Using a large bowl, add flour, sugar, yeast and salt; stir until well combined.

Add milk, eggs and melted butter; mix on low speed until combined. Increase speed to medium and continue mixing for 2-3 minutes.

Transfer dough into a large mixing bowl and cover with plastic wrap. Let rise in a warm location for 60-75 minutes, or until approximately doubled in size. (Note: I like to let dough rise in the oven with just the oven light – not the actual oven – turned on.)

While the dough is rising, roll 6 old magazines tightly lengthwise and tie shut with cooking string. Wrap each magazine in aluminum foil. (Note: Make sure to cover ends of the magazines with foil, too.)

Preheat oven to 375°F.

Once dough has risen, transfer to a lightly floured surface and roll into a large 18” square.

Using a knife or a pizza wheel, cut dough into ¾”-1” strips.

Generously rub each foil-covered magazine with olive oil.

Wrap strips of dough around magazine, making sure that each piece of dough slightly overlaps the one next to it. (Note: I was able to fit 3 trdelnik onto each magazine.)

Spread chopped walnuts and/or cinnamon-sugar onto a large plate; set plate aside.

Using a small bowl, whisk the egg with 1 Tbsp of water until foamy.

Brush all sides of the dough with the egg mixture. Roll each trdelnik into the walnut/cinnamon-sugar mixture.

Bake for 10 minutes. Rotate trdelnik and continue baking for 15-20 more minutes, or until golden brown in color.

Slide trdelnik off of foil-covered magazines.

{Optional} Fill baked trdelnik with fresh whipped cream or spread Nutella on inside before serving.