Trdelník

Melt the butter and warm the milk until lukewarm. Separate one egg, keeping the white for another dish; the dough takes its yolk and one whole egg. Mix the flour, yeast, 50 g of the sugar, the salt and the finely grated zest of the lemon, then add the milk, the whole egg, the egg yolk and 40 g of the melted butter and knead into a smooth, soft dough.

Cover and leave to rise for 1 hour until doubled. Towards the end, heat the oven to 200°C.

Wrap six thick wooden dowels or rolling pins, about 5 cm across, in foil and brush them with some of the remaining melted butter.

Divide the dough into 6 pieces, roll each into a long rope about 1 cm thick and wind it tightly in a spiral around a cylinder, pressing the coils together.

Chop the walnuts finely and mix them on a plate with the remaining 100 g of sugar and the cinnamon. Brush the dough with the rest of the melted butter and roll it in the walnut sugar.

Rest the ends of the dowels across a deep roasting tin so the dough hangs free, and bake for 20 to 25 minutes, turning them a quarter turn every 5 minutes, until deep golden and caramelised. Bake in batches if they do not all fit. You can also turn them slowly over a charcoal barbecue.

Slide off while warm and serve plain, or whip the whipping cream to soft peaks and fill them with it, or with scoops of the vanilla ice cream.