Larks (Lenten buns)
6 servings
60 minutes
Larks are traditional lean buns symbolizing spring and the awakening of nature. Their roots go back to folk customs when bird figures were baked in March to call for warmth and sunshine. The buns have a light sweet taste due to vanilla sugar, and the soft, airy dough with a crispy crust makes them particularly enjoyable. They are perfect for tea time or as a treat in a family setting. They are easy to prepare: from yeast dough, birds with knotted bodies, raisin eyes, and graceful tails are formed. Baked larks are lightly sprayed with water and covered with a towel to keep them soft and fragrant. This is not just a bun — it is a symbol of the anticipation of spring and the joy of renewal.
1
Prepare yeast dough.
- Water: 500 ml
- Sugar: 0.8 glass
- Vanilla sugar: 1 teaspoon
- Fresh yeast: 30 g
- Salt: 1 teaspoon
- Wheat flour: 7 glasss
- Vegetable oil: 0.5 glass
2
Roll the prepared dough into a rope and divide it into 40 equal parts.
3
Roll each piece of dough into a rope 15 cm long.
4
Tie the cord in a knot, shaping one end like a bird's head.
5
Flatten the other tip slightly and make several cuts in the shape of a bird's tail.
6
Make eyes from raisins (cut the raisin into several pieces).
- Sugar: 0.8 glass
- Vegetable oil: 0.5 glass
7
Place the larks on a greased baking sheet and put them in a warm place to rise a bit.
8
When the larks come, grease them with vegetable oil or sweet tea.
- Vegetable oil: 0.5 glass
- Sugar: 0.8 glass
9
Bake the buns for 20-25 minutes at 180 degrees.
10
Remove the ready larks from the tray, place them on a wooden surface, lightly spray with water, cover with a towel, and let rest for 10-15 minutes.
- Water: 500 ml