Trdelník (Sweet Spit Cake)

Name: Trdelník (Sweet Spit Cake)
Yield: 2
Cuisine: Slovakia
Ingredients: Plain flour (17.6 oz / 4 cups) — 500 g (1.1 lb); Sugar (2.8 oz / 6 tbsp) — 80 g (2.8 oz); Instant yeast (0.25 oz / 1 packet) — 7 g (0.2 oz); Eggs — 2; Butter, melted (2.8 oz / 5.5 tbsp) — 80 g (2.8 oz); Warm milk (7 fl oz / scant 1 cup) — 200 ml (3/4 cup); Salt — 1/2 tsp; Sugar, for coating (3.5 oz / 1/2 cup) — 100 g (3.5 oz); Ground walnuts, for coating (2.8 oz / 3/4 cup) — 80 g (2.8 oz); Ground cinnamon, for coating — 1 tsp

The Quirky Foodster Team

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Servings

Ingredients

Plain flour (17.6 oz / 4 cups) — 500 g (1.1 lb)
Sugar (2.8 oz / 6 tbsp) — 80 g (2.8 oz)
Instant yeast (0.25 oz / 1 packet) — 7 g (0.2 oz)
Eggs — 2
Butter, melted (2.8 oz / 5.5 tbsp) — 80 g (2.8 oz)
Warm milk (7 fl oz / scant 1 cup) — 200 ml (3/4 cup)
Salt — 1/2 tsp
Sugar, for coating (3.5 oz / 1/2 cup) — 100 g (3.5 oz)
Ground walnuts, for coating (2.8 oz / 3/4 cup) — 80 g (2.8 oz)
Ground cinnamon, for coating — 1 tsp

Method

Prep Time 30 min (plus rising) Cook Time 15 min
Total Time 2 hr Difficulty Moderate
Occasion Festivals, Tourist markets Season Year-round
Native Recipe Trdelník Dietary Tags Vegetarian, Contains gluten,
Name Contains eggs, Contains nuts
SEO Keywords trdelnik recipe, slovak spit cake, Serves 6 slovak street food, chimney cake recipe

Introduction: Trdelník, a sweet yeasted dough wrapped around a wooden spit, roasted over open coals, and rolled in sugar and walnuts, has become one of the most recognisable street foods in Slovak old towns, particularly Bratislava, where it is sold hot from open-fronted stalls.

Cultural Background: Trdelník, a sweet yeasted dough wrapped around a wooden spit, roasted over open coals, and rolled in sugar and walnuts, has become one of the most recognisable street foods in Slovak old towns, particularly Bratislava, where it is sold hot from open-fronted stalls. Though its deeper roots lie further east in the Carpathian region, it has been thoroughly embraced as a fixture of Slovak festival and market culture.

Tips: Keep turning the spit constantly while cooking to prevent one side from burning before the dough cooks through. Roll the dough as thinly and evenly as possible for a light, crisp result rather than a doughy one. Coat the trdelník in sugar while it's still hot, straight off the heat, so the coating sticks properly.

Variations: Fill the finished hollow tube with soft-serve ice cream or Nutella, a popular modern market variation. Coat in a mix of cocoa powder and sugar instead of walnuts for a chocolatey version. Add a spoonful of finely grated lemon zest to the dough for a brighter flavour.

Storage: Best eaten the same day while fresh. Store any leftovers in an airtight container at room temperature for up to 1 day.

Reheating: Warm briefly in a 160°C (320°F) oven for 3–4 minutes to refresh; the texture will be softer than freshly grilled.

Nutrition: Approx. per serving: 380 kcal, 8 g protein, 14 g fat, 56 g carbohydrates, 2 g fibre.

FAQs:

Q: Do I need special equipment to make trdelník at home?

A: A wooden spit is traditional, but a well-oiled, oven-safe rolling pin or thick metal rod can work as a substitute if baking rather than grilling.

Q: Is trdelník originally Slovak?

A: Its roots trace further east in the Carpathian region, but it has become firmly associated with Slovak old-town markets and festivals, especially in Bratislava.

Q: Can I make the dough ahead of time?

A: Yes, the dough can be made a day ahead and refrigerated after its first rise; bring to room temperature before rolling and cooking.