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Street Food

Chimney Cake

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Ingredients

  • 500 g (4 cups) plain flour
  • 2 tsp instant yeast
  • 250 ml (1 cup) warm milk
  • 60 g (4 tbsp) sugar
  • 60 g (4 tbsp) butter, softened
  • 1 egg
  • 1/2 tsp salt
  • 100 g (1/2 cup) sugar mixed with 2 tsp cinnamon, for coating
  • 50 g (1/2 cup) chopped walnuts (optional)

Method

  1. Dissolve the yeast and a pinch of sugar in the warm milk, and let stand for 5 minutes until frothy.
  2. Combine the flour, sugar and salt in a large bowl. Add the yeast mixture, butter and egg, mixing into a soft dough.
  3. Knead for 8-10 minutes until smooth, then cover and let rise for 1 hour until doubled.
  4. Divide the dough into portions and roll each into a long thin strip, then wind it spiral-fashion around a greased wooden roll or skewer.
  5. Grill over hot coals or bake in a hot oven at 200°C (390°F), turning continuously, for about 15-20 minutes until golden and crisp.
  6. While still warm, roll the pastry in the cinnamon-sugar mixture (and chopped walnuts, if using), then carefully slide off the roll.
  7. Serve warm as a hollow, spiralled tube of pastry.

Introduction: Trdelník is a hollow, spiral pastry grilled over charcoal or in a rotating oven until crisp and caramelised, then
rolled in sugar, cinnamon and often nuts.

Cultural Background: Trdelník is a hollow, spiral pastry grilled over charcoal or in a rotating oven until crisp and caramelised, then
rolled in sugar, cinnamon and often nuts. Though its origins lie in the wider Central European region, it has
become one of the most iconic street food sights across Prague and other Czech tourist centres today.

Tips: Constant turning while grilling is essential for even browning and to prevent the dough sliding or burning on one
side.

Variations: Modern street vendors often fill the hollow centre with ice cream, chocolate spread or fruit for a dessert-style
treat.

Storage: Best eaten fresh and warm; store any leftovers at room temperature for up to 1 day, though the texture softens.

Reheating: Warm briefly in the oven at 160°C (320°F) for a few minutes to re-crisp.

Nutrition: Approx. 280 kcal, 6g protein, 10g fat, 42g carbohydrate per piece.

FAQs

Q: Do I need special equipment to make trdelník?
A: A wooden or metal roll/skewer is traditional, but a rolling pin wrapped in foil can work as a home substitute.

Q: Is trdelník a traditionally Czech invention?
A: Its exact origins are debated across Central Europe, but it has become a defining feature of Czech, especially Prague, street food culture today.

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