Trdelnik

Mix dry ingredients

1. In a large bowl, combine 480 grams (about 3 cups or 16.95 oz) of sifted all-purpose flour, 2 tablespoon sugar, 1 teaspoon of active dry yeast and 1 teaspoon of salt.

Mix liquid ingredients

1. In a medium bowl or large glass, whisk together 2 egg yolks, 150 ml (⅞ cups) of milk and 5 tablespoon of melted butter.

Combine the ingredients and let the dough rise

1. Add liquid ingredients to the dry ingredients and mix well. The dough will be quite dense.
2. Form the dough into a ball, place it in a bowl, cover and let it rise in a warm place until it almost doubles in size.* (Note 1)

Make Trdlo sticks

1. Roll old magazine into a stick and secure it with cooking twine. Tightly cover each stick with aluminum foil and tuck edges inside of a magazine. You’ll need about 5 sticks.

Prepare walnut-cinnamon crumb and preheat the oven

1. Place walnuts into a tightly closed zipper bag and pound it with a rolling pin until walnuts are nicely chopped. Transfer the walnuts into a medium bowl and mix them with sugar and cinnamon. In a small bowl, beat the egg whites until foamy. Preheat the oven to 390 F.

Roll out and cut the dough

1. When the dough has increased in size, sprinkle working surface with 5 tablespoon of flour and roll the dough into a disk approximately 2-3 millimeters thick.Using a small knife, cut the disk lengthwise into the ribbons of about 10-15 mm wide.

Arrange Trdelnik on a stick

1. Grease each Trdlo stick with olive oil. Tightly wrap strips of dough around Trdlo sticks making sure each strip slightly overlaps each other.Each Trdlo stick should fit up to 3 Trdelniks with 1 inch distance between them.
2. Brush each Czech Trdelnik with the egg white wash and generously coat with a walnut-cinnamon crumb.

 Bake Trdelnik

1. Place Trdlo sticks on a rimmed baking dish making sure pastry doesn’t touch the bottom or sides of a dish. Bake Trdelnik for 15-20 minutes until it’s golden on each side. Remove Trdelnik from the oven and slowly slide it off the stick! 
2. Enjoy!