Spring larks made from yeast dough. How to bake a lark: recipe with photo How to make birds from dough recipe

How to bake "larks"? How to prepare dough for larks?

In Rus', older people noticed that the first messengers in the spring were larks, which flew from distant countries in the second half of March. Later this event was timed to coincide with the great Orthodox holiday 40 Martyrs/Magpies and along with the holiday came a ritual - on March 22, baking larks from Lenten dough. For the test you will need:

• 8 cups flour,
• 200 grams ,
• 1 packet of dry yeast,
• 400 grams of water
• 150 grams of sugar,
• 1 teaspoon salt.

Mix all the ingredients and knead thoroughly, adding a few coins. Shape the prepared stiff dough into birds. And bake in the oven until done. It is believed that whoever gets a lark with a coin will live in abundance for a whole year, without all the problems.



The spring equinox, which is celebrated on March 22, marks one of the ancient Slavic holidays - Zhavoronki. Previously, it was believed that it was on this day that larks began to arrive, and other migratory birds began to fly after them. People used to always say: The lark brought forty birds with him.

Hence the ritual of baking larks from dough. Stove larks were distributed to children with wishes for good health and happiness this current year.

Signs: if it snows on the Lark holiday, then the whole Easter week will be cold, and if the weather is good, dry on this holiday, then on Easter it will also be dry and there will be no rain.

In the photo, the lark buns are made from yeast dough. Butter yeast dough differs from lean dough in that the butter dough contains butter and an egg and is made with milk, while the lean dough consists, in turn, of water and lean, sunflower milk.

Lenten dough: Mash 50 grams of yeast (without lumps), with 3 tablespoons of sugar, add 0.5 liters of warm water, 5 tablespoons of oil, a little salt and flour, knead the dough so that it is not too tight.

Butter dough: 50 grams of yeast, knead (without lumps), with 3 tablespoons of sugar, add 0.5 liters of warm milk, 2 eggs, a third of a stick of butter (melt, cool), salt, flour.

This batch usually makes 2 trays of buns, but how you shape them depends on the holiday.



The wings are attached separately





And lastly, a video.

Happy holiday!

On the day of remembrance of the Forty Disciples in Rus', it has always been a tradition to bake buns in the shape of lark birds, which symbolized the arrival of spring. Moreover, March 22 is the day of the spring equinox. I remember very well that my grandmother baked these cute larks from lean yeast dough. There are many recipes for baking larks, here is one made from yeast dough.

Yeast dough recipe for larks:



Recipe for making larks:

for believers who observe fasting, fasting larks: dilute yeast in warm water, add flour, sugar, vanillin. knead a dense dough, let it rise, roll out and cut into strips 10 cm long and approximately 2 cm wide. tie the strip in a knot to make a head, stick 2 raisins instead of eyes, make wings and stick to the larks, mark pimples on the tail with a knife. sprinkle with sugar and bake in the oven.

butter larks: 3 cups flour, 125 g milk, 10 g yeast, 15 g butter, 2 tablespoons sugar, salt, 1 egg, 1 tablespoon vegetable oil. From these ingredients we prepare yeast dough and make larks from it, showing our imagination. brush the top with egg and bake in the oven.



March 22 is the day of remembrance of the Forty Martyrs, the Day of the Vernal Equinox. On this day, it is customary to bake buns in the form of bird figures with open wings and with raisin eyes. These buns have several names: larks, ptyushki, waders, chuvilki.

The dough can be rich with yeast or without yeast, because we are fasting.

Divide the dough into flat cakes, grease the top with vegetable oil and sprinkle with sugar. Roll into a roll and tie it with a knot. One end of the knot is the bird's tail, the other is the head and beak. We flatten the end of the knot and cut into thin strips - feathers.

Place the bird figures on a baking sheet and allow time to proof. Lubricate with infusion of strong sweet tea, the buns will turn out golden brown, with a crispy crust. Bake in the oven at 200C for 20 minutes. After baking, grease the larks with butter and sprinkle with powdered sugar.









