The pastry

  • 550 grams (19.4 ounces) all-purpose flour
  • 10 grams (0.35 ounces) active yeast
  • 200 milliliters (0.85 cups) whole milk
  • 105 grams (3.7 ounces) unsalted butter
  • 50 grams (1.8 ounces) granulated sugar
  • 3 egg yolks
  • 5 grams (0.18 ounces) salt

Nut sprinkling

  • 80 grams (2.8 ounces) nuts (almonds and hazelnuts)
  • 20 grams (0.7 ounces) peanuts
  • 70 grams (2.5 ounces) granulated sugar
  • 10 grams (0.35 ounces) ground cinnamon
  • 3 egg whites


  • Mixing Bowl

    A large, deep bowl is ideal for mixing your dough. Make sure to use one that's non-reactive.

  • Sifter

    Sifting the flour helps to aerate it, resulting in a lighter and fluffier dough.

  • Rolling Pin

    An essential tool for rolling out your dough evenly. Wooden ones work best!

  • Oven

    A reliable oven that preheats accurately will ensure your pastries come out perfectly baked every time.

  • Baking Tray

    A non-stick tray or one lined with parchment paper will prevent your pastries from sticking and make cleanup a breeze.


Step 1

**Step 1:** Combine **40 grams (1.40 ounces)** of warm milk with 10 grams of sugar and yeast. Mix well and let it sit for 10 minutes until frothy. Letting the yeast activate properly will ensure your dough rises well.

Step 2

**Step 2:** Add the warm melted butter, egg yolks, and salt to the yeast mixture. Mix until combined. Ensure the melted butter has cooled slightly to avoid cooking the yolks.

Step 3

**Step 3:** Gradually add the sifted flour to the mixture and knead the dough well. Knead until the dough is smooth and elastic.

Step 4

**Step 4:** Place the dough in a deep bowl, cover with plastic wrap, and allow it to rise in a warm place for around 70 minutes, or until it doubles in size. A slightly warm oven can help speed up the rising process.

Step 5

**Step 5:** Roll out the risen dough into a layer about 5mm (0.20 inch) thick. Cut the dough into 1cm (0.40 inch) wide strips. Using a ruler can help ensure uniform strips.

Step 6

**Step 6:** To form the tubes, use wooden sticks or a rolling pin. Wrap each strip around the stick, overlapping slightly with the previous layer. Grease the sticks lightly to ensure the dough doesn't stick.

Step 7

**Step 7:** Brush each tube well with egg whites, then roll them in the nut mixture to coat evenly. Make sure the coat is even for a good crunch.

Step 8

**Step 8:** Preheat your oven to 356°F (180°C). Bake the tubes until golden brown, which should take about 15-20 minutes. Keep an eye on them to prevent over-browning.


🧁 Pair with Coffee: These nut-covered pastry tubes are the perfect match for a hot cup of coffee. The rich, buttery layers play off the bitterness of the coffee, making for an exquisite morning or mid-afternoon snack.

🤤 Dessert Topping: For a luxurious dessert, serve these pastries with a scoop of vanilla ice cream and a drizzle of caramel sauce. The contrast between the crispy pastry and the creamy ice cream is simply divine.

🎉 Party Delight: Serve these as a finger food at your next gathering. They’re easy to pick up and munch on, and the nutty topping adds an exciting crunch that will have guests reaching for more.

Tea Time: Enjoy these pastries at your next tea party. The delicate texture and light sweetness make them perfect companions to a refreshing cup of herbal tea.


🌱 Gluten-Free Variation: Swap out the regular flour for a gluten-free blend to accommodate your gluten-intolerant friends. Bob’s Red Mill makes a great 1-to-1 flour substitute that works perfectly!

🥥 Vegan Variation: Replace the butter with a high-quality vegan butter substitute, and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the egg yolk. Instead of milk, opt for almond milk.


  • Do I need to use active yeast, or can I use instant yeast?

    You can use instant yeast, but you'll need to reduce the amount slightly and skip the activation step.

  • How do I know when the dough is fully kneaded?

    The dough is ready when it becomes smooth and elastic, and it springs back when you poke it lightly.

  • Can I use different types of nuts for the nut sprinkling?

    Absolutely! Feel free to mix and match your favorite nuts like walnuts, pecans, or even macadamias.

  • What should I do if my dough doesn't rise?

    Ensure your yeast is fresh and that the temperature of the room is warm enough. You can also place the bowl of dough in a slightly warmed oven to help it rise.

  • Can I prepare the dough in advance?

    Yes, you can prepare the dough a day ahead and store it in the fridge. Just let it come to room temperature before rolling it out.

  • How can I make my pastries more golden and shiny?

    Brush them with an extra layer of egg whites or a mixture of egg yolk and milk before baking.

Nutrition facts

Czech trdelnik with nuts (secret recipe)
Recipe Yield:8 servings
Calories:Approximately 340 calories per serving
Calories (Min - Max):330 - 350
Total Fat:18g
Saturated Fat:5g
Total Carbohydrate:35g
Total Sugars:12g