Czech Trdelnik Recipe - Cook Like Czechs (2024)

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In the Czech Republic, trdelnik is incredibly popular, especially among foreign tourists who buy this sweet dessert from stallholders in the center of Prague. And today, I have a recipe for you to bake trdelník at home from scratch.

Czech Trdelnik Recipe - Cook Like Czechs (1)

Table of Contents hide

➜ What is Trdelnik

➜ Origin

➜ Pronunciation

➜ Trdelnik mold

➜ Ingredients

➜ Instructions with Photos

➜ Serving

➜ Useful Tips

➜ What is Trdelnik

Trdelnik is a traditional old Bohemian sweet pastry made of yeast dough. Strips of dough are rolled onto a cylinder (called trdlo) and baked over hot coals. Baked trdelnik is coated in sugar mixed with cinnamon or nuts.

Trdelnik belongs to the typical delicacies of Prague markets and fairs.

Want more authentic Czech sweet treats? Try out Prague kolach cake (found in Prague bakeries only!)

➜ Origin

The trdelnik comes from the Moravian-Slovak border area. The Slovaks often refer to it as their national recipe, just like the Czechs.

In the Slovak town of Skalica, they have been granted the protected geographical indication 'Skalický trdelník' by the European Union.

➜ Pronunciation

I recorded a short audio clip with the pronunciation of the word trdelnik (spelled correctly trdelník in the Czech language). I am a native speaker, so you get an idea of how to pronounce trdelnik in Czech!

TIP: English speakers use the name chimney cake for trdelnik pastry.

➜ Trdelnik mold

Probably none of us has an original mold for baking a trdelnik over burning coals at home. Fortunately, there is a good trick to replace the classic trdlo cylinders.

➤ A tin can, somewhat narrower and taller, which you wrap with foil, will serve well for homemade baking trdelnik. You roll the strips of dough onto the prepared tin with light pressure to stick to each other and the tin.

Put the prepared pastry in the oven, and you're done!

TIP: I used Tescoma sticks that I recently got as a gift for my kitchen.

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Enough talk, let's bake!

➜ Ingredients

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To make Prague trdelník, we need:

  • All-purpose flour; read more about types of Czech wheat flour.
  • Milk; lukewarm
  • Lard; melted/softened
  • Butter; melted/softened
  • Granulated sugar
  • Active dry yeast
  • Egg yolks
  • Pinch of salt

FOR THE COVERING:

A tablespoon of melted butter, granulated sugar, and ground cinnamon.

You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

➜ Instructions with Photos

Before you start baking: prepare the mold for the trdelnik - either from Tescoma or wrap the cans with the foil and brush them a bit with butter.

STEP 1: Heat the milk until lukewarm. Pour in the dry yeast and a little sugar, stir. Leave in a warm place for 10 minutes to activate.

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STEP 2: Put the flour in a large bowl. Add the rest of the sugar, a pinch of salt, the egg yolks. Allow the butter and lard to melt (in a pot on the stove or in the microwave) and add to the bowl. Finally, pour in the risen yeast mixture.

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STEP 3: Work the ingredients into a smooth dough. I work with my hands, I don't use a food processor. I add a little flour at a time as needed if the dough sticks to the bowl too much.

Once the dough is smooth and elastic, allow it to rise in a warm place for 45 minutes.

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TIP: I usually let yeast dough rise in a turned-off, closed oven with a pot of hot water placed in the bottom.

⤍ Learn how to make dough rise in the oven.

STEP 4: Divide the risen dough into pieces and roll out strands about ½-inch (1-1.5 cm) thick. Roll them on the sticks (e.g., a can be wrapped in foil), tucking the ends under the strand to fix them. If you connect more strands in one trdelník, press them well against the end of the last strand.

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Slightly roll and flatten the mold with wound strands. The dough will stick to the form and each other and will hold better when baking.

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STEP 5: Place in a preheated oven at 360 °F (180 °C) for 20 minutes.

IMPORTANT: If you are using a Tescoma mold, turn the cylinder with the rolled dough while baking by a third every 5 minutes or so!

STEP 6: Meanwhile, put the sugar and a little cinnamon in a baking dish, stir. Carefully remove the baked trdelnik and brush it with melted butter. Coat all sides in sugar, pressing well.

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➜ Serving

Trdelnik tastes best while still warm. Unwrap the strands gently and enjoy this old-country Czech delicacy!

