Skalický Trdelník

Main Square, Prague. The Trdelnik is sold at the far left of this picture.

If you’ve been to Prague, you’ve probably seen Trdelnik rotating over an open fire in the main square near the famous clock tower. Tredelnik is not Czech, however, but Slovak in origin.  The earliest recipe for the sweet pastry was found dating back to 1783 in the western Slovak city of Skalica by  Hungarian count, poet and chef, Jozefa Gvadániho.  By the late 19th century its production had been commercialized and Tredelnik began to appear for sale at fairs and festivals across the Austro Hungarian Empire.

Trdelnik

Trdelnik is a flaky dessert rolled in nuts and roasted over an open fire. It’s crunchy on the outside and soft in the inside, with a distinct smoky flavor.  You could make it yourself on the BBQ if you have a rotisserie attachment for chicken.

Rolling the dough around the wooden dowels

Ingredients

• 1 kg flour
• 1 package yeast
• 5 large eggs
• 2 egg whites
• 1/4 cup milk
• pinch of salt
• pinch of nutmeg
• pinch of lemon zest
• 1/2 cup chopped walnuts or almonds or bits of dried apricot
• vegetable oil
• 1/4 cup sugar
• 1 package vanilla sugar
• 1/4 cup powdered sugar

Trdelnik for sale in Prague

Steps:

1. Proof the yeast in warmed milk and a 1/4 tsp sugar
2. Mix into the yeast the flour, sugar, eggs, salt and other spices
3. Work into a fine dough and then left at room temperature to rest for 1/2 hr with a cloth over it
4. Divide the dough into 6 pieces weighing 250g to 500g
5. Roll out each piece into a long log about 1 inch round, and then wind the dough around a 2 inch diameter wooden bob
6. Brush with beaten egg white and then roll in the nuts
7. Roast over an open fire, continuously rotating the bob until toasted golden brown
8. Allow to cool a bit, then sprinkle on the vanilla sugar, castor sugar and dust with powdered sugar

Prague at night. Sigh.