Slovak Trdelník: Cinnamon Sugar Spit Cake

In a small bowl, combine the warm milk, 1 tablespoon of granulated sugar, and active dry yeast. Let it sit for 5 minutes until foamy.

In a larger bowl, whisk together the flour and salt. Add the melted butter, egg yolk, and the yeast mixture. Mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

Divide the risen dough into 4 equal pieces. Roll each piece into a long, thin rope, about 1/2 inch thick and 12 inches long.

Wrap each dough rope spirally around a Trdelník baking roll or a foil-covered rolling pin, ensuring the edges slightly overlap. Gently press the dough to seal the seams.

Brush the dough-wrapped rolls with a thin layer of vegetable oil. Roll them in cinnamon sugar until evenly coated.

Bake the Trdelník rolls at 375°F (190°C) for 20-25 minutes, rotating every 5-7 minutes, until golden brown and cooked through. The sugar should be caramelized.

Carefully slide the warm Trdelník off the baking rolls or rolling pins. Serve immediately.