(photo from the Internet)

The most ancient holiday of the Larks, in which buns or cookies are baked in the shape of these birds goes back to the day of remembrance of the Forty Martyrs of Sebaste in Russian Orthodox Church. It's March 22nd.

Winter is ending - The larks are flying, bringing spring.

This is the day of the equinox, that is, day and night are equal in time.

These days it is Lent, so baked goods are made from unleavened dough.

I remember that my grandmother put one bird's worth of money - whoever gets it gets a special one There will be happiness and special prosperity this year.

The dough is the simplest:

250 g flour;

1/4 packet of dry yeast;

0.5 glasses of water;

1 tbsp. l. sunflower oil;

2 tbsp. l. Sahara;

1/4 tsp. salt.

Mix butter, yeast, salt, sugar in warm water. Add flour and knead the dough.

You can add vanillin if you like. Leave the dough in a warm place until it rises.

suit. I give it two lifts: it fits, I collapse it, it fits on the table and I mold it.

We make buns, then we roll into ropes, which we fold into a bird shape, shaping the nose and tail, and we make eyes from raisins.

We bake as usual.









Recipe for Lenten larks made from yeast dough:

Knead the dough: Warm water 250 ml + yeast 2 tsp + sugar 1/4 cup + vanillin + 1 tsp. salt + flour 500 gr. + vegetable oil 50 gr. Leave it to come up. Knead and set again.

Divide the dough into 40 equal balls. Roll each ball into a rope approximately 15 cm long. Tie the rope in a knot, giving one end the shape of a bird's head, flatten the other end with a tail and make cuts. Cut the raisins into 4 parts and make eyes for each bird. Place the birds on a baking sheet in a warm place so that the dough rises. Brush with sweet tea. Bake at 180 degrees until done.

There is a good omen that larks bring spring on their wings and tails. Our distant ancestors, the Slavs, and later Christians, celebrated the beginning of spring by baking larks from dough.

Each housewife has her own recipe for dough for making larks.

Here is a recipe for making Lenten larks, here all the ingredients are taken by eye



There are also several ways of baking and making larks from dough. Here are the step-by-step instructions:

We make two sausages and place them on top of each other crosswise. We flatten the edges of the top sausage, like wings, and cut them, imitating feathers.



From the bottom sausage we make a head and a tail.



Bake the larks in the oven until done. After baking, grease with vegetable oil.

Here is a short photo master class on making classic larks for Easter holiday from yeast dough.

Roll the sausage and tie it into a knot. We make a tail with a knife and use a piece of raisin to create eyes and sculpt a beak.

Rating: 5.0/ 5 (1 vote cast)

Cooking time: about 3 hours.

Yield: 16 products.

Greetings to all readers of the Samsebesef-povar.ru blog!

I present to your attention a simple recipe for larks made from yeast dough, which our great-grandmothers baked on the day of the spring equinox. This day is also popularly called Magpies or Larks, and in the form of birds it symbolizes the arrival of spring, warmth and the return of birds from warm countries.

Today we will bake sweet lark buns, which are very interesting and fun to make with the kids.

Ruddy, beautiful birds go great with aromatic tea, which can be easily purchased in an online tea store.

Recipe for larks made from yeast dough:

Since I use dry yeast, I first need to wake it up. To do this, in a small bowl, dilute the yeast in lukewarm milk, adding a pinch or two of granulated sugar. After stirring the dough well, leave it in a warm place for a quarter of an hour until a characteristic cap forms. If you are using fresh yeast, you can add it directly to a warm liquid (in our case, milk), after kneading it with your hands.

Meanwhile, for the yeast dough, combine milk with butter, put the mixture in the microwave or on the stove. Heat the liquid until the oil is completely dissolved and the milk is at a warm temperature.

Now add yeast to the warm milk-butter mixture, beat in the eggs and mix everything well.

