Bake a bird out of dough. Dough larks

In the spring, people have always celebrated a special holiday - the day of the vernal equinox. It marked the end of winter cold and the imminent onset of heat. On this day, housewives liked to cook sweet buns in the form of larks or other birds, because it was believed that dough birds could bring good weather, spring, warmth and a rich harvest. There was no specific date for the holiday, in every corner people chose the day according to folk signs. Over time, he still had a number - March 22 (March 9, old style).

Initially, such pastries were baked to comply with pagan sacraments and traditions, because the people believed that birds from dough were able to drive away winter and cold. Children and unmarried girls strung birds on wooden rods and ran through the streets with fervent songs and dances, calling for spring.

There are many variations of the recipe, each hostess cooked 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 on Great Lent, respectively, the buns were made lean, that is, neither butter nor eggs were included in the recipe.

How to make larks from yeast dough

Nowadays, this holiday is not fully celebrated, but these buns are a must-try to bake. The interesting appearance and taste of larks will definitely be appreciated by children, and most likely they will want to cook them themselves. Buns made from soft yeast dough are tender, lush and fragrant, their smell and taste will definitely bring spring mood to your home.

Despite the fact that it is customary to cook larks from lean dough, the recipe with the addition of yeast, butter and eggs is a classic.
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. Rub softened butter with flour until crumbs form.
3. Pour milk with risen yeast into a container with butter and knead the dough. By consistency, it should be soft, pliable and not dense.
4. Knead until the dough stops sticking to your hands. Then we cover the container with the dough with a lid and leave it in a warm place for 1.5 hours to grow.
5. The dough should double in volume.
6. Lay the larks loosely on a baking sheet greased with vegetable oil. Each bird can be poured with syrup using a brush.
7. The syrup is easy to make: dissolve sugar in hot water and let cool to room temperature
8. Bake in a preheated oven at 190 degrees for 20-25 minutes until done.
9. Drizzle the finished buns again with syrup and transfer to a wire rack.

How to evenly divide the dough:
We divide the finished dough into two equal parts, 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 sculpting after we completely divide all the dough.

How to sculpt skylarks

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

Method for yeast dough:

1. From the finished pieces approximately equal in size, we roll out long “sausages”.
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. From raisins we make eyes (it is better to cut a large one in half), and on the tail we leave cuts with a knife, imitating feathers.
4. With scissors on the sides, we also make small marks - wings.

How to sculpt for shortcrust pastry:

1. Larks 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 form in the form 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 fashion with your hands without auxiliary tools.
2. We form a ball from the dough, 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. The top should be wider than the bottom.
5. We turn the lower strip onto the upper overlap, forming a wing. Above - the body of a lark, below - the tail.
6. We make incisions on the tail with a knife, 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 st. l soda;
• 1/2 st. l cinnamon;
• 50 g raisins for decoration

Step by step recipe how to make a lark from dough:

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

Lean dough larks without yeast

The tradition of baking buns in the form of birds has been preserved since pagan times. Despite the fact that much 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 spring equinox coincided with the day of commemoration of the 40 martyrs of Sevastia 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, fasting 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 bowl, mix flour, salt and yeast.
2. Pour out the water, knead the dough and knead until it becomes dense and steep.
3. Cover with a lid or cling film and leave the dough for 40-50 minutes in a warm place. We are waiting for the dough to rise.
4. Next, you need to form a cake from the dough, cut off a strip with a knife and roll it into a flagellum. All movements should be done from the middle to the end.
5. We form larks. We decorate with raisins, make eyes for our birds.
6. Put the dough on an oiled baking sheet. It can be lubricated with beeswax, since it is allowed to eat oil during fasting only on weekends.
7. We leave the larks on a baking sheet in a warm place for 20-30 minutes, so that the dough comes up again.
8. Preheat the oven to 180 degrees and bake the larks for 25-30 minutes until cooked.

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 in 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 of 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.
• Butter or margarine is better to take with a fat content above 72%.
• You need to work with the dough quickly, otherwise, instead of puff pastry, you will get shortcrust 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 margarine pieces with flour, but do not rub. We spread the mass in a slide and form a small depression in it.
4. Add pre-salted water to the well.
5. Without effort, we collect the dough into a lump. We try to do everything quickly.
6. Leave the dough in the refrigerator for 30 minutes.
7. We roll out the finished dough into a layer, 15 centimeters long and about 3 cm wide.
8. We form larks, decorate with raisins. You can grease the buns with sugar syrup.

We bake the products in a preheated oven at a temperature of 220 degrees until cooked.

