The most popular recipes for Easter eggs, which must not be missing from your table. Get inspired!

Everyone has their own recipes for Easter Yiddish, which is a traditional Easter pastry.

Get inspired in our article and try one of our carefully selected delicacies that you will surely like.

You will please not only your family, but also your friends and colleagues at work.

How about baking a big batch of these Easter treats in several versions and wrapping them in a gift box as a gift?

Traditional Easter yudas

This delicacy is a popular leavened pastry in the Czech Republic, but it has also found its place abroad. After all, it tastes great, is easy to prepare and will dazzle everyone who tastes it. For true sweet tooths, Easter gingerbread recipes are also worth paying attention to.

Ingredients:

For the dough:

• 500 g plain flour
• Pinch of salt
• 1 bag of dry yeast
• Grated rind from 1 chemically untreated lemon
• 3 egg yolks
• 100 g of granulated sugar
• 250 ml of lukewarm milk
• 120 g of butter

For spreading:

• 1 egg yolk
• 1 tablespoon of milk

To decorate:

• 2 spoons of honey
• 50 g of melted butter
• A little rum

Method:

• Melt the butter in a small saucepan and set it aside for now.
• Put flour, sugar, lemon zest, dry yeast into the bowl of a food processor and mix with a whisk.
• Then we replace it with a dough hook and add lukewarm milk and egg yolks. We start kneading for about 1 minute.
• Add melted butter and knead for about 5-10 minutes so that the dough is perfectly elastic and separates from the walls of the container.
• Take the dough out of the container and put it in a glass bowl, which we brush with oil. Cover with cling film and leave to rise in a warm place for 1 and 1/2 hours.
• We then cut off small pieces of the dough, about 50 g, which we roll into rolls 20-25 cm long and about 1 cm thick.
• We shape them as we like, for example into knots, snails and the like.
• Place on a tray lined with baking paper, cover with a kitchen towel and leave to rise again for 30 minutes.
• Then preheat the oven to 180 degrees. Mix the egg yolk with a spoonful of milk and brush each piece of dough.
• Place in the oven and bake until golden brown for about 20 minutes.
• Finally, mix melted butter, honey and rum and serve with a rum dressing.

Honey Easter Judas

Popular yeast buns must not be missing on the festive table in any household. They have their own specific taste and texture and you can decorate them according to your own imagination.

Ingredients:

• 500 g plain wheat flour
• 300 ml whipping cream
• 25 g of fresh yeast
• 80 g of granulated sugar
• 70 g of softened butter
• 2 egg yolks
• Pinch of salt

For spreading:

• 2 tablespoons of honey
• 1 tablespoon of butter
• 1 egg

Method:

• Crush fresh yeast into a bowl, add a little sugar, 1 tablespoon of flour, 100 ml of lukewarm cream and let it rise for 15 minutes.
• Take another bowl, put flour, salt, egg yolks, remaining cream, butter, sugar and yeast into it and make a smooth dough.
• Knead it for about 15 minutes until it stops sticking to the sides of the bowl. Then form a ball out of it, sprinkle it with flour, put it back in the bowl and cover it with a kitchen towel. Let it rise for about 1 hour in a warm place.
• Then we turn the dough out onto the work surface, knead it again and divide it into 24 equal pieces.
• We roll into thin long rolls, from which we shape various shapes according to mood and imagination.
• Place them on a tray lined with baking paper and brush them with an egg mixed with a little water.
• Preheat the oven to 190 degrees and put in a tray with yádás.
• Bake for about 15 minutes and then remove from the oven and let it rest for a while.
• Put the honey in a saucepan, heat it over a low heat, add the butter and let it melt. Stirring constantly, the honey and butter are combined and the resulting mixture is spread over the baked yeast buns.

Judas breads

Easter yudas is a festive specialty that must not be missed at Easter. They are shaped like a twisted rope symbolizing the hanging of Judas.

