Trdelnik

Combine the warm milk, yeast, and a tablespoon of sugar in a small bowl. Let it stand for five minutes until the mixture becomes foamy and active. In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the centre.

Pour the yeast mixture into the well along with the melted butter, egg yolks, and vanilla extract. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead vigorously for ten minutes until the dough is smooth, elastic, and springs back when pressed.

Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for one hour until doubled in size. The dough should be soft and pillowy. While waiting, prepare the cinnamon sugar coating by mixing the sugar, cinnamon, and ground walnuts together.

Punch down the risen dough and divide into eight equal pieces. Roll each piece into a long rope about sixty centimetres in length and one and a half centimetres thick. If using traditional wooden dowels or metal cylinders, grease them well with butter.

Wind each dough rope in a spiral around the prepared cylinder, overlapping the edges slightly so there are no gaps. The spiral should be about fifteen centimetres long. Brush the outside generously with melted butter and roll in the cinnamon-walnut sugar mixture, pressing gently to adhere.

Bake in a preheated oven at 190 degrees Celsius for fifteen to eighteen minutes, rotating the cylinders halfway through for even browning. Alternatively, grill over medium heat, turning frequently for twelve minutes. The trdelnik is done when deeply golden brown and hollow-sounding when tapped.

While still warm, carefully slide each trdelnik off its cylinder by twisting gently. Brush with one final coat of melted butter and roll again in the cinnamon-walnut sugar for an extra-thick, crunchy coating. Serve warm, either plain or filled with ice cream, whipped cream, or Nutella.