Pour sifted wheat flour, salt and granulated sugar into the dough for larks.

More interesting recipes:

Baking buns in the shape of birds has very ancient traditions. All northern peoples have always welcomed spring with joy and celebrated the return of birds from warm countries. Among the Slavs, the holiday was called “Larks” and fell on the day of the vernal equinox, March 22. For this day, small lark buns were baked, since it was believed that with the arrival of these birds, spring comes into its own. In the Orthodox Christian tradition, larks are baked in the amount of 40 pieces, according to the number of the 40 Martyrs of Sebaste, whose memory is celebrated on March 22. These buns are baked from Lenten dough, since early spring always coincides with Lent. Here is a detailed story about how to make birds, as well as a recipe for lean yeast dough, which was chosen through many trials and, to my taste, this best recipe not only for early risers, but also for other various sweet and savory lean pastries.

You will need:

• premium wheat flour 400 - 600 g (depending on the type of baked goods)
• sugar 1-3 tbsp. l.
• salt 1 tsp.
• water 250 ml
• dry yeast 1 sachet (10 g)
• refined vegetable oil 6 tbsp. l.
• vodka 2 tbsp. l.

We are not embarrassed by the presence of vodka in the recipe - cooks have long noticed that alcohol helps to loosen the dough and this is true. I think that thanks to vodka, the yeast works more actively and this dough, despite the large amount of flour, always works very well.

You will also need raisins or prunes to make eyes for the birds, and sweet strong tea to grease the buns before baking - prepare it in advance (1 tsp or 1 bag of black tea per 0.5 cup boiling water + 1 tbsp sugar) .

To bake larks, I take 500 grams of flour. If you want the shape of the birds to be more clear and sculptural, take 600 grams of flour. This dough behaves perfectly in the oven both in small forms - buns, pies, and in the form of large pies. It can be used for deep-fried baking, but then reduce the amount of flour to 400 g.

Add 3 tbsp to the dough for sweet baking. l. Sahara. For savory baked goods - 1 tbsp. l.

Step-by-step photo recipe:

Sift flour (500 g) into a mixer bowl, add sugar (3 tbsp) and salt (1 tsp), mix, add water with foamed yeast and turn on the mixer with dough kneading attachments. Add vegetable oil (6 tbsp) and vodka (2 tbsp). Knead into a smooth dough.

Using a mixer, I kneaded the dough in 10 minutes - it will take longer by hand. The mixer is designed in such a way that the best way forms gluten in the dough (combines flour protein with water), which is why even a small amount of dough behaves perfectly when baking and turns out perfect.

Advice: if you are making a very stiff dough with 600 grams of flour, and also if you are not sure of the power of your mixer, knead the dough with your hands.Did you understand what I wrote?))) I wrote that our gentle female hands cannot be replaced by any Appliances))) - an excellent topic for a philosophical conversation, but that’s not about that now)))

Pick up the dough with your hand - form a ball, cover with cling film or a towel and leave in a warm place for 1 hour to rise.

After 1 hour, knead the dough well to remove carbon dioxide, cover again and leave to rise for another 1 hour. After two rises, i.e. after 2 hours, the dough is ready for cutting.

Advice: The finished dough can be placed in a large bag, tied loosely, leaving room for rising, and stored in the refrigerator, but no more than 2-3 days. After this period, the dough will begin to sour and become unusable. If you want to use the dough even after a week, put it in the freezer. When needed, remove and defrost.

Properly prepared dough has a very delicate consistency, is easy to cut, and does not stick to the knife, hands or work surface. To form products from this dough, you can use a small amount of vegetable oil - lubricate your hands with it.

Punch down the dough, form into a ball and place on the work surface.

Cut the ball of dough into 16 pieces and form 16 small balls - these are almost ready-made breakfast rolls.