Ingredients:

• 60 g granulated sugar
• 500 g plain flour
• 300 ml cream 12%
• 1 cube of yeast
• 2 egg yolks
• 150 g of softened unsalted butter
• Grated peel from one chemically untreated lemon
• 2 teaspoons of lemon juice
• 1 vanilla sugar
• Pinch of salt
• 1 egg for brushing
• Honey for decoration

Method:

• First, we prepare the leaven by putting 1 spoon of sugar, 1 spoon of flour, a little lukewarm cream and crushed yeast in a bowl.
• We let it run out and in the meantime we take another bowl into which we put the remaining sugar and flour, egg yolks, softened butter, lemon zest and juice, vanilla sugar and salt.
• Mix a little, add the prepared yeast and make a smooth dough. Knead for about 5 minutes so that it is pretty pliable.
• Sprinkle with flour, leave the dough in the bowl and cover with a tea towel. Let it rise for about 1 – 1 and 1/2 hours.
• Then preheat the oven to 180 degrees and prepare a baking sheet with baking paper.
• Turn the dough out of the bowl, knead it once more and divide it into equally sized pieces.
• We roll them into rolls about 25 cm long, roll them into a spiral shape and place them on a baking sheet. As soon as we have processed all the dough, let the dough rise on the baking sheet for another 15 minutes.
• Then all you have to do is brush it with beaten egg and put it in the preheated oven for 25 minutes.
• When serving, drizzle them with warm honey and you can also add whipped cream, but it is not necessary. Honey will make an excellent taste.

Sweet pastries for Easter

Easter yudases are a great delicacy that we can eat with relish for breakfast with white coffee or our favorite cocoa.

They are usually served with honey on Maundy Thursday. However, they can also be spread with fresh butter, as well as your favorite jam or plum jam. In short, who likes what.

Ingredients:

• 500 g plain flour
• 30 g of yeast
• 60 g granulated sugar
• 250 ml warm milk
• 60 g of softened butter
• 4 egg yolks
• Pinch of salt
• Liquid honey to taste

Method:

• Crumble the yeast in a small bowl, pour in half of the warm milk, add 1 teaspoon of sugar and 1 teaspoon of flour. Mix lightly and let rise for 10 to 15 minutes.
• Put the softened butter and sugar in another bowl and mix lightly. Add 2 egg yolks, salt and mix several times.
• Stir in the risen yeast and the remaining warm milk in parts. Finally, slowly sprinkle in the flour and always process.
• Knead the dough so that it is nice and soft, but it must not be too sticky. Sprinkle the surface with flour, cover with a towel and let rise in a warm place for 2 hours.
• Then knead the dough again, cut it into pieces and roll each into thin strips about 20 cm long and about 1 cm wide.
• Shape into a spiral, rope, knot or S-shape and stack on a sheet.
• Let it rise for another 15 minutes and then preheat the oven to 190-200 degrees.
• Beat the remaining 2 egg yolks and brush all the buns. Bake for about 30 minutes until golden.
• Before serving, warm up the honey with a little water and coat the Yiddish on the plate with the honey glaze.

Easter buns with icing

Easter, like other holidays, is associated with a rich table. The abundance of food is also enriched with sweets, while Easter Judas must not be missing. It has an excellent taste and is beautifully supple.

Ingredients:

• 4 cups semi-coarse flour
• 1/2 cube of fresh yeast
• 3 tablespoons of granulated sugar
• 1/4 cup fresh unsalted butter
• 2 eggs
• 2/3 cup milk
• 1 cup finely chopped walnuts
• 1 spoon of vanilla sugar
• Grated zest from 1/2 chemically untreated lemon
• Pinch of salt

For the glaze:

• 1/8 cup fresh unsalted butter
• 2 spoons of honey
• 5 tablespoons of rum

For decoration:

• Icing sugar
• Copper

Method:

• Sift the flour into a bowl and make a well in the middle into which we crumble the yeast, add a little sugar, pour lukewarm milk over it and let the yeast rise for about 10-15 minutes.
• Then add grated butter, eggs, nuts, lemon zest and a pinch of salt.
• We will make a smooth, elastic dough, from which we will form a ball and lightly dust it with flour in a bowl.
• Cover with a clean kitchen towel and let rest at room temperature for 30-40 minutes.
• Preheat the oven to 200 degrees. Turn the dough out, knead it several times and divide it into 16 equal pieces.
• Roll out each piece of dough to a length of approx. 20 – 25 cm, 2 – 2.5 cm thick and tie it like a knot.
• Place on a baking sheet lined with baking paper and let rest for 15 minutes.
• Then put it in the preheated oven and bake for about 15-20 minutes until golden.
• Meanwhile, melt butter in a small saucepan, add honey and rum.
• Bring to a boil over low heat and then immediately remove from the stove so it doesn’t burn.
• Once the buns are baked, while they are still hot, brush them with the prepared glaze and dust them with a thick layer of powdered sugar.
• Drizzle with honey before serving.

