Homemade Chimney cake (Trdelnik)

Ingredients

Dough

450 grams (3.75 cups) all-purpose flour
24 grams (0.85 ounces) pressed yeast
200 milliliters (0.85 cups) milk
100 grams (7 tablespoons) unsalted butter
50 grams (4 tablespoons) granulated sugar
3 large egg yolks
3 grams (0.5 teaspoon) salt

Sprinkling

3 large egg whites
100 grams (0.75 cups) chopped nuts
100 grams (0.5 cups) granulated sugar
15 grams (1 tablespoon) ground cinnamon

Equipment

Mixing Bowl
A large deep bowl is essential for the dough to rise properly.
Whisk
A whisk will help you combine the yeast mixture smoothly.
Rolling Pin
Use a rolling pin to achieve the perfect dough thickness.
Parchment Paper
Parchment paper prevents the dough from sticking and ensures easy cleanup.
Pastry Brush
A pastry brush helps you apply egg whites evenly.
Baking Sheet
Ensure your baking sheet is large enough for the pastry to hang without touching the surface.

Instructions

Step 1

1. In a bowl, combine the warm milk, sugar, and pressed yeast. Let it sit in a warm place for 10-15 minutes, until the mixture becomes bubbly. Ensuring the milk is warm but not hot will help activate the yeast without killing it.

Step 2

2. Add the melted butter, egg yolks, sifted flour, and salt to the yeast mixture. Knead the dough thoroughly until it becomes smooth but slightly thick. Kneading the dough well helps develop the gluten, giving the pastry its structure.

Step 3

3. Place the dough in a deep bowl, cover it with a cloth, and leave it to rise in a warm place for at least an hour, or until it doubles in size. Patience is key here; allowing the dough to rise properly gives the pastry a light and airy texture.

Step 4

4. Once the dough has risen, divide it into two equal parts. Roll each part into a layer approximately 5-7mm (0.20 inch) thick. Then cut the dough into 1cm (0.40 inch) wide strips.

Step 5

5. Take a tube covered with foil or parchment paper and grease it lightly with vegetable oil. Wrap the dough strips around the tube, overlapping slightly.

Step 6

6. Lightly beat the egg whites and brush them on the wrapped dough. Roll the dough in a mixture of chopped nuts, sugar, and cinnamon until evenly coated.

Step 7

7. Bake the wrapped dough strips in a preheated oven at 190°C (374°F) for 15-20 minutes. Ensure the strips are suspended and not touching the baking sheet to bake evenly.

Servings

Imagine yourself in a sun-dappled park, enjoying this homemade pastry with a steaming cup of coffee or a glass of fresh orange juice—it’s pure bliss! For a morning treat, pair it with a creamy latte or a cappuccino to start your day right. If you're planning an afternoon gathering, serve it with a selection of teas—Earl Grey, chamomile, or a fruity blend will complement the cinnamon and nut flavors beautifully. For an extra indulgent experience, drizzle a little honey over the pastry right before serving. And don't forget to pack some in your picnic basket—they're a perfect match for a crisp, cool soda or a refreshing iced tea!

Variations

For a gluten-free version, replace the flour with a gluten-free flour blend. Make sure to check that the rest of your ingredients, such as the yeast and baking powder, are also gluten-free. For a vegan option, substitute the butter with a dairy-free alternative like coconut oil or vegan margarine. Instead of using egg yolks, you can use a mix of flax seeds and water (1 tablespoon of flax seeds mixed with 3 tablespoons of water) as a binder. Replace the milk with almond milk, soy milk, or any other plant-based option. This way, you can enjoy a delicious pastry without compromising on taste!

Faq

Why isn’t my dough rising properly?
Make sure your yeast is fresh and that you've allowed enough time for the dough to rest in a warm environment.
Can I use instant yeast instead of pressed yeast?
Yes, you can use instant yeast but reduce the amount to around 8g.
How do I prevent the dough from sticking?
Ensure you thoroughly grease the parchment paper and use enough flour when rolling out the dough.
How can I make the topping stick better?
Brush the dough generously with the egg whites, ensuring every part is covered before rolling it in the nut-sugar mixture.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise and let it come to room temperature before proceeding with the recipe.
Is there a substitute for egg whites in the sprinkling?
You can use aquafaba (the liquid from a can of chickpeas) as a vegan alternative to egg whites.