Trdelník is a beloved treat in the Czech Republic, especially popular with tourists who flock to the stalls in the heart of Prague to enjoy this sweet dessert. Today, I am sharing a recipe so you can make Trdelník from scratch at home!
➜ What is Trdelník
Trdelník is a Bohemian sweet pastry made from yeast dough. The dough is rolled into strips, wrapped around a cylindrical spit (called a trdlo), and baked over hot coals. Once baked, it is coated in a mixture of sugar and cinnamon or nuts for a delicious finish.
Today, Trdelník is one of the signature treats found at markets and fairs throughout Prague. Tourists often take photos with their Trdelník in Prague and share them on social media. Here is a lovely shot of my son holding his Trdelník just before devouring it!
Want more authentic Czech sweet treats? Try out Prague kolach cake (found in Prague bakeries only!)
➜ Origin
Trdelník is one of the most debated Czech treats, with some arguing it only showed up in Prague in the 1990s and isn’t really a traditional Czech pastry. However, I have a respected source from the early 20th century—Marie Úlehlová Tilschová, a well-known expert in Czech culinary traditions—who mentions Trdelník as a festive pastry in the Slovácko region over 100 years ago.
Baked for celebrations like Masopust, weddings, and christenings, Trdelník was even served to new mothers during recovery after childbirth, which adds a fascinating touch to its history!
Our neighbors to the east, the Slovaks, claim that Trdelník originated in Slovakia. The town of Skalica even holds a protected geographical indication from the European Union for their version, known as Skalický trdelník.
➜ Pronunciation
I recorded a short audio clip with the pronunciation of the word Trdelník. I am a native speaker, so you get an idea of how to pronounce trdelnik in Czech!
FUN FACT: English speakers usually use the name chimney cake for Trdelník pastry.
➜ Trdelník mold
Probably none of us has an original mold for baking a Trdelník 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 Trdelník. 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 are done!
TIP: I used Trdelník spits (affiliate link) that I recently got as a gift for my kitchen.
Enough talk, let's bake!
➜ Ingredients
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 Trdelník; 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.
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.
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.
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 raised 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.
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.
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.
➜ Serving
Trdelník tastes best while still warm. Unwrap the strands gently and enjoy this old-country Czech delicacy!
➜ 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. Trdelník 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:
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 Trdelník Recipe
Tap or hover to scale
Ingredients
- 2 ¼ cups all-purpose flour
- ⅔ cup lukewarm milk
- 2 Tablespoons lard (or unsalted butter)
- 2 Tablespoons unsalted butter
- 1 Tablespoon granulated sugar
- 1 ½ teaspoon active dry yeast
- 3 egg yolks
- ¼ teaspoon salt
For coating:
- 6 Tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- 1 Tablespoon unsalted butter melted
Instructions
- Before you start baking: Prepare the mold for the Trdelník—either use one from Tescoma or wrap cans in foil and brush them lightly with butter.
- Pour in milk active 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 remaining sugar, a pinch of salt, and the egg yolks. Melt the butter and lard (either on the stove or in the microwave) and add them to the bowl. Finally, pour in the activated yeast mixture.
- Work the ingredients into a smooth dough. You can use a kitchen mixer with a dough hook attachment or knead the dough by hand. Add flour gradually as needed if the dough is too sticky.
- 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. Wrap these strands around the Trdelník molds, tucking the ends under the strand to secure them. If you need to connect more strands to make one Trdelník, press the new strand firmly against the end of the last one to ensure they stick together.
- Gently roll and flatten the mold with the wrapped strands. This will help the dough stick to the form and to each other, ensuring it holds better during baking.
- Place in a preheated oven at
370 °F for 20 minutes. - Meanwhile, mix the sugar and a little cinnamon in a baking dish. Once the Trdelník is baked, carefully remove it from the mold and brush it with melted butter. Then, roll Trdelník from all sides in the cinnamon sugar mixture.
