Jidáše - Czech Easter Sweet Pastry
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Jidáše - Czech Easter Sweet Pastry
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Jidáše are traditional Czech pastry spirals glazed with honey. Baked from sweet yeast dough at Eastertime. Authentic recipe.
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Ingredients
- 4 cups all-purpose flour
- 1 ¼ cups milk lukewarm
- 2 ½ teaspoons active dry yeast (I used 30 g fresh yeast)
- ⅔ tick butter melted and a bit cooled, unsalted
- 2 egg yolk
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- 1 egg for egg wash
- 2 Teaspoons honey to glaze Jidáše after baking
Instructions
- Put 4 cups all-purpose flour into a bowl and make a well in the middle.
- Pour in two-thirds of the lukewarm milk. Add ½ teaspoon of sugar and 2 ½ teaspoons active dry yeast. Take a fork and stir the flour in from the sides until a small puddle of semiliquid batter forms in the middle. Dust its surface slightly with flour and let it rise for 30 minutes.
- Meanwhile, melt ⅔ stick unsalted butter. It shouldn’t be hot, just warm.
- Add the melted butter to the bowl with activated yeast, add 2 egg yolks, ¼ teaspoon salt, and the rest of the lukewarm milk and sugar.
- Stir everything together with a wooden spoon, then knead the mixture until it turns smooth and stiff and doesn’t stick—or it is sticky only a little bit. I knead and fold the dough with my hands on a dusted kitchen worktop for 10 minutes. Don´t underestimate this step.
- Let the dough rise for a further 30 minutes.
- Divide the raised dough into pieces of about 2 ½ oz (80 g) each. Roll each piece into a string about 10 inches (25 cm) long and ⅔ inch (1.5 cm) thick, then form a spiral. Flatten the end of the string and tuck it under the spiral so that the Jidáš doesn't roll up on itself during baking.
- Transfer Jidáše to a baking tray lined with parchment paper, cover them with a clean towel, and let them rise for 45 minutes.
- Heat the oven to 360 °F.
- Whisk 1 egg in a separate bowl to make egg wash, and brush the raised Jidáše with it.
- Bake Jidáše for 15 minutes until they turn golden brown.
- Melt 2 Teaspoons honey so it gets liquid, and glaze Jidáše right after taking them out of the oven.
Notes
- The basic recipe makes about 10–15 pieces of Jidáše pastry, depending on their size.
- Jidáše glazed with honey are sticky, but it should be that way; it is honey after all. The sooner you glaze them, the less sticky their surface will be.
- Like all yeast dough pastries, Jidáše taste best on the day they are baked.
Nutrition Information
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Calories
290kcal
(15%)
Carbohydrates
47g
(16%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
72mg
(24%)
Sodium
13mg
(1%)
Potassium
82mg
(2%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
275IU
(6%)
Vitamin C
0.01mg
(0%)
Calcium
25mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10pieces
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 72mg | 24% |
| Sodium | 13mg | 1% |
| Potassium | 82mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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