At a glance
You're making a traditional Czech Easter pastry with a honey-sweetened yeast dough that rises twice before baking. The main activity involves shaping the dough into decorative rope-like forms (spirals, coils, or twists), and the key to success is having a stand mixer on hand to knead the dough effortlessly and letting it rise properly in a warm spot. You'll finish with a glossy egg wash, a quick bake until golden, and a final drizzle of honey and melted butter.
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Yeast starter
Warm about 200 ml of milk until lukewarm. Stir in a tablespoon of flour and a tablespoon of sugar, then crumble in the fresh yeast. Let the starter rise until it's covered in nice bubbles – that's your sign it's ready.
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Rising
Meanwhile, sift the flour into a bowl with a pinch of salt and the sugar, then mix together. It's ideal if you have a stand mixer or bread machine to knead the dough for you – it'll save you a lot of effort.
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Making the dough
Pour the yeast starter into the flour mixture, add the egg yolks and melted margarine, then knead into a smooth, non-sticky dough. Keep extra milk on hand, as different flours absorb liquid differently, so you may need more or less each time.
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How it went
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