Soft brioche buns

Choosing the right recipe for Easter Yiddish is not easy, especially if we have our favorite. But there is nothing wrong with trying out a new newspaper every now and then, which is similar to what we do regularly, but still completely different in some way.

Ingredients:

For the dough:

• 500 g plain flour
• 70 g of softened fresh unsalted butter
• 2 large egg yolks (ideally from L-sized eggs)
• 300 ml lukewarm whipping cream (35%)
• 80 g of granulated sugar
• 1 bag of instant dry yeast
• 1/2 teaspoon of salt
• 2 teaspoons of grated lemon peel from a chemically untreated lemon
• 1 handful of raisins
• 1 handful of blanched almond slices

For spreading:

• 1 large egg
• 2 tablespoons of lukewarm water

For the glaze:

• 3 spoons of honey
• 1 tablespoon fresh unsalted butter

Method:

• We prepare the bowl of the food processor and carefully weigh all the ingredients, which we gradually put into it. We start with flour, then add sugar, lemon zest and salt.
• Place on the base and using the kneading hook and mix quickly. Then add instant yeast, egg yolks and mix at low speed.
• We will leave it on and slowly pour in lukewarm cream for whipping. The dough will be more crumbly at this stage, but don’t worry.
• Add 1 tablespoon of softened butter and mix for about 5-10 minutes. Then we increase the speed and knead for about 5 minutes. The resulting dough must be elastic and must not stick to the bowl of the robot.
• We reduce the speed of the robot to a minimum again and sprinkle the raisins with almonds. Mix for a few seconds.
• Take the finished dough out of the container and knead it several times by hand on the work surface. Shape into a ball, place in a bowl and cover with a tea towel. Put it in a warm place and let it rest for 1 hour.
• After an hour, take out the dough and divide it into 20 identical pieces. Roll each into a thin rope about 25 cm long and shape into the letter S.
• Place everything on a tray lined with baking paper, cover with a tea towel and leave to rest for 20 minutes again.
• Preheat the oven to 180 degrees and mix the eggs with water. Rub the dough with this and put it in the preheated oven. Bake until golden brown.
• Finally, heat the honey and butter so that it bubbles slightly, but does not boil, and brush the still-hot baked buns with this glaze.
• If you want, you can add sugar before serving or add a bowl with marmalade, in which the visitor can dip this delicacy.

Sweet Easter knots

In the Czech Republic, it is a tradition to serve yudas, which is one of the popular and very tasty leavened buns, on the Easter holidays.

Ingredients:

• 2 and 3/4 cups semi-coarse flour
• 2 and 1/2 cups of milk
• 3 egg yolks
• 7 tablespoons of melted butter
• 1/3 cup honey
• 1 teaspoon granulated sugar
• 3 teaspoons of dry yeast
• 1/8 teaspoon sea salt
• 3 teaspoons of fresh lemon juice from a chemically untreated lemon
• 1 tablespoon of grated lemon peel

Method:

• Heat the milk to lukewarm, set aside, take 1/2 cup into a bowl and set the rest aside. Add dried yeast, 1 teaspoon of sugar, 1 teaspoon of flour to the collected milk and mix. We let it come out.
• Heat the butter and honey in another pot and stir until the butter melts. Set aside and let it cool a little.
• Add cream and egg yolks and mix for 5 minutes. Then add the lemon peel and a pinch of salt, add the yeast, mix and pour into the lukewarm milk. Mix thoroughly to combine.
• Sprinkle flour and mix with a wooden spoon. Transfer to a work surface and knead until a soft, smooth and pretty pliable dough is formed that will not stick to your hands.
• Place the finished dough in a bowl, sprinkle with flour and cover with a tea towel. Leave to rise in a warm place for about 1 and 1/2 hours. After this time, knead and leave to rise for another 20 minutes.
• Turn the risen dough out onto a surface, divide it into equal-sized pieces, roll it out into thin strips and shape it into a rope, into the letter S or into a spiral.
• Place on a buttered baking sheet and leave enough space between them. Cover with a towel and let it rest for another 30 minutes.
• Then we heat the oven to 200 degrees and brush the Yiddish with warm melted butter. Place in the oven and bake for about 15 minutes until golden. Above all, we must not open the oven door or bang it for the first 10 minutes.
• Mix the lemon juice with a spoonful of honey so that the mixture is nice and liquid and brush the still hot buns with it.

