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.