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➜ Useful Tips

  • Add a tablespoon of rum to the butter when brushing the baked pastry for a better aroma.
  • Mix coarsely chopped walnuts into the coating mixture. Trdelnik will be crispier.
  • In Prague, you can have your trdelnik filled with chocolate spread or ice cream on request. We tried it once, and frankly, I don't recommend this combination because the chocolate and ice cream melts quickly on the hot pastry, and you won't have time to enjoy it. Of course, the final decision is yours!

More Czech sweet recipes:

  • Boží milosti
  • Czech kolache
  • Easy kolacky cookies

Or browse this category with Czechoslovakian desserts, where you’ll find more inspiration.

Tried this recipe?

Leave a review down in the comments! ⭐⭐⭐⭐⭐

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Czech Trdelnik Recipe - Cook Like Czechs (11)

Czech Trdelnik Recipe

In the Czech Republic, trdelnik is incredibly popular, especially among foreign tourists who buy this sweet dessert from stallholders in the center of Prague. And today, I have a recipe for you to bake trdelník at home from scratch.

5 from 3 votes

Print Pin

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Leavening time: 45 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 2 trdelniks

Calories: 1092kcal

Author: Petra Kupská

Course: Sweet Pastry

Cuisine: Czech

Keyword: Sweet Yeast Dough

Ingredients

  • 2 and ¼ cups all-purpose flour (290 g)
  • cup milk (160 ml) lukewarm
  • 2 Tablespoons lard or unsalted butter (30 g)
  • 2 Tablespoons unsalted butter (30 g)
  • 1 Tablespoon granulated sugar
  • 1 and ½ teaspoon active dry yeast
  • 3 egg yolks
  • pinch of salt

For coating:

  • 6 Tablespoons granulated sugar
  • ½ teaspoon cinnamon ground
  • 1 Tablespoon butter melted

Instructions

  • Before you start baking: prepare the mold for the trdelnik - either from Tescoma or wrap the cans in foil and brush them with butter a bit.

  • Heat the milk until lukewarm. Pour in the dry yeast and a little sugar, stir. Leave in a warm place for 10 minutes to activate.

  • Put the flour in a large bowl. Add the rest of the sugar, a pinch of salt, the egg yolks. Allow the butter and lard to melt (in a pot on the stove or in the microwave) and add to the bowl. Finally, pour in the risen yeast mixture.

  • Work the ingredients into a smooth dough. I work with my hands; I don't use a food processor. I add flour a little at a time as needed if the dough sticks too much.

  • Once the dough is smooth and elastic, allow it to rise in a warm place for 45 minutes.

  • Divide the risen dough into pieces and roll out strands about ½-inch (1-1.5 cm) thick. Roll them on the sticks (e.g., a tin can wrapped in foil), tucking the ends under the strand to fix them. If you connect more strands in one trdelník, press them well against the end of the last strand.

  • Slightly roll and flatten the form with wound strands. The dough will stick to the form and each other and will hold better when baking.

  • Place in a preheated oven at 360 °F (180 °C) for 20 minutes.

  • Meanwhile, put the sugar and a little cinnamon in a baking dish, stir. Carefully remove the baked trdelnik and brush it with melted butter. Coat all sides in sugar, pressing well.

Notes

  • Makes 2 big trdelniks, it is enough for 4 people.
  • SERVING: Trdelnik tastes best while still warm. Unwrap the strands gently and enjoy this old-country Czech delicacy!
  • Add a tablespoon of rum to the butter when brushing the baked pastry for a better aroma.
  • Mix the coarsely chopped walnuts into the coating mixture. Trdelnik will be crispier.
  • In Prague, you can have your trdelnik filled with chocolate spread or ice cream on request. We tried it once, and frankly, I don't recommend this combination because the chocolate and ice cream melts quickly on the hot pastry, and you won't have time to enjoy it. Of course, the final decision is yours!

DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:

Conversion chart

Nutritional Estimate pro portion

Calories: 1092kcal | Carbohydrates: 155g | Protein: 23g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 347mg | Sodium: 95mg | Potassium: 332mg | Fiber: 5g | Sugar: 46g | Vitamin A: 1047IU | Vitamin C: 0.03mg | Calcium: 167mg | Iron: 7mg

Nutrition Disclosure

Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.

Czech Trdelnik Recipe - Cook Like Czechs (2024)

FAQs

Is trdelnik traditional Czech? ›

Although trdelník is usually presented as a "traditional Czech cake" or "old Bohemian pastry", and mentions of český trdelník ("Czech trdelník") can be found in 20th-century literature, the cake is mostly mentioned in literature as a Slovak or Moravian, not Bohemian dish, and the spread of this dessert in Prague is ...