Spiral pastry for Easter

Spring holidays are associated with many traditions and one of them is the baking of traditional pastries. Judas has a wonderful taste and is always prepared on Holy Thursday before Easter.

Ingredients:

• 520 g plain flour
• 240 ml of lukewarm milk
• 20 g of fresh yeast
• 75 g softened unsalted butter
• 1 egg yolk
• 70 g of granulated sugar
• Pinch of salt
• 1 whole egg
• Honey for the glaze

Method:

• Sift the flour into a larger bowl and make a well in the middle. Crumble the yeast into it, add 1/2 teaspoon of sugar and pour 2/3 of the lukewarm milk. Using a spoon, mix a little flour into the sourdough, dust the surface with flour and let it rise for about 30 minutes.
• Meanwhile, heat the butter to lukewarm and add to the yeast. Add the egg yolk, a pinch of salt, sugar and the rest of the lukewarm milk and mix slowly with a wooden spoon.
• Dust the work surface with flour, turn out the dough on it and knead thoroughly with your hands for at least 10 minutes so that it is nice and smooth. Cover it with a towel on the surface and let it rise for 30 minutes.
• Then we divide it into pieces weighing 80 g. We roll each piece into 25 cm long and 1.5 cm thick strings, which we twist into a spiral.
• Place on a tray lined with baking paper, cover with a tea towel and leave to rise for another 45 minutes.
• Preheat the oven to 170 degrees and brush all the buns with a beaten egg.
• Place in the oven and bake for about 15 minutes, until they are golden brown.
• Then all you have to do is melt the honey and pour it over the still hot Yiddish.

Italian Easter bread

When we were already looking for interesting recipes for Easter yudas, we also honed in on Italian delicacies and discovered a recipe that is very similar to ours, with almost identical preparation and consistency of the dough. Why not try a sweet delicacy from another world cuisine for Easter.

Ingredients:

For the dough:

• 1 and 3/4 cup plain flour
• Pinch of salt
• Grated rind from 1 chemically untreated lemon
• 2 and 1/2 tablespoons granulated sugar
• 1/4 cup lukewarm milk
• 1 bag of dry yeast
• 2 eggs
• 1/2 cup softened unsalted butter
• 1/4 teaspoon salt

For spreading:

• 1 egg
• 1 tablespoon of lukewarm water

For the frosting:

• Sugar decoration

Method:

• Put flour, salt, lemon zest, sugar into the bowl of a food processor or stand mixer and make a well in the middle.
• Crumble the yeast into it, add lukewarm milk and mix a little with a fork. Add the egg, put the kneading hook on the dough and turn it on for approx. 1 minute.
• Cover the bowl with a plastic lid and let it rise for 2 hours, while every 30 minutes we fold the ends of the dough into the center. We repeat this a total of 4 times.
• After two hours, add butter and start kneading the dough again at medium speed. Let it rest for 10 minutes again.
• After this time, turn on the kneading again and let it work at medium speed for about 6 minutes, until the dough is smooth and does not stick to the walls of the bowl.
• Take a glass bowl, grease it with oil, put the finished dough in it, cover it with cling film and put it in the fridge for 2 hours.
• Then we flour the work surface and turn the dough out onto it. Divide into 8 parts and roll them all out like a rope to a length of 25-30 cm.
• We always connect 2 ropes together at one end and twist one over the other until we connect the other two ends and form a circle/wreath out of them.
• This is how we process the other pieces of dough. Place on a tray lined with baking paper, cover with a tea towel and leave to rise in a warm place for 2 hours.
• Beat 1 egg with water, brush all the wreaths and sprinkle with sugar decoration.
• Preheat the oven to 190 degrees and bake for 20 minutes until golden.
• Remove the baked buns from the tray, place them on a kitchen rack and let them cool.

Interesting facts at the end

We use butter regularly in the kitchen. It is an indispensable ingredient especially for Christmas cookies, but of course it can also be used for other delicacies. But how is such butter actually produced? You can take a look at it in this interesting video.

How It's Made-Butter

Honey is also popular for baking. It has an excellent taste, a characteristic aroma and an amazing texture. We put it on bread and butter, as a topping for Easter cakes, but also as medicine in tea. Let’s see how it looks before the honey actually gets to us.

HONEY | How It's Made

Sugar is also a widely used ingredient. Although many people try not to sweeten it, or many cannot even, it is still one of the ingredients without which it is often simply impossible. How is sugar made?

SUGAR | How It's Made