Jidáše: Czech Easter Sweet Twists with Honey
Jidáše are a beloved Czech Easter treat — delicate, slightly sweet yeast ropes shaped into rustic twists, traditionally fried until puffed and brushed with honey. They taste like a joyful cross between a soft donut and a sweet roll, fragrant with butter, vanilla and a hint of lemon.
This recipe keeps things approachable: a simple enriched dough, one rise, hand-rolled twists and a quick fry. Serve them warm, spoon honey over the top, and watch them disappear — they’re the sort of recipe that invites company and conversation.
Nutrition (per serving)
Directions
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1
Warm the milk to about 100–110°F (slightly warm to the touch). Stir in the yeast and 1 tbsp of the sugar; let sit 5–8 minutes until foamy.
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2
In a large bowl combine 3 1/2 cups of the flour, remaining sugar and salt. Whisk the egg, melted butter and vanilla into the foamy milk, then pour into the flour. Stir until a shaggy dough forms.
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3
Turn the dough onto a lightly floured surface and knead for 6–8 minutes, adding up to the remaining 1/2 cup flour as needed, until smooth and slightly elastic. Place in a lightly oiled bowl, cover, and let rise until doubled, about 45 minutes.
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4
Punch down the dough and divide into 10 equal pieces. Roll each piece into a thin rope about 10–12 inches long, then form into a loose twist or knot, tucking ends under to hold shape.
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5
Heat oil in a heavy skillet or deep pot to 350°F (use a thermometer). Fry 2–3 twists at a time, turning once, until golden brown and puffed, about 2–3 minutes per side. Adjust heat as needed so they color but do not burn.
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6
Transfer fried twists to a wire rack set over a tray. Warm the honey with the lemon zest until thin and runny (30–60 seconds in the microwave or gently on the stove). Brush each warm twist generously with honey.
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7
Dust lightly with powdered sugar if desired and serve warm. Jidáše are best the day made but can be reheated briefly in a low oven to refresh.
Ingredients
- All-purpose flour:4 cups
- Whole milk:1 cup
- Active dry yeast:2 1/4 tsp
- Granulated sugar:1/4 cup
- Unsalted butter, melted:4 tbsp
- Large egg:1 piece
- Vanilla extract:1 tsp
- Fine sea salt:1 tsp
- Vegetable oil (for frying):2 cups
- Honey (for brushing):1/2 cup
- Fresh lemon zest:1 tsp
- Powdered sugar (optional, for dusting):1/4 cup
Tips & Notes
- If your kitchen is cool, give the dough its first rise in the oven with just the oven light on or near a warm spot.
- Keep the ropes fairly thin so the interior cooks through during the quick fry; thicker ropes need longer frying and may brown too fast on the outside.
- Use a thermometer for the oil — 350°F gives a golden crust without absorbing excess oil.
