Name: Fluffy Easter Jidáše with Honey
Prep time: 30 min
Cook time: 38 min
Total time: 128 min
Yield: 6
Cuisine: Czech
Ingredients: 50 gram Unsalted Butter; 1 piece Egg Yolk; 4 gram Dried Yeast; 5 gram Vanilla Sugar; 1 teaspoon Water; 1 piece Chicken Eggs; 125 gram Fresh Whole Milk (3.5% Fat); 1 piece Lemon; 1 tablespoon Honey; 2 gram Salt; 50 gram Granulated Sugar; 300 gram All-purpose wheat flour

Step-by-step method

Let’s cook

At a glance

These feather-light Easter jidáše come together in just over an hour, combining a soft, lemony dough with a traditional honey glaze that gets brushed on straight from the oven for that perfect sticky crust. You'll need to handle two rising periods and pay special attention to brushing the dough with honey while it's still hot—that's when the real magic happens, as the pastry soaks up the sweetness into every bite.

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Mixing the ingredients

Sift the plain flour into a bowl and add warm milk, sugar, dried yeast, salt and vanilla sugar.

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300 gram
All-purpose wheat flour

125 gram
Fresh Whole Milk (3.5% Fat)

50 gram
Granulated Sugar

4 gram
Dried Yeast

2 gram
Salt

5 gram
Vanilla Sugar
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Kneading the dough

Grate the lemon zest. Add the melted (not hot!) butter, the egg yolk and half of the egg (save the rest for brushing). Knead until the dough is smooth and elastic and starts pulling away from the sides of the bowl.

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1 piece
Lemon

50 gram
Unsalted Butter

1 piece
Egg Yolk

1 piece
Chicken Eggs
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Rising

Shape the dough into a ball, place it in a bowl, cover with a clean tea towel and leave in a warm spot. Let it rest for about an hour, until it has doubled in size.

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Shaping the spirals

Divide the risen dough into equal pieces. Roll them into spiral shapes (knots), symbolising Judas's rope. Place them on a baking tray lined with parchment paper, leaving enough space between them as they'll grow further while baking.
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Second rise and baking

Let the jidáše proof on the tray for another 15 minutes, then brush them with the remaining egg. Bake in an oven preheated to 180 °C for about 15 to 20 minutes, until golden. Baking with steam (a bowl of water in the oven) will help make them even fluffier.
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Traditional honey glaze

In a small saucepan or in the microwave, briefly warm the honey with water until combined into a runny syrup. As soon as the jidáše come out of the oven, while still hot, brush them generously with this mixture. The hot dough soaks up some of the honey, creating that iconic sticky, glossy crust.

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1 tablespoon
Honey

1 teaspoon
Water

Step-by-step method

At a glance

Mixing the ingredients

For this step

Kneading the dough

For this step

Rising

Shaping the spirals

Second rise and baking

Traditional honey glaze

For this step

Easter Jidáše with Honey and Lemon Zest

Ingredients — what you'll need

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About this recipe

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