Advice: These buns can be quickly baked for breakfast if you prepare the dough the night before and put it in the refrigerator. In the morning, let the buns rise well, brush with strong tea, sprinkle with, for example, sesame seeds, poppy seeds, oatmeal, coarse salt and bake. Great idea - homemade buns ! You can also bake Lenten , brushing the dough vegetable oil instead of cream and sprinkled with cinnamon and sugar. And also . In addition, traditional for Russian cuisine pies and pies With various fillings, donuts - there are a lot of options for using this dough. But don’t forget that we are baking birds and then I will tell you how to shape them.

How to make larks from dough

There are many ways to shape larks, but this is my favorite ⇓⇓⇓

Roll out the ball of dough into a rope approximately 23-25 ​​cm long. The ends of the rope should be thickened - this is the future head and tail of the lark. To ensure that the birds are the same, use an object, such as a knife, as a measure.

Tie the rope in a regular knot and form a head and tail. Flatten the dough; there should be no tension in it.

Use your fingers to form a beak on the head and flatten the tail. Make 4 cuts on the tail with a knife. Now the bird is ready!

All that remains is to make the eyes. It is convenient to use a toothpick - poke holes in the head with it and insert pieces of raisins or other suitable dried fruits into them. I added small black peppercorns - it looks nice, but don't forget to remove the pepper before eating)))

Place the birds on a baking sheet greased with vegetable oil or use baking paper - there is no need to grease it with oil. Leave for 20 minutes for the dough to rise.

Before baking, carefully brush each bird with strong, sweet tea to help them brown better in the oven.

Bake the larks in a preheated oven at 200°C for 20 minutes.

Small baked goods without filling usually do not cause problems and usually when the birds are browned they are ready and well baked inside.

Remove the birds from the oven and, while they are hot, brush with vegetable oil, cover with a towel and let the baked goods cool.

“Lent is already coming to an end, spring is coming. The starlings made noise over the garden, and the larks also flew to the Forty Martyrs. Every morning I see them in the dining room: sharp-nosed heads with raisins in their eyes looking out from the bread bowl, and ruddy wings braided on their backs. It’s a pity to eat them, they are so good, and I start with the tail.” (Ivan Shmelev, Easter) The Forty Martyrs of Sebaste, who sanctify the entire Holy Pentecost with their feat. Bake larks with your children, let this ancient tradition take root in your families.

Despite the fact that this lean dough is very strong and the baked goods are small, the buns turned out to be very tender and airy - they tear and stretch easily, almost the same as baked goods.

Pour into a small bowl warm water(250 ml), add sugar (1 tsp) and dry yeast (1 sachet), stir and wait until the yeast foams.

Sift flour (500 g) into a mixer bowl, add sugar (3 tbsp) and salt (1 tsp), mix with your hand, add water with foamed yeast and turn on the mixer with dough kneading attachments. Add vegetable oil (6 tbsp) and vodka (2 tbsp). Knead the smooth dough with a mixer for 10 minutes.

Form the dough into a ball, cover with cling film and leave in a warm place to rise for 1 hour.

After 1 hour, knead the dough well to remove carbon dioxide, cover again and leave to rise for another 1 hour. After two ascents, i.e. After 2 hours, the dough is ready for cutting.

How to make larks from dough

Cut the ball of dough into 16 parts: first into 2 parts, then each part again into 2 parts, and so on. Form into 16 small balls.

Roll out the ball of dough into a rope approximately 23-25 ​​cm long. The ends of the rope should be thickened - this is the future head and tail of the lark.

Tie the rope in a regular knot and form a head and tail. Use your fingers to form a beak on the head and flatten the tail. Make 4 cuts on the tail with a knife. Using a toothpick, make holes in the head for the eyes and insert pieces of raisins into them - the bird is ready.

Place the birds on a baking sheet greased with vegetable oil or use baking paper. Leave for 20 minutes for the dough to rise.

Before baking, brush each bird with strong, sweet tea to help them brown better in the oven. Bake the larks in a preheated oven at 200°C for 20 minutes.

