Tuesday, April 12, 2022


Jidáše are sweet pastries made with yeasted dough and brushed with honey after baking. These rolls are made during Easter in Czech and are made on Holy Thursday before Easter. This recipe is eggless.

I received samples and used them in developing this recipe. The opinions are my own only. I used Anolon pan for baking the Jidáše and the sweet dough uses the best sugar, Dixie Crystals! If you haven't baked using Anolon baking pan, I would highly recommend and urge you to try. This is the best pan and I love the handles which help in easy holding.

Jidáše are shaped into rolls to resemble the rope. I read more details on the naming that these were shaped like rope on which the apostle Judas hanged himself after he had betrayed Jesus. I followed Petra's recipe and she had shared more details and loved her details. 

These are eggless. Many Easter breads are made with enriched dough having many counts of eggs and to retain the same texture, I am still working on the eggless versions. I came across Petra's blog and this recipe had one yolk to be replaced and the wash too. I have used aquafaba in place of eggs and the recipe worked amazing. We loved and so did our neighbor. I wanted to bake a vegan version of the same and share it here, but the weekend was extra crazy. When I try it, I will update here soon.

These jidase are proved three times and then baked. This gives a very soft texture to them. Buttery, soft pastry - this tastes very delicious. I brushed these rolls with aquafaba instead of egg wash and that gave an amazing brown color on the top.

These buns are sticky as they are brushed with honey. Honey should be brushed right out of the oven. The honey may be absorbed into the bread in a day. Tastes amazing. 

These rolls are amazing right out of the oven. The next day, these rolls vanished and couldn't check its shelf life beyond two days. A made a couple of times and these are gone. Quick as a wink. I love this with tea. Kids enjoyed it with milk too. These sweet rolls make a great breakfast.

Easter is around the corner and any festive meal is not complete with breads/rolls. Swathi is hosting this month and she suggested the theme "Easter Breads". #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home pageWe take turns hosting each month and choosing the theme/ingredient.

I am also linking this to What's For Dinner. Sundays on Silverado, Share The Wealth.

Makes 10

All-purpose flour - 4 cups
Milk - 1 cup, lukewarm
Active dry yeast - 2 tsp
Butter - 2/3 stick, melted
Dixie Crystals sugar - 1/3 cup
Salt - a pinch
Aquafaba - 2.3 tbsp

For Brushing

Aquafaba - 1 to 2 tbsp
Honey - 2 tbsp


Add the flour to a bowl and make a well in the center. Add a tsp of sugar, two-thirds cup milk and yeast. Mix this alone in the middle to make slurry. Sprinkle with a little flour from the sides. Cover and set aside for 30 minutes.

To the yeast mixture, add the rest of the sugar and milk, salt, aquafaba, and melted butter. Knead to a smooth dough by hand or in a stand mixer. Knead for 10 minutes. 

Cover and set aside for 30 minutes.

Transfer the dough to a lightly floured surface and knead. Divide into 10 portions. Roll each ball into a long rope of 10-12 inches. Coil the dough rope to resemble jidas and tuck the end underneath so that it doesn't open out while proving or breaking. 

Repeat with the rest of the dough portion and keep on a baking tray with a parchment lining. Cover and let it rise for 45 minutes. In the meantime preheat the oven to 340 degrees. Brush with aquafaba.

Bake for 15 minutes. Remove from the oven, brush with honey and set aside to cool.

Serve warm.


  1. These breads taste delicious, I enjoyed these for breakfast during my stay in Czech!

    1. Great to hear! Thanks for stopping by Sneha!

  2. Those are so pretty!! I love the shaping!

  3. They look amazing, I would love to try these! I keep wanting to try out aquafaba in my baking as an egg sub anyway.

  4. Jidase looks delicious I would love to make it

  5. What beautiful rolls, Radha! I love the coiled shape and the golden brown exterior.