Jidáše is Czech pastry soaked in honey and traditionally baked at Easter.
Jidáše literally means “Judases” (sometimes also called jidášky – “Little Judases”) and if you’re thinking it refers to the biblical apostle Judas, you’re right. If fact, this pastry, baked in coiled shape, represents the rope Judas hung himself on. There is another symbolism of the coiled shape and that is the fertility and abundance of the upcoming spring.
According to tradition, you’re supposed to bake them on Holy Wednesday and eat them on Green Thursday, ideally at the dusk of the day for good health. Another tradition says to eat them on Easter Friday with honey for protection against snake bites.
Unlike Mazanec, another traditional Easter pastry, Jidáše are made from denser dough that doesn’t rise as well and it takes a little longer. It is just as worth though because the result is simply delicious.
Before I share the recipe, I have a video of the whole process, you can view it here.
Also, check out the Easter category for more Easter recipes, customs and traditions.
Jidáše – Recipe
Supplies
approx. 16 pcs
Dough
- 500 g/17.6 oz of fine OR semi-coarse flour (see Czech Flour Guide)
- 1/2 cube of fresh yeast (21 g) OR 3/4 tbsp of dried yeast
- 175 ml/5.9 fl oz of lukewarm milk
- 60 g/2.1 oz of softened unsalted butter
- 50 g/1.8 oz of caster sugar (krupice – see Czech Sugar Guide)
- 1 egg yolk
- pinch of salt
Other
- 1 egg for glaze
- 2 heaping tbsp of solid honey or 4 tbsp of liquid honey
How to make Jidáše
Place lukewarm milk in a small bowl, add yeast and 1 tsp of sugar. Cover and let the starter get working (it’s ready when there’s bubbles and foam).
In another bowl, combine butter with egg yolk until the butter is in small pieces.
In a large bowl, combine flour, sugar and salt. Add butter with yolks and the yeast starter. Knead the dough first with a wooden spoon, then with your hands, until everything’s well combined. Cover the bowl and let the dough rise a little. Knead again, cover and let it raise a second time.
Divide the raised dough into 16 more or less equal parts.
Roll each of them in a rope about as thick as a finger. Twist each rope in one of the traditional shapes:
The letter “S”
Knot
Or a simple snail. Place all shapes on a baking stray with baking paper or silicone mat, cover and let them rest for 10 to 15 minutes.
Whisk the egg with some milk and glaze the jidáše. I added way too much milk here and my glaze was quite liquid. That’s why it made mess on the baking tray but it’s actually not a problem.
Preheat your oven to 190°C/374°F and bake for 15 – 20 minutes or until golden.
Melt your honey and glaze jidáše while still hot.
You can eat them right away or let them rest over night, they taste great either way!