Remove the birds from the oven and, while they are hot, brush with vegetable oil. Cover with a towel and let the baked goods cool.

In spring, people have always celebrated a special holiday - the day of the vernal equinox. It marked the end of the winter cold and the imminent onset of warmth. Housewives on this day loved to prepare sweet buns in the shape of larks or other birds, because it was believed that birds made from dough could bring good weather, spring, warmth and a rich harvest. The holiday did not have a specific date; in every corner people chose the day according to folk signs. Over time, he finally got a date - March 22 (March 9, old style).

Initially, such pastries were baked to observe pagan sacraments and traditions, because people believed that birds made from dough could drive away winter and cold. Children and unmarried girls strung birds on wooden rods and ran through the streets with cheerful songs and dances, inviting spring.

There are many variations of the recipe; each housewife prepared it in her own way. Any flour was used: oatmeal, wheat or rye, the dough was kneaded with yeast, gingerbread or shortbread. The celebration always fell during Lent, so the buns were made lean, that is, the recipe did not include either butter or eggs.

How to make larks from yeast dough

Nowadays, this holiday is not fully celebrated, but you should definitely try baking these buns. Interesting appearance and children will definitely appreciate the taste of larks, and most likely, they will want to cook them themselves. The buns made from soft yeast dough are tender, fluffy and aromatic, their smell and taste will definitely bring spring mood to your home.

Despite the fact that larks are usually prepared from lean dough, the classic recipe is with the addition of yeast, butter and eggs.
Ingredients:

• 1 glass of milk;
• 2 tbsp. l. Sahara;
• a pinch of salt;
• 1 tsp. dry yeast;
• 50 g butter;
• 3 cups flour;
• 50 g raisins for decoration

• 2 tbsp. l. Sahara;
• 2 tbsp. l. Water

1. Dissolve salt and sugar in warm milk, add yeast, stir and leave for 15-20 minutes.
2. Grind the softened butter with flour until crumbs form.
3. Pour milk with suitable yeast into a container with butter and knead the dough. The consistency should be soft, pliable and not dense.
4. Knead until the dough stops sticking to your hands. Then cover the container with the dough with a lid and leave it in a warm place for 1.5 hours to rise.
5. The dough should increase in volume several times.
6. Place the larks loosely on a baking sheet greased with vegetable oil. Each bird can be coated with syrup using a brush.
7. The syrup is made simply: dissolve sugar in hot water and let cool until room temperature
8. Bake in a preheated oven at 190 degrees for 20-25 minutes until done.
9. Pour the finished buns with syrup again and place on a wire rack.

How to evenly divide the dough:
Divide the finished dough into two equal parts, and divide the resulting pieces again. We do the same with the remaining parts. Roll each piece into a ball and place on a floured board or table. We start modeling after we have completely divided all the dough.

How to sculpt larks

Larks from yeast, butter, lean and shortbread dough are molded in different ways.

Method for yeast dough:

1. Roll out long “sausages” from prepared pieces of approximately equal size.
2. We tie the “sausage” into a regular knot, one edge will act as the head, the second will become the tail of our lark.
3. We make eyes from raisins (it’s better to cut large ones in half), and make cuts on the tail with a knife, imitating feathers.
4. Using scissors, we also make small marks on the sides - wings.

How to make shortbread dough:

1. Larks made from shortbread or gingerbread dough are not tied into a knot. The products are not voluminous, but are made in profile. If you have a shape in the shape of birds, then you simply roll out the dough into a layer and cut out figures from it. But if there is no form, this is not a problem, because larks are not difficult to sculpt with your hands without auxiliary tools.
2. Form a ball from the dough and roll it into a round layer.
3. Cut the circle into 8 even pieces. The sharp side will be the head and beak.
4. On the bottom of the dough, make a vertical cut not in the middle. Top part should be wider than the bottom one.
5. We turn the bottom strip onto the top one, overlapping it, forming a wing. Above is the body of a lark, below is the tail.
6. Using a knife, we make cuts on the tail, imitating feathers.