Notes
- The basic recipe makes 2 big Trdelniks, it is enough for 4 people.
- SERVING: Trdelník 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. Trdelník will be crispier.
- In Prague, you can have your Trdelník filled with nutella 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!
Ema says
Český trdelník? Trdelník je buď slovenský alebo maďarský, určite nie český. V živote som nestretla Čecha, ktorý by niečo také trvdil (okrem predavačov trdelníkov v Prahe, ktorí to chcú predať turistom).
Petra Kupská says
V článku uvádím, že trdelník pochází z moravsko-slovenského pomezí. Jako zdroj mi posloužil Chuťový místopis od Marie Úlehlové-Tilschové, která je mj. autorkou bestselleru Česká strava lidová. M.Ú.T. se zabývala stravováním v českých zemích v druhé polovině 19. století a začátkem století 20. Zmiňovaný Chuťový místopis byl vydaný v roce 1970, jedná se regionální kuchařku s řadou původních receptů. Přikládám odkazy na tři zkopírované stránky, které se trdelníku věnují.
Trdelník 1
Trdelník 2
Trdelník 3
Michal says
Jen bych doplnil, že recept na trdelník je na straně 227 kuchařky Moge Skrz čtyrydceti Lété wykonáwánj známá Kuchařská Knjha pro welké a menssý Tabule od Sybilly Dorizio, vydané kolem roku 1800. Taky má heslo ve Slownjk česko-německý Josefa Jungmanna z roku 1838.
Obecně můžu doporučit vyhledat heslo trdelník OR trdelníky OR trdelníků v Národní digitální knihovně. Zjistíte, že se trdelník vyskytoval nejen na Slovácku, ale i na Znojemsku, Třebíčsku, Brněnsku, Hané, okolí Luhačovic, atd. Také, že už v 19. století to označovali za starodávné pečivo, které se zachovalo jen někde, připravované ke speciálním příležitostem - svatby, masopusty, narození dítěte atd. Také se postupně vyvíjel, když se rozšířily trouby, zmenšil se a pekl se na kovových formách, další varianta byla i smažená v sádle. Také těsto se měnilo, původně bylo nekynuté, jiná varianta byla s máslem nebo se smetanou. Různé recepty a varianty jsou pěkně popsané v knize Lidové pečivo v Čechách a na Moravě z roku 1988.
Mimochodem, na stránce s PGI registrací skalického trdelníku se píše "V ústnom podaní sa hovorí, že výrobný recept na trdelníky, ktorý sa rozšíril po Skalici a jej okolí, mal kuchár grófa, básnika a spisovateľa Jozefa Gvadániho, ktorý žil v Skalici v období rokov 1783 – 1801". Takže ani tento dokument neobsahuje žádný důkaz toho, že by se trdelník rozšířil do Skalice z Maďarska, nejspíš je to jen místní legenda. Také nejsou žádné důkazy, že by se po značném území Moravy rozšířil ze Skalice.
stephen says
Hello Petra,
I have recently received Trdelník (chimney cake) electric grill from my work colleagues on my 25th work anniversary. I had once mentioned to them that at the end of my stressful international career I would like to return home and start a chimney food truck! Now my question would be is there a baking school in Prague you would recommend so for an extended course on the art of baking Trdelník?
Thank you very much
Stephen
Maya says
Amazing recipe! I was missing these after my trip to Prague earlier in the year and this recipe takes me straight back! They also smell amazing whilst cooking.
Petra Kupská says
Thank you, Maya! I hope you enjoyed your stay in Prague, it is a wonderful city! 🙂
Madeline says
Super easy to follow recipe -- I got it right on the first try! Thanks so much for posting this, I thought I'd never get to have them outside of visiting Czechia <3
Petra Kupská says
Thank you very much, I hope you enjoyed the Czech Republic a lot! 🙂
Alexandru says
Since it’s not actually a traditional Czech dish you can have it in a few other Eastern European countries like Slovakia and Romania where it’s been cooked for longer. It is damn tasty though!
