg yolks
- pinch of salt
- 200 g sugar, 1 tsp cinnamon, vanilla sugar, for coating
A Bohemian yeast pastry closely related to Hungary's kürtőskalács, trdelník is wrapped around a cylindrical spit (called a trdlo), baked until golden, then brushed with butter and rolled in a mixture of sugar and cinnamon. Though its 'ancient tradition' status in the Czech Republic has been debated by historians, it has become a beloved and widely sold street food, especially in Prague.
Method
Dissolve the yeast in the lukewarm milk with the icing sugar; let it stand until foamy.
Whisk the butter, shortening and egg yolks together until frothy, then mix in the flour and remaining sugar.
Combine with the yeast mixture and knead into a smooth dough; let rise for 30-45 minutes.
Roll the dough into strips and wrap around greased cylindrical spits.
Brush with butter and let rise for another 15 minutes.
Bake at 200°C (400°F) for 20-25 minutes until golden.
Brush with more butter and roll immediately in a mixture of sugar and cinnamon while still warm.
