Czech-Slovak Trdelník Rolled in Cinnamon Sugar and Walnuts

What you need

• 330 g (2 3/4 cups) all-purpose flour, sifted
• 5 g (1 1/2 tsp) instant dry yeast
• 1/2 tsp salt
• 35 g (3 tbsp) granulated sugar, for the dough
• 2 large egg yolks
• 70 g (5 tbsp) unsalted butter, melted and cooled, plus extra for greasing
• 130 ml (1/2 cup) milk, lukewarm
• 1 large egg, beaten, for brushing
• 70 g (1/3 cup) granulated sugar, for the coating
• 60 g (1/2 cup) walnuts, finely ground
• 2 tsp ground cinnamon

Method

Restated from the original video

1. 1

   Whisk the flour, yeast and salt in a large bowl.

2. 2

   In a second bowl, stir the yolks with the 35 g of sugar until pale, then stir in the melted butter.

3. 3

   Pour the milk and the yolk mixture into the flour. Mix, then knead for 10 min, until the dough is smooth, soft and springs back when poked.

4. 4

   Cover the bowl and leave the dough in a warm spot for about 1 hour, until doubled.

5. 5

   Wrap 4 clean, empty cans or 4 wooden rollers about 5 cm (2 in) thick in foil and grease the foil with butter. Line a baking sheet with parchment.

6. 6

   Roll the dough into a rectangle 5 mm (1/4 in) thick and cut it into strips 1.5 cm (1/2 in) wide.

7. 7

   Wind each strip around a can in an overlapping spiral, starting at one end and pressing the edges together. Roll each can gently on the counter to seal the seams.

8. 8

   Rest the wrapped cans on the baking sheet for 20 min while the oven heats to 180 °C (350 °F).

9. 9

   Mix the coating sugar, walnuts and cinnamon on a long plate.

10. 10

    Brush each roll with the beaten egg and roll it in the walnut mixture, pressing so it sticks.

11. 11

    Lay the cans on their sides on the sheet and bake for 20-25 min, turning them halfway, until deep golden and the sugar has caramelized.

12. 12

    Cool for 5 min, then twist each roll off its can and peel away the foil. Serve warm.

Imported from baking-academy.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.