What is the famous Czech pastry called? ›

Koláč (Kolach)

Probably the most famous representative of Czech bakeries. Traditional koláč is always round in shape, with various fillings in the middle, most often poppy seed, cottage cheese, or plum jam.

What is a Czech dessert that is one of the most famous dishes of that culture? ›

Koláče. Koláče are sweet pastries made from yeast dough and filled with fruit, cheese, or poppy seeds. They are often shaped into crescents or circles and are a popular treat during the holidays. Here's a great recipe for Czech-style kolace.

What is the most traditional dish in Czech Republic? ›

Roast pork with dumplings and cabbage (pečené vepřové s knedlíky a se zelím, colloquially vepřo-knedlo-zelo) is often considered the most typical Czech dish.

What is the national dish of Czechoslovakia? ›

More often than not, vepřo knedlo zelo, the national dish of Czechia, will be on the menu.

Are kolaches German or Czech? ›

Kolaches are a traditional Czech dessert. The name originates from the Czech word “kolo,” which means “circle.” In Czech, a single one is called a kolache, and more than one is called kolaches – though in America, you may hear them called kolaches.

Are kolaches Polish or Czech? ›

A kolach, from the Czech and Slovak koláč (plural koláče, diminutive koláčky, meaning "cake/pie") is a type of sweet pastry that holds a portion of fruit surrounded by puffy yeast dough. Common filling flavors include tvaroh (a type of cottage cheese), fruit jam, poppy seeds, or povidla (prune jam).

What is the most popular dessert in Czech Republic? ›

Although it is not lavish and sophisticated, bublanina is one of the most famous desserts in the area. It is commonly prepared at home as an everyday dessert or a quick sweet treat, but the cake can also be found in traditional Czech bakeries.

What are Bohemian Czech foods? ›

One special one is called “Kulajda” a traditional Bohemian soup made of sour cream, potatoes, mushrooms, dill and egg. Another specific soup is “Kyselo”, a Northern Bohemian soup made from sourdough rye bread, mushrooms and caraway. Carp soup is traditionally eaten on Christmas Eve.

What is a Czech sweet roll called? ›

Trdelnik is a traditional old Bohemian sweet pastry made of yeast dough. Strips of dough are rolled onto a cylinder (called trdlo) and baked over hot coals. Baked trdelnik is coated in sugar mixed with cinnamon or nuts. Trdelnik belongs to the typical delicacies of Prague markets and fairs.

What food did the Czech bring over? ›

Czech immigrants brought with them the koláč, round pastries filled with preserved fruit, nuts, or sweetened soft cheeses. The traditional 'big three' flavors are apricot, prune, and cheese.

What is the street sweet in Prague? ›

Trdelnik derives its name from the spindle or “trdlo” that the dough is wrapped around. Before Trdelnik found its way to Prague, and way before it became a national pastry, Trdelnik was a common pastry found in several parts of Europe. Its earliest origin dates back to the mid-19th century in Slovakia.

What is a Czech donut called? ›

Tarkedli (or talkedli) is a Czech donut that appeared in the Hungarian cuisine first in the 19th century. In the sometime Austro-Hungarian Monarchy the wealthier families liked to employ Czech female chefs who were the real masters of preparing pastries.

What is the traditional Czech dance called? ›

Wikipedia defines the Polka as follows: 'originally a Czech dance and genre of dance music familiar throughout all of Europe and the Americas. It originated in the middle of the 19th century in Bohemia, now part of the Czech Republic'.

Are chimney cakes Hungarian or Czech? ›

Our Chimney cakes can be prepared in delicious sweet or savoury flavours and our Chimney Cones® are all sweet. With our Hungarian heritage, signature recipe and traditional baking methods we are proud to bring Kürtöskalács or Trdelník — the delicious and unique treat fresh from Eastern Europe – to you!

What are Czech traditions? ›

The Czech Republic boasts a total of four national traditions entered on the UNESCO List of Intangible Cultural Heritage. These are: Falconry, the ancient art of hunting with the help of birds of prey. The Slovácko Verbuňk recruit dances. The Ride of the Kings in Vlčnov.

What traditions do Czech Republic have? ›

Folklore and traditions

The traditional Christmas dinner consists of a fried Czech carp and a potato salad, but many people replace it with a chicken or pork schnitzel. Easter, or "Velikonoce" (meaning "great nights"), is another major holiday in the Czech Republic.

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