Walnut Trdelnik

Ingredients

• 250 g Plain Flour
• 50 g Unsalted Butter
• 7 g Instant Yeast
• 70 g Sugar
• 1 pcs Egg Yolk
• 0.5 tsp Salt
• 10 g Vanilla Sugar
• 60 g Walnuts
• 1 tsp Ground Cinnamon
• 150 ml Whole Milk

Method

1. Warm {whole_milk} until just lukewarm, then whisk with {instant_yeast}, a portion of {sugar}, {egg_yolk}, melted {unsalted_butter}, and {salt}. Add {plain_flour} and mix in a bowl until a soft dough forms, then knead until smooth and elastic. This thorough kneading builds structure for tender, pull-apart coils.
2. Cover the dough and let it rise in a warm place until doubled and airy. A full proof keeps {trdelnik} light instead of dense.
3. Toast {walnuts} in a dry skillet over medium heat, stirring often, until fragrant and lightly deepened in color. Tip out to cool, then combine with {vanilla_sugar}, the remaining {sugar}, and {ground_cinnamon} for a crisp, aromatic coating.
4. On a lightly floured surface, roll the risen dough into thin ropes and wrap them in spirals around buttered metal cylinders or rolling pins lined with foil, pinching the ends to seal. Brush the surface with a little of the reserved {unsalted_butter} so the coating adheres evenly.
5. Roll the wrapped dough in the walnut mixture, pressing gently so the coating clings all around for even caramelisation in the oven.
6. Bake on a rack in a preheated oven at medium-high heat until the coils are puffed, deep golden, and the sugar has caramelised. Turn once if needed for even color, then loosen carefully while still hot so they release cleanly.
7. Let the pastries stand briefly, then slide them off and serve warm so the crust stays crisp and the crumb stays soft.