Sweet Czech Easter Pastry – Jidáše

Czech Easter goes far beyond the holiday table. Once a year, Czech hands twisted dough into spirals and knots, slid them into warm ovens, and brushed them with honey fresh out of the heat. These are Jidáše, small, golden, and steeped in meaning. In this recipe, you will also discover the old beliefs Bohemians once tied to this humble pastry.

Jump to

• ➜ What are Jidáše?
• ➜ Pronuncitation
• ➜ When are Jidáše baked?
• ➜ Ingredients
• ➜ Making Jidáše step by step
• ➜ Serving
• 📖 Recipe
• 💬 Comments

➜ What are Jidáše?

Jidáše (plural) are soft, sweet pastries made from yeast dough, glazed with honey straight out of the oven. They are rolled out into ropes and shaped into spirals or knots, meant to resemble the rope on which Judas, the most infamous of the apostles, hanged himself after betraying Jesus.

In Czech, Judas translates to Jidáš, and that is exactly where these pastries got their name. Dark inspiration, delicious result.

➜ When are Jidáše baked?

Jidáše are traditionally baked on Holy Thursday, known in Czech as Zelený čtvrtek (literally "Green Thursday"), the week before Easter. Old sources suggest eating Jidáše before sunrise, which meant many families had them ready the night before, baking on Wednesday - still part of Lenten fast.

The honey glaze is not just for sweetness. According to old Czech folklore, eating honey on Holy Thursday protects against snake bites and poisoning. A tasty superstition worth keeping, if you ask me!

To make Czech Jidáše, you will need:

• All-purpose flour - or plain flour. Read about Czech kinds of flour and American AP flour
• Whole milk - lukewarm, or exactly warmed up to 100°F (38°C)
• Active dry yeast
• Unsalted butter - in the Czech Republic, the butter I use contains 82% of milk fat. No extra added preservatives or emulsifiers.
• Egg yolks - for richness and a nice color
• Granulated sugar - the yeast dough is not overly sweet
• Salt - for balance in taste
• Egg + a little milk or light cream - for egg wash
• Honey - for final glaze

➜ Making Jidáše step by step

STEP 1: Make the starter: Put the flour into a bowl and make a well in the middle. Pour in two-thirds of the lukewarm milk, then add ¼ teaspoon of sugar and the yeast. Stir the flour in from the sides with a fork until a small puddle of semiliquid batter forms. Dust the surface lightly with flour or cover with plastic wrap and let it activate in a warm place for 30 minutes.

STEP 2: Combine the dough: Melt the butter - it should be warm, not hot. In a separate bowl, mix the melted butter with the remaining milk, then whisk in the egg yolks, salt, and the rest of sugar. Pour the mixture into the bowl with the activated starter.

STEP 3: Knead: Start by stirring the ingredients in the bowl with a fork. Once the mixture becomes firmer, turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth, stiff, and only slightly sticky.

Don't skip or rush this step. The gluten in the flour needs time to develop so the dough becomes elastic and ready to rise.

If you have a stand mixer, attach the dough hook and knead on medium speed for 8 to 10 minutes instead.

STEP 4: First rise: Shape the dough into a ball and transfer it to a clean bowl - plastic works best. Keep in mind the dough will double in size, so make sure the bowl is large enough. Cover with plastic wrap and let the dough rise for 30 minutes in a warm place.

⤍ Learn how to make dough rise in the oven.

STEP 5: Shape the Jidáše: Divide the dough into equal pieces each about 2 ½-3 oz (80 g) and roll them into small balls. Let them rest for 10 to 15 minutes under a clean kitchen towel - this makes them easier to roll out.

Then roll each ball into a rope about ⅔ inch (2 cm) thick and form it into a spiral. Flatten the end and tuck it under the spiral so it holds its shape during baking.

STEP 6: Second rise: Transfer the shaped Jidáše to a parchment-lined baking tray. Cover with a clean towel and let them rise for 45 minutes.

My tip: Lightly spray the Jidáše with warm water (just a fine mist) to prevent the surface from drying out.

STEP 7: Preheat the oven: Heat the oven to 350°F (180°C), upper and lower heat.

STEP 8: Egg wash: Whisk the egg with a little milk or cream and brush the Jidáše evenly.

STEP 9: Bake: Bake for about 15 minutes, until golden brown.

STEP 10: Glaze: Melt the honey until liquid and brush it over the Jidáše right after taking them out of the oven.

➜ Serving

No secret here, yeast pastries taste best the day they are baked, and Jidáše are no exception. If you want to honor the Czech tradition, enjoy them on Holy Thursday before Easter.

As for the honey glaze, it carries centuries of symbolism and is said to protect against snake bites and all evil. Whether or not you believe in its powers, one thing is certain: honey is sticky. I suggest enjoying your Jidáše within reach of water and keeping a napkin close by, just in case.

FREEZING: If you have any Jidáše left over or want to plan ahead, pop them in the freezer as soon as they cool down. The fresher they go in, the better they come out. They will keep for up to three months.

More Czech Easter Dishes:

• Mazanec - Czech Easter bread
• Velikonční nádivka - Easter stuffing
• Beránek - Easter lamb cake baked in a mold
• Sweet braided Easter bread

📖 Recipe