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During my visit to Prague a few summers ago, I encountered numerous street vendors and kiosks selling a product called trdelník. I dared to try it myself, after seeing many tourists indulging in it along the streets. It was a real calorie bomb, but oh, so sweet and delicious. Having tasted it once, I found myself later trying its various filled versions. Chocolate-ice cream-strawberry combination was my only favorite. Here’s a recipe for you to try making it yourself –

Czech Trdelník Recipe

Ingredients:

• 500g of flour (gluten-free option: use gluten-free flour mix)
• 250ml of warm milk (vegan option: use almond or soy milk)
• 50g of sugar
• 2 tsp of dry yeast
• 1 tsp of salt
• 2 eggs (vegan option: use 2 tbsp of chia seeds, soaked in water)
• 50g of melted butter (vegan option: use vegan margarine)
• Grated orange zest
• 1 tsp of vanilla extract
• Butter or margarine for greasing
• Cinnamon and sugar for sprinkling

Instructions:

1. Mix dry yeast with warm milk and let it activate for about 10 minutes.
2. Combine flour, sugar, and salt in a large bowl.
3. Add eggs (or chia seed water), melted butter, grated orange zest, and vanilla extract. Mix well.
4. Incorporate the yeast mixture and knead the dough until smooth and elastic.
5. Let the dough rise in a warm place for about an hour.
6. Divide the dough into parts and shape them into long ropes.
7. Wrap the dough around a wooden stick and grease with melted butter or margarine.
8. Sprinkle with cinnamon and sugar.
9. Bake trdelníks over an open fire or in the oven at 200°C for about 10 minutes or until golden brown.

Nutritional Values:

Trdelník is a high-calorie treat. One serving contains approximately 300-350 calories, depending on the ingredients used. It also contains carbohydrates, protein, and fats. The nutritional values may vary in the gluten-free and vegan versions depending on the substitute ingredients used.

Trdelník Recipe with Volume Measurements

Here’s the same trdelník recipe with measurements converted from grams to deciliters. Note that flour and sugar measurements are converted based on their approximate volume equivalents, but these conversions may not be exact due to variations in ingredient density.

Ingredients:

• Flour: 500 grams is approximately 8.3 deciliters (dl)
• Warm milk: 250 milliliters (ml) is equivalent to 2.5 deciliters
• Sugar: 50 grams is approximately 0.6 deciliters
• Dry yeast: 2 teaspoons
• Salt: 1 teaspoon
• Eggs: 2 large
• Melted butter: 50 grams is approximately 0.5 deciliters
• Grated orange zest
• Vanilla extract: 1 teaspoon
• Extra butter or margarine for greasing
• Cinnamon and extra sugar for sprinkling

Remember, when converting recipes from weight to volume measurements, the results might not always be as precise as the original. It’s always good to adjust as needed based on the dough’s texture and consistency.

Trdelník fillings

Trdelník is traditionally enjoyed without a filling, as its charm lies in its crispy, sugar-cinnamon coated exterior and soft, warm interior. However, modern variations have introduced a range of delicious fillings that enhance its flavor. Here are some popular options:

1. Ice Cream: A scoop of your favorite ice cream, like vanilla, chocolate, or even fruit-flavored, makes a delightful filling. The contrast between the hot, crispy dough and the cold, creamy ice cream creates an irresistible combination.
2. Strawberry Jam: A generous dollop of strawberry jam adds a sweet and slightly tart flavor to the trdelník. This option is excellent for those who prefer a fruity touch.
3. Chocolate Sauce: Drizzling warm chocolate sauce inside the trdelník makes for a decadent treat. You can use dark, milk, or white chocolate depending on your preference.
4. Nutella: A spread of Nutella inside the warm pastry is a popular choice for chocolate and hazelnut lovers. It melts slightly, making the trdelník even more indulgent.
5. Whipped Cream and Fresh Fruits: A combination of whipped cream and fresh fruits like berries or sliced bananas can be a refreshing filling, especially in the summer.
6. Caramel Sauce: For those who love sweet and buttery flavors, caramel sauce is an excellent filling choice.
7. Cream Cheese Filling: A sweetened cream cheese filling can add a rich and tangy flavor to the trdelník.
8. Peanut Butter: For a nutty twist, peanut butter can be a unique and satisfying filling.