Recipe for larks from shortcrust pastry

This variation of the recipe was invented by people who do not want to use yeast dough, but continue to appreciate the traditions of their ancestors and love baking.

Ingredients:

• 200 g butter or margarine;
• 2 large chicken eggs;
• 1 cup of sugar;
• 200 g low-calorie mayonnaise;
• 2 tbsp. l potato starch;
• 2 cups sifted flour
• 1/2 tbsp. l soda;
• 1/2 tbsp. l cinnamon;
• 50 g raisins for decoration.

Step-by-step recipe for making a lark from dough:

1. Place softened butter at room temperature in a separate container. Pour sifted flour into the mixture.
2. Mix the butter with flour until crumbs form.
3. Add starch, mayonnaise and soda.
4. In a separate bowl, beat the eggs with sugar and pour into the rest of the mixture.
5. Quickly knead the dough. It should turn out soft and elastic, not stick to your hands.
6. Knead the dough into a ball shape, wrap it in cling film and leave in the refrigerator for 20 minutes.
7. We form larks and decorate with raisins. Carefully place on a generously greased baking sheet.
8. Place in a preheated oven at 200 degrees for 20 minutes and bake until done. Ready larks should be golden in color.

Larks made from lean dough without yeast

The tradition of baking buns in the shape of birds has been preserved since pagan times. Despite the fact that a lot has changed since then, the custom of baking larks has not been forgotten in many families. Paganism was replaced by Orthodoxy and almost all holidays were closely intertwined with each other. The day of the vernal equinox coincided with the day of remembrance of the 40 Sebastian martyrs in the church calendar. In the 4th century, 40 Roman Christian soldiers were tortured and killed for refusing to worship pagan gods, and over time, people began to celebrate these two events together by baking exactly 40 larks, equal to the number of soldiers. Years later, the holiday received another name - “Magpies”.

Following Orthodox traditions, Lenten larks should be baked from prosphora dough.
Ingredients:

• 0.5 l of water;
• 1 tsp salt;
• 10 g yeast;
• 1100 g flour.

Step-by-step cooking recipe:

1. In a separate container, mix flour, salt and yeast.
2. Pour out the water, knead the dough and knead until it becomes dense and stiff.
3. Cover with a lid or cling film and leave the dough for 40-50 minutes in a warm place. We wait until the dough rises.
4. Next, you need to form a cake from the dough, cut a strip with a knife and roll it into a flagellum. All movements should be done from the middle to the end.
5. Forming larks. We decorate with raisins and make eyes for our birds.
6. Place the dough on a greased baking sheet. Can be lubricated beeswax, since during Lent it is allowed to eat butter only on weekends.
7. Leave the larks on the baking sheet in a warm place for 20-30 minutes so that the dough rises again.
8. Preheat the oven to 180 degrees and bake the larks for 25-30 minutes until done.

Salt dough larks

For fans of salt dough, there is another variation of this recipe. It is not necessary to knead the dough yourself, because you can always buy ready-made dough at the store. But you can cook larks yourself, without resorting to buying semi-finished products.

Ingredients:

• 300 g flour;
• 250 g butter or margarine;
• a pinch of salt;
• 90 ml water.

Salt dough is easy to prepare, but you need to follow a few rules:

• The room in which you cook should be cold.
  All
• It is better to keep the ingredients in the refrigerator or freezer before cooking.
• It is better to take butter or margarine with a fat content above 72%.
• You need to work with the dough quickly, otherwise you will end up with shortbread instead of puff pastry.