The baking of bird-shaped buns has a very ancient tradition. 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 that - Larks and fell on the day of the spring equinox on March 22. By 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 40 martyrs of Sebaste, whose memory is celebrated on March 22. Such buns are baked from lenten dough, since early spring always coincides with Lent. Here is a detailed story on how to make birds, as well as a recipe for lean yeast dough, which was chosen through many trials and, in my opinion, this is the best recipe not only for larks, but also for a variety of sweet and savory lean pastries.

You will need:

• sugar 1-3 tbsp. l.
• salt 1 tsp
• water 250 ml
• 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 contributes to loosening 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 fits very well.

You will also need raisins or prunes to make bird eyes and sweet strong tea to grease the buns before baking - make this ahead of time (1 tsp or 1 black tea bag per 0.5 cup boiling water + 1 tbsp sugar) .

For baking larks, I take 500 grams of flour. If you want the shape of the birds to be clearer, more 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 gr.

In the dough for sweet pastries, add 3 tbsp. l. Sahara. In unsweetened pastries - 1 tbsp. l.

Step by step photo recipe:

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

With the help of a mixer, I kneaded the dough in 10 minutes - it will take more time with my hands. The mixer is designed in such a way that it forms gluten in the dough in the best way (combines flour protein with water), so even a small amount of dough behaves perfectly when baking and turns out perfect.

Advice: if you will be making a very stiff dough with 600g of flour, and also if you are not sure about 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 household appliances))) - a great topic for a philosophical conversation, but now it’s not about that)))

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 put in a large bag, tied loosely, leaving room to rise, and stored in the refrigerator, but not 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. Remove and defrost when needed.

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

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

Cut the ball of dough into 12 pieces and form 12 small balls - these are almost ready breakfast buns.

Advice: such buns can be quickly baked for breakfast if you make the dough in the evening and put it in the refrigerator. In the morning, let the buns come up well, grease 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 with vegetable oil instead of butter and sprinkling 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 test. But do not forget that we are baking birds and then I will tell you how to form them.

How to make larks from dough

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

Roll out the ball of dough into a tourniquet about 23-25 ​​cm long. The ends of the tourniquet should be thickened - this is the future head and tail of the lark. To make the birds the same, use some object as a measure, such as a knife.

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

Form a beak on the head with your fingers and flatten the tail. Make 4 cuts on the tail with a knife. Here the bird is ready!

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

Seat the birds on a baking sheet greased with vegetable oil or use baking paper - it is not necessary to grease it with oil. Leave for 20 minutes to rise the dough.

Before baking, gently brush each bird with strong sweet tea so that they brown better in the oven.

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

Small pastries without toppings 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 pastries cool.

“Lent is running out, spring is coming. Starlings rustled over the garden - and larks flew to the Forty Martyrs. Every morning I see them in the dining room: sharp-nosed heads with raisins in the eyes look out of the biscuit bowl, and ruddy wings are braided on the back. It’s a pity to eat them, they are so good, and I start with the tail.” (Ivan Shmelev, Easter)

These cute birds are baked in Russia for the holiday Forty Martyrs of Sebaste who sanctify the entire Holy Forty Day with their podvig. 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 pastries are small, the buns turned out to be very tender and airy - they are easily torn and stretched, almost the same as muffin.

Happy spring, friends! Let it be early, bright and kind!

Larks. A short recipe for lean yeast dough.

You will need:

• premium wheat flour 400 - 600 gr (depending on the type of baking)
• sugar 1-3 tbsp. l.
• salt 1 tsp
• water 250 ml
• dry yeast 1 sachet (10 gr)
• refined vegetable oil 6 tbsp.
• vodka 2 tbsp. l.
• vanilla sugar 1 sachet (optional for sweet pastries)

Pour warm water (250 ml) into a small bowl, 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 by hand, add water with foamy yeast and turn on the mixer with dough attachments. Add vegetable oil (6 tablespoons) and vodka (2 tablespoons). Knead a smooth dough with a mixer for 10 minutes.

Shape the dough into a ball, cover with cling film and leave to rise in a warm place 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 lifts, i.e. after 2 hours, the dough is ready for cutting.

How to make larks from dough

Cut the ball of dough into 12 parts: first into 2 parts, then each part again into 2 parts and so on. Form 12 small balls.

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

Tie the tourniquet in a regular knot and form a head and tail. Form a beak on the head with your fingers 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 to rise the dough.

Before baking, grease each bird with strong sweet tea so that they brown better in the oven. Bake the larks in a preheated oven at 200°C for 20 minutes.

Take the birds out of the oven and brush them with vegetable oil while they are hot. Cover with a towel and let the cake cool.

In contact with

The oven on Soroca - the day of the spring equinox - buns in the form of birds, calling them spring - an ancient pagan tradition of the Slavic farmers. At least that's what ethnographers say. 🙂 Christianity adopted this holiday, giving it the name Magpies (in honor of the forty great martyrs), but demanded a reciprocal concession. No matter how the timing of Orthodox Easter changes, but March 22 invariably falls at the very height of Lent, and therefore larks from dough, this traditional ritual or, without fail, must be fasting.

