Imagine a golden, cylindrical pastry reminiscent of a cinnamon roll, one that had been roasted on a spit over an open flame and then twirled through a mixture of sugar, cinnamon or ground nuts. This unusual sweet is a trdelnik. A specialty of the Czech Republic and Slovakia, this yeasted dough treat can be found in bakeries, at food stalls and street carts. In Prague no outdoor market is complete without at least one trdelnik stand. Hearty yet surprisingly light in consistency, trdelnik makes for a delightful breakfast, afternoon snack or dessert. A longtime fan, I’ve eaten it for lunch and, on one desperate night, as dinner. Because I don’t own an outdoor spit or tabletop rotisserie, my first stab at trdelnik was with my kitchen range. Since I didn’t think to buy a trdelnik form in the Czech Republic, I had to figure out a way to help the pastry keep its round shape. I couldn’t wrap the dough around water glasses, place them upright on a baking sheet and then slide them into …