Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Judas Buns: Traditional Easter Pastries
· 26 servings
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.
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.
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.
Rise for one hour in a warm place
Let the dough rise for about an hour in a warm spot, covered with plastic wrap and a kitchen towel to stop it drying out.
Roll out the pieces
Divide the dough into about 26 roughly equal pieces. Roll each one into a long, thin rope and shape into whatever forms you like – spirals, coils, twists, or anything that takes your fancy.
Brush with egg yolk and bake
Place the shaped buns on a baking tray and let them rise for a final 15 minutes or so. Brush with beaten egg yolk and bake in an oven preheated to 180°C for about 20 minutes, until nicely golden. They taste best fresh, drizzled with honey and a little melted butter.