Today we will bake larks from lean yeast dough according to all Lenten canons. My detailed, step-by-step photo recipe will outline the preparation exactly as our grandmothers have done it for a long time - without eggs, milk and other muffins.

For lean yeast dough, we will only use:

• water 250 ml;
• flour 500 gr;
• vegetable oil 2-2.5 tablespoons;
• sugar 2-3 tablespoons;
• salt 1 tsp without a slide;
• yeast 1.5 tsp dry or 25 gr fresh.

As a flavoring, you can take vanillin, cinnamon, cardamom, ginger - whatever you like.

How to bake larks from dough

In order for dough larks, essentially lean buns, to come up faster and turn out to be more magnificent, you can first make a dough from half the flour, the norm of water and sugar. Add the rest of the ingredients later and let the dough rise well a couple of times.

We knead the finished lean yeast dough well and divide it into 2-4 parts.

While we will cut the first quarter of the dough, wrap the remaining pieces in a film or simply cover with a napkin.

Divide a piece of dough into 4 or 6 equal pieces. From such small pieces, we can blind our birds very simply.

First you need to make a "sausage", for which we roll a piece of dough to the desired length.

We flatten the lower tip of the dough on the table and cut it - this will be the tail. From the top we make a head: we fashion a sharp beak, instead of an eye we insert raisins. If the raisins are large, you can cut each berry into 2-4 parts. The simplest lark is ready.

But even lean pastries can be made tasty and sweet, as the main characters of this spring holiday - children - love. Roll out a piece of dough into a cake, grease with vegetable oil and sprinkle with sugar.

We roll the cake into a tight roll, which we tie in a knot and form a lark.

To make dough larks more beautiful and provocative, you can make notches with kitchen scissors - “ruffle the feathers”, or sprinkle the backs with sugar, poppy seeds, sesame seeds or seeds.

Lenten pastries cannot be lubricated with egg or milk, but strong sweet tea will help us to make the larks ruddy, with which we lubricate it before baking.

You need to bake such pastries in the oven at 180-200 degrees, until a beautiful brownish color, 15-20 minutes.

Unusual and delicious meatless buns in the form of birds can be baked not only on the spring equinox, but also on any other occasion when you want something sweet, but lean.

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

In Rus', the elderly noticed that the first messengers in the spring were larks, which flew in 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, a ritual came - by March 22, bake larks from lean dough. For the test you will need:

• 8 cups flour
• 200 grams of vegetable oil,
• 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. From the ready-made steep dough, shape the birds. And bake in the oven until done. It is believed that whoever got a lark with a coin will live a whole year in abundance, without any problems.



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

Hence the ritual of baking larks from dough. Oven larks were handed out to children with wishes of good health and happiness this current year.

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

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

lean dough: Knead 50 g 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 gr of yeast, knead (without lumps), with 3 tablespoons of sugar, add 0.5 liters of warm milk, 2 eggs, a third of a pack of butter (melt, cool), salt, flour.

Usually this portion makes 2 baking sheets of buns, and how you form them depends on the holiday.



Wings attached separately





And the last video.

Happy holiday!

It has always been a tradition in Rus' to bake buns in the form of lark birds on the Forty Disciples Memorial Day, which symbolized the arrival of spring. Moreover, March 22 is the day of the spring equinox. I remember very well that my grandmother baked such cute larks from lean yeast dough. There are many recipes for baking larks, here is one of them from yeast dough.

Recipe for yeast dough for larks:



Recipe for larks:

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

rich 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 sculpt larks from it, showing imagination. Brush with egg on top and bake in the oven.



March 22 is the day of memory of the Forty Martyrs, the Day of the spring equinox. On this day, it is customary to bake buns in the form of bird figurines with open wings and raisin eyes. Such buns have several names: larks, birdies, waders, chuvilki.

The dough can be rich yeast or yeast-free, because there is a post.

Divide the dough into cakes, brush with vegetable oil and sprinkle with sugar. Roll into a roll and tie it in 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 it into thin stripes - feathers.

Spread the bird figurines on a baking sheet, give time for proofing. Lubricate with an infusion of strong sweet tea, the buns will turn out ruddy, with a crispy crust. Bake in the oven at 200C for 20 minutes. After baking, grease the larks with butter, sprinkle with powdered sugar.









(photo from internet)

The ancient feast of the Lark, in which buns or cookies in the form of these birds are baked, dates back to the feast day of the Forty Martyrs of Sebaste in the Russian Orthodox Church. It's March 22nd.

Winter ends - larks fly, bring spring.

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

These days, Great Lent is going on, so baking from unleavened dough.

