Jidáše or Judases (Easter Sweet Rolls)
500 g of regular flour (4 cups)
250 ml of milk (1 cup)
30 g of yeast (1 oz)
1 tablespoon sugar
2 egg yolks
120 g of butter (8 Tbsp or 1/2 cup)
80 g of honey (1/4 cup)
1 teaspoon lemon zest
1/4 teaspoon salt
1 egg yolk for egg wash, beaten with small amount of water
honey thinned with water for glaze
250 ml of milk (1 cup)
30 g of yeast (1 oz)
1 tablespoon sugar
2 egg yolks
120 g of butter (8 Tbsp or 1/2 cup)
80 g of honey (1/4 cup)
1 teaspoon lemon zest
1/4 teaspoon salt
1 egg yolk for egg wash, beaten with small amount of water
honey thinned with water for glaze
Prepare the leavening mixture using the milk, yeast and sugar. In a separate bowl, blend the butter, egg yolks and 80 grams of honey. Mix in the flour with the leavening mixture, then add the butter and egg mixture. Add grated lemon zest and salt. Leave the dough to rise for one hour. Then, cut strips and shape them into spirals (this shape is to remind us of the rope with which Judas hung himself). Arrange the rolls on a baking sheet covered with parchment paper and let rise. Preheat oven to 375°F, brush the jidáše with the egg wash. Bake for about 15-20 minutes at 375°F or until golden brown. While still hot, glaze with honey.
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