As you have probably heard me mention in some of my previous posts, Trdelníks are a big part of the (new) Czech Republic. These sweet, doughy rolls are something you can’t avoid on a visit to Prague because vendors for them are everywhere. Whether they are being sold out of a cart by a tram stop or at a five star restaurant they are always fresh, hot, and most of all, tasty.
Trdelníks, also known as Trdlo are made out of a sticky dough which is made from all the classics: milk, yeast, flour, butter, sugar, and egg yolks. But what makes this sweet treat so special is the way that is is prepared and the toppings that coat it. If you happen to walk by a outside vendor you can often watch as the Trdelníks cook slowly on the gas stove.
First, the chef makes the dough and wraps it around a wooden or metal cooking roll that has a handle at the end. Where they will typically take a long rope of dough and wrap it around until the roll is full, some chefs prefer to buy a special cutter that you can use once the dough is already wrapped around the roll to provide a pull-apart ease. They proceed to cook it over a oped brazier of flaming coal.
Trdelníks are popular in other European countries such as Austria, Slovakia, and Hungary, where they are said to have originated. Trdelník is a word which has no official meaning in a Czech dictionary, but just ask any Czech and they will know what it means. (Most Czechs argue that these are not Czech at all, and we agree – give us kolache or buchty anytime!)
But they are tasty and their aroma fills the streets. You can buy them with chocolate fillings, in a cone shape with ice cream inside, or the classic cinnamon or walnut sugar dusted. So on your next visit to Prague be sure to stop in any restaurant to try a fresh Trdelník!
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