I remember that my grandmother used to put money in one bird - whoever gets it is special happiness and special well-being in this year.

The dough is very simple:

250 g flour;

1/4 bag of dry yeast;

0.5 cups of water;

1 st. l. sunflower oil;

2 tbsp. l. Sahara;

1/4 tsp salt.

In warm water, mix butter, yeast, salt, sugar. Add flour and knead the dough.

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

suit. I give two rises: I crumpled it up, it came up on the table and I shape it.

We make koloboks, then we roll the bundles, which we fold with a bird, making out the nose and tail, we make eyes from raisins.

We bake as usual.









Recipe for lean larks 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 fit. Punch down and set to fit again.

Divide the dough into 40 equal balls. Roll each ball into a rope about 15 cm long. Tie the tourniquet 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. Put the birds on a baking sheet in a warm place so that the dough rises. Lubricate 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 the 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 lean larks, here all products are taken by eye



And there are also several ways of baking, making larks from dough. Here are the step by step instructions:

We make two sausages and put them on top of each other crosswise. At the top sausage, we flatten the edges, according to the principle of wings, and cut them, imitating feathers.



From the lower sausage we make the head and tail.



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

Here is a small photo tutorial on making classic larks for the Easter holiday from yeast dough.

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

Let's call Spring together! Let's all bake larks together! These cute birds are the true heralds of Spring, sun and warmth! And if you bake many, many warm, ruddy buns in the form of larks for the whole world - Spring will finally come

F.I. Tyutchev

Winter is getting angry
Her time has passed
Spring is knocking on the window
And drives from the yard.

And everything got busy
Everything forces Winter out -
And larks in the sky
The alarm has already been raised.

Winter is still busy
And grumbles at Spring.
She laughs in her eyes
And it only makes more noise...

Wicked witch pissed off
And, capturing the snow,
Let go, run away
To a beautiful child...

Spring and grief is not enough:
Washed up in the snow
And only became blush
Against the enemy.

I've heard a lot about baking skylarks, but this was my first time baking. And let me tell you how exciting and enjoyable it is! Children will be especially happy, just let them bake the dough. True, not always larks are obtained, but sausages, pies, koloboks, suns - but what a pleasure!

How to sculpt larks, I found. And we’ll make a lean yeast dough, like for pizza or donuts, only with more sugar.

Ingredients for Lean Lark Yeast Dough:

- 5.5 cups of wheat flour and another half a cup for sprinkling the table, about 1 kg of flour in total;
- 2 cups of warm water;
- 30 g of fresh yeast;
- 3 tablespoons of sugar;
- 3 tablespoons of sunflower oil;
- raisins - for the eyes, a smaller, dark shade is better suited, it is more similar than large light, amber raisins.

How to bake larks:

We knead the dough.

We crumble the yeast into a bowl, grind with sugar to a liquid state, pour in 1 cup of warm water, stir.

Sift 1.5 cups of flour, knead the dough and put in a warm water bath for half an hour.

Gently mix the approached dough, add the remaining glass of warm water and gradually, sifting, mix the flour - I added 4 cups one at a time. At the end of kneading, pour in sunflower oil.

It turns out a dense dough, a little steeper than usual for pies, so the larks will keep their shape well. Sprinkle the table with flour and knead the dough well so that it becomes homogeneous, smooth. Then sprinkle with flour on all sides so that it does not dry out and does not stick to the bowl, and again put in a water bath for 20 minutes.

Now the fun part - it's time to sculpt the larks!

We have tried 3 methods. The first one I liked the most. When they made the second batch, it became so easy and great to get it! The dough is over

We make sausage.

Tie this sausage into a knot.

At one end we make a round head with a beak, cut the second with a knife, it turns out a fan - this is a tail.

We insert eyes from raisins. Stick them deeper so that they do not fall out when the dough rises.

We plant the larks on a baking sheet for proofing. As long as you blind everyone, they will just fit. I do this: turn on the oven on a small light, and put the baking sheet. On top of the stove. And the oven is warming up, and the buns are warm.

The second way.

We also roll up the sausage, but do not tie it, but simply fold it in the form of a loop.

The loop itself is the head, the tips are the wings. We cut the feathers with a fan, make eyes.

The third way. We make a cake, narrow on one side, on the other it expands.

At the narrow tip we make a beak and eyes, and a wide one, slightly pressing, cut into two - a tail and a wing.

We cut the “feathers” on the tail and wing, bend the wing up.

We spread the larks on a baking sheet not very close to each other, the distance between them should be at least 5-7 cm so that the baking that comes up does not stick together.

Sprinkle the larks with sugar and put in a warm oven and bake at 180-200 (depending on how it fits), I baked for 45 minutes.

Ready-made larks are very beautiful! Golden, and when you take it in your hands - warm! This is how spring feels!