When adding fillings to trdelník, it’s important to consider the balance of flavors and textures. The fillings should complement the dough’s flavor without overpowering it. Additionally, since trdelník is best served warm, choosing fillings that can withstand or be enhanced by heat is advisable.

In terms of nutritional value, adding fillings to trdelník will increase its calorie and sugar content. For a healthier option, you can choose fillings like fresh fruits or low-sugar jams. For those looking for vegan or gluten-free alternatives, ensure that your fillings align with these dietary requirements. For example, opt for dairy-free ice cream and vegan chocolate sauce for a vegan-friendly trdelník.

Tracing the Roots of a Beloved Pastry from Slovakia to Hungary

Trdelník, often referred to as the Czech trdelník, is a traditional pastry that has become synonymous with Czech cuisine, particularly in Prague. Its origins, however, are a topic of culinary debate, with some tracing its roots to Slovakia or even Hungary. Regardless of its origin, trdelník has firmly established itself as a beloved treat in the Czech Republic and beyond.

The Traditional Preparation

The beauty of trdelník lies in its simplicity and the artistry of its preparation. The dough, a mixture of flour, milk, sugar, yeast, and eggs, is made into a soft, pliable form. It’s then rolled out into long ropes, which are skillfully wrapped around a wooden stick or spindle called a “trdlo.” The dough is then grilled over an open flame, turning it slowly until it achieves a golden-brown hue. Finally, it’s rolled in a mixture of sugar and cinnamon, offering a sweet, aromatic exterior.

This delightful pastry that has become a staple in Czech street food culture, particularly in Prague, actually holds its roots in the culinary traditions of Slovakia and Hungary. Known for its distinctive spiral shape and sweet, cinnamon-sugar coating, trdelník’s journey from a regional specialty to an international sensation is a fascinating story of cultural exchange and culinary evolution.

Slovakian Origins: Skalický Trdelník

In Slovakia, trdelník is known as “Skalický trdelník,” named after the town of Skalica, located near the Czech border. The town is proud of its heritage as the birthplace of this unique pastry. According to local lore, the recipe was brought to Skalica in the 18th century by a Hungarian general, József Gvadányi, who retired in the town. The pastry quickly became a local specialty, with its recipe and preparation methods passed down through generations.

Skalický trdelník was traditionally prepared during special occasions and festivals. It was made from a sweet dough that was wrapped around a wooden or metal rod, then baked over an open fire. The final product was a warm, golden-brown pastry, crispy on the outside and soft on the inside. In 2007, Skalický trdelník was granted Protected Geographical Indication (PGI) status by the European Union, recognizing its unique regional significance.

Hungarian Connections: Kürtőskalács

In Hungary, a similar pastry known as “kürtőskalács” shares many characteristics with trdelník. Kürtőskalács, often referred to as chimney cake in English, is a beloved treat in Hungary, especially during fairs and festive seasons. The name kürtőskalács translates to “chimney cake” due to its cylindrical shape and steaming appearance when freshly made.

The preparation of kürtőskalács is similar to that of trdelník. The dough is wrapped around a wooden spit and slowly turned over an open flame. Once cooked, it is typically rolled in sugar, and sometimes additional toppings like ground walnuts or cinnamon are added. The Hungarian version of this pastry is believed to have originated from Transylvania, which was once part of the Kingdom of Hungary.

Cultural Significance and Modern Adaptations

Both Skalický trdelník and kürtőskalács are more than just desserts; they are an integral part of their respective cultural heritages. In recent years, their popularity has spread beyond Central Europe, with variations appearing in street food markets and festivals around the world.

In Finland we have a sugar donut that is either baked in the oven or deep fried in oil. It is especially enjoyed on May Day. Its taste is somewhat similar to trdelnik, but it does not have fillings, because there’s only a round hole in the middle. But of course, there’s also the filled version of this, the jam doughnut. Maybe I’ll tell you about it later, so do subscribe my blog!

Useful links:

• INDIVUE – Trip to Europe – Visual travel guide
• INDIVUE – Trip to Finland – Visual travel guide
• INDIVUE – Trip to Helsinki – Visual travel guide
• Food blogging
• Good Indian restaurants in Prague