Step-by-step cooking recipe:

1. Pour the sifted flour onto the table.
2. Grate slightly frozen margarine or butter and pour into flour.
3. Mix the pieces of margarine with flour, but do not rub them in. We spread the mass in a mound and form a small depression in it.
4. Add pre-salted water to the hole.
5. Without any effort, gather the dough into a ball. We try to do everything quickly.
6. Leave the dough in the refrigerator for 30 minutes.
7. Roll out the finished dough into a layer, 15 centimeters long and approximately 3 cm wide.
8. We form larks and decorate with raisins. You can grease the buns with sugar syrup.

Bake the products in a preheated oven at 220 degrees until done.

One of the messengers of spring is the lark; it is he who sings to us about the coming of spring, jumping from branch to branch of already reviving trees. From time immemorial, in pagan Rus' it was customary to celebrate spring on March 22. On the day of the vernal equinox, people traditionally baked larks from dough and sang chants to invite spring.

Later, the day of remembrance of the forty martyrs of Sebaste appeared in the Christian calendar; it was also celebrated on March 22. Celebrating two holidays together, they began to bake 40 birds from dough, and gradually the holiday received another name - Magpies.

Fragrant larks with a beautiful crispy crust were distributed to children, they ran around the yard and invited spring, singing songs - stoneflies. Cookies or buns were made from different doughs: rye, gingerbread, shortbread, yeast-free salty or yeast sweet. The welcoming of spring most often falls during Lent, so the buns were lean, without eggs or butter.

The baking of larks is still customary on the day of the Annunciation celebration (April 7 according to the new style, has a constant date).

We bake the harbingers of spring - larks from dough. A bread machine will help us in kneading the dough, which will make the work easier and free your hands.

To prepare Lenten buns from Lenten dough you will need

• Wheat flour (premium grade) – 0.5 kg,
• Water – 0.3 liters,
• Vegetable oil – 3 tbsp. spoons,
• Salt – 1 teaspoon,
• Granulated sugar – 2 tbsp. spoons,
• Active dry yeast – 1.5 teaspoons,
• Seedless raisins for decoration.

Kneading dough in a bread machine is a truly magical process; without getting your hands dirty, you will get the perfect dough, from which you can form figures and bake them in the oven.
Pour dry quick-acting yeast into the bread machine bucket (no need to fill it with water in advance) and pre-sifted wheat flour. The flour is followed by granulated sugar, salt, vegetable oil and water.
Close the lid of the bread machine and select the “Dough” mode; the process will last about two hours.

We take the finished dough out of the bread machine and, wrapping it in cling film or putting it in a plastic bag, put it in the refrigerator for one hour.

The chilled dough should be divided into equal parts. Roll each lump in flour and roll into a rope no more than two centimeters thick. The length of the tourniquet should be about 15 centimeters. Roll the tourniquet into a roll and pinch the edges so that it does not unroll.

We tie each tourniquet in a knot. On one side we form the lark’s head, and on the other the tail.

You need to make several cuts on the bird's tail with a knife.
In order to make the eyes of larks, we use raisins. Large raisins can be cut into several parts.

This photo shows another way to sculpt a bird.

It is also quite simple, it is not difficult to repeat.

Place on a baking sheet greased with vegetable oil, leave the birds warm so that the dough rises a little. Just be careful, if the dough sits too warm, your birds will spread and lose their shape.

Most often, such baked goods are coated with beaten egg white for shine, but since we bake larks during Lent, our brushing will be lean.
To do this, brew strong tea in a small cup (use tea in a bag), add granulated sugar (3 tablespoons) and cool. Dissolve potato starch in it (1/2 tablespoon), mix everything until the lumps are completely dissolved. Warm the mixture in the microwave or finish the first rolls over medium heat.

As a result, we get sweet tea jelly, which we will use to grease the baked goods. This glaze will give it a beautiful shine.

Place the baking sheet with the birds in an oven preheated to 190 degrees for 25-30 minutes.
Hot products can also be greased with the remaining tea jelly.

Children will really like this lark. My kids took great pleasure in helping me sculpt them. Give these buns or cookies to your family and friends and wish them happiness!

Best regards, Anyuta.