Jidáše – Czech Easter Sweet Pastry

Jidáše are traditional Czech Easter pastries made from sweet yeast dough, shaped into spirals and knots, and glazed with honey. A once-a-year treat with a story to tell.

Course Pastry

Cuisine Czech

Keyword Czech Easter, Czech Traditions, Sweet Yeast Dough

Prep Time 15

Cook Time 15

Resting time 2

Total Time 2 30

Servings pieces

Calories 307kcal

Author Petra Kupská

Ingredients

4 ¼ cups all-purpose flour
1 ¼ cups milk lukewarm at 100°F (38°C)
1 ½ teaspoons active dry yeast
⅔ stick unsalted butter melted, not hot
2 egg yolks
⅓ cup granulated sugar
¼ teaspoon salt
1 egg for egg wash
2 Teaspoons honey to glaze Jidáše after baking

Cups - Metric

Instructions

Make the starter: Add 4 ¼ cups all-purpose flour into a mixing bowl and make a well in the middle. Pour in ½ cup of the 1 ¼ cups milk, reserving the rest for later, then add ¼ teaspoon of sugar and 1 ½ teaspoons active dry yeast. Stir from the sides of the well with a fork until a semiliquid batter forms. Dust with flour or cover with plastic wrap and let activate in a warm place for 30 minutes.
Combine the dough: Melt ⅔ stick unsalted butter until just warm. Mix with the remaining milk, then whisk in 2 egg yolks, ¼ teaspoon salt, and ⅓ cup granulated sugar. Pour into the bowl with the activated starter.
Knead: Stir with a fork until a rough mass forms, then turn the dough onto a floured surface and knead by hand for 10 minutes until smooth and only slightly sticky. You can also continue kneading in the bowl with a wooden spoon — the old Czech way.
First rise: Shape well kneaded dough into a ball and place in a large bowl. Cover with plastic wrap and let rise in a warm place for 30 minutes.
Shape the Jidáše: Divide the dough into pieces of about 2½ to 3 oz (80 g) and roll into balls. Rest under a kitchen towel for 10 to 15 minutes. Roll each ball into a rope about ⅔ inch (2 cm) thick, form into a spiral, and tuck the end underneath.
Second rise: Place the shaped Jidáše on a parchment-lined tray, leaving about 2 inches (5 cm) of space between them. Cover with a towel and let rise for 45 minutes.
Preheat the oven: Heat to 350°F (180°C).
Egg wash: Whisk the egg with a little milk or cream and brush evenly over the Jidáše.
Bake: Bake for about 15 minutes until golden brown.
Glaze: Melt the honey until liquid and brush over the Jidáše immediately out of the oven.

Notes

The basic recipe makes about 10 to 15 Jidáše, depending on their size.
Jidáše taste best the day they are baked. If you have any 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.
If you want to honor the Czech tradition, enjoy Jidáše on Holy Thursday before Easter — ideally before sunrise, just as the old sources suggest.
One last thing: honey is sticky. I suggest enjoying your Jidáše within reach of water and keeping a napkin close by, just in case.

Nutrition