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Cooking
Easter Judas Buns with Honey and Lemon Zest
· 6 servings
Mix the ingredients
Sift the plain flour into a bowl and add the warm milk, sugar, dried yeast, salt and vanilla sugar.
Knead the dough
Grate the lemon zest. Add the melted (not hot!) butter, one egg yolk and half of a beaten egg (save the rest for brushing). Knead until the dough is smooth and elastic and starts pulling away from the sides of the bowl.
Let it rise
Shape the dough into a ball, place it in a bowl, cover with a clean tea towel and leave it in a warm place. Let it rest for about an hour, until it has doubled in size.
Shape the spirals
Divide the risen dough into equal pieces. Roll them into spiral shapes (knots), symbolising Judas's rope. Arrange them on a baking tray lined with parchment paper, leaving enough space between them, as they will grow further while baking.
Second rise and baking
Leave the buns to rise on the tray for another 15 minutes, then brush them with the remaining beaten 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.
Traditional honey glaze
In a small saucepan or in the microwave, briefly warm the honey with water until they combine into a runny syrup. As soon as the buns come out of the oven, while still hot, brush them generously with this mixture. The hot dough will soak up some of the honey, creating that iconic sticky, glossy crust.