Moscow Larks
4 servings
40 minutes
Traditionally, birds made from Lenten yeast dough are baked on March 22, the day of the vernal equinox according to the Orthodox calendar is considered a great holiday - the day of remembrance of the Forty Martyrs. But the custom is obviously more ancient: even in pre-Christian Rus', the arrival of spring was celebrated with "bird bread.
1
Dissolve salt, oil, and honey in 1/3 cup of hot water. Boil the kettle and immediately pour the water into a round glass bowl, where you will then knead the dough. There's no need to wait for the water to cool; you can start cooking right away. Tip: don't pour all the water at once and don't add all the flour at once; watch the consistency - from experience, the proportions in the recipe sometimes don't match the ideal dish - we do everything 'by eye'.
- Salt: pinch
- Unrefined sunflower oil: 3 tablespoons
- Honey: 2 tablespoons
2
Knead a firm dough from the resulting mixture, gradually adding sifted flour. If necessary, add more flour. Knead the dough for at least 15 minutes (this is important).
- Wheat flour: 1 glass
- Baking powder (raising agent): 0.3 teaspoon
3
Roll the prepared dough into a sausage (thicker than a finger - slightly thinner than a sausage) and cut it into not very large equal pieces (don't make them too small, as space is needed for wrapping the birds into knots).
4
Make a lark from each piece (just tie a knot, make one end the head and decorate with raisins or dried apricots, and flatten the other end like a tail and make feathers with a knife). Place in a preheated oven at 180 degrees and bake for 15-20 minutes.
- Raisins: to taste
- Dried apricots: to taste