Petra Kupská says
It's not that simple with the origin of trdelník. I have records from a cookbook from the early 20th century, when trdelník was served in the eastern part of Moravia, specifically in the Slovácko region (the present-day Czech Republic). It probably came there from today's Slovakia. Of course, at that time, most of central Europe lived under the Austro-Hungarian Empire, and modern states as we know them today did not exist. People migrated back and forth and, of course, brought with them folk customs and regional foods. But as you say, trdelník tastes great whether you eat it in Prague, Bratislava or Budapest!
Allie says
I'm so looking forward to trying this! We were introduced to these delight on our honeymoon, and took to calling them "Turtlenecks," because we were uncertain of the pronunciation. Sooooo good! ^_^
PS: Ten years today!
Anicka Cooklikeczechs.com says
Congratulations on the anniversary! I hope you will like the homemade ones just as much.
You named them amusingly 🙂
Monique Sanchez says
ITS NOT CZECH!
Petra Kupská says
What makes Czech food Czech? I don't understand why someone keeps saying that trdelník is not Czech. Apparently under the impact of Youtube influencers? Trdelník is a dish that was demonstrably served in the eastern part of today's Czech Republic in the 19th century, there are records of it. It was served as a sweet treat to mothers after childbirth to make them stronger. And that there is a similar food in other European countries? It's true. Few things in the world are completely original. Besides, the center of Europe was once a place where nations, their cultures, and their cuisines mixed. Please, before you make any proclamations, look for reliable sources first.
Stefanie Thibodeaux says
Petra, it has nothing to do with influencers of today. It is all pride related. I live in the USA. We have many cultures here but in Texas, we have everything from Czech (Praha, Moulton, Shiner, Halletsville, Texas), German (Fredericksburg and a few others), Mexican, Nicaraguan, Guatemalan, Salvadoran and many many more. Well, a big thing here is tamales. Especially around the holidays, you'll find tamales everywhere and driving through neighborhoods that are primarily occupied by these Latin people, you can roll your window down on your vehicle and find the house with the little Abuleta making those delicious stuffed husks of comfort and happiness. But every region of Mexico has a tamale that is special to that area and that people that have brought that recipe with them to their new home. And if you're speaking to a Salvadoran and call them Mexican, they will abruptly correct you. Mexican tamales are different from Guatemalan tamales and they are different from Salvadoran tamales and those are different from Nicaraguan tamales and so on. It's all pride. People from Mexico City don't claim those from Reynosa. It's silly but everyone wants to be better than everybody else. I'm a Heinz 57. I'm mixed with everything (Czech, Austrian, German, English, Russian, Polish, Andean, Scottish...mostly European) and yet I've been 100% shaped by all the people I've grown up around and love.
mertimor says
Egy kis történelem. Ennek a desszertnek a magyar nevei: dorongos fánk, dorongfánk, botra tekercs, kürtősfánk, kürtős pánkó, fánsült kalács, kürtőskalács. Ezek mind ugyanannak a süteménynek a nevei. Ezek a sütik nem egyforma tecnhikával, recepttel és nem egyidőben készültek. Magyar nyelven először 1723-ban említik
egy levélben. Erdélyből származó és a moldvai fővárosban, Jászvásárban élő úrhölgy, gróf Feratti Bertalanné, a moldvai vajda feleségének kérését tolmácsolja a székelyföldi Torján élő nagynénjének, Apor Péterné Kálnoki Borbálának egy levélben, arra kérve őt, küldjön egy inast, aki ismeri a kürtőskalácssütés fortélyát.
Anicka Cooklikeczechs.com says
Jó napot, thank you for your comment and interesting facts from the hungarian cuisine! Greetings from the Czech Republic. (not gonna lie - I used an online translator :))