📷 CC BY-SA 4.0 · Benreis · via Wikimedia CommonsPostre · Czech Republic · Prague
Trdelník (Prague Chimney Cake) 🥖
The golden spiral you smell on Prague's Old Town lanes: a rich yeasted dough wrapped around a wooden rolling pin and baked until the outside is shatteringly crisp and the inside stays pillowy. Hot off the spit it is rolled in melted butter and a crunch of walnuts and sugar — cinnamon, cocoa or vanilla sugar — and eaten on foot, grease on your fingers. Though now a market-square classic, chimney cakes are older than tourism, rooted in villages of Moravia and Slovakia. The version with Nutella or ice cream is a modern indulgence; the original nut-sugar one is the souvenir that actually tastes of the place.
Método
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1
Mix flour, 40 g sugar, yeast and salt; add yolks, melted butter and warm milk and knead 8-10 minutes into a smooth, soft dough.
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2
Cover and rise in a warm place 60-90 minutes, until doubled.
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3
Roll out on a floured surface into a rough rectangle about 0.5 cm thick.
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4
Cut into long strips about 3 cm wide.
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5
Wrap each strip around an oiled wooden rolling pin or metal chimney mould in a tight spiral, overlapping slightly; pinch the ends.
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6
Let them rest on a tray 20 minutes.
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7
Brush with oil and bake in a 200°C oven (ideally turning once) 15-20 minutes until deep golden and crisp; or grill near coals, turning, as traditionally.
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8
While hot, brush generously with melted butter.
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9
Mix the coating sugar with cinnamon and roll the cakes in it, then in chopped walnuts. Eat immediately.
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