How to bake larks. Step by step recipe with photo
Larks - Antique Cookies
I remember this cute cookie in the form of birds from childhood. An aunt I know used to bake larks every year on the vernal equinox - March 22 (March 9, old style). She cooked these baked birds from shortcrust pastry, and since she never had the patience to stir the sugar in the dough to the end (as well as in the cream), these larks were delicious and funny, but they invariably squeaked on their teeth.
Then larks were made from yeast dough and bakeries. For them, these sweet birds turned out to be large, rounded, with a spread tail and raisin eyes, and required some kind of washing, it was impossible to eat such a serious lark dry.
I've always wondered why housewives bake larks. Here's what I learned.
A flock of spring dough larks
At first, Russian housewives baked larks (grouse, magpie sandpipers, birds, chuvileki, gussets, chibriks, bullfinches or sparrows) and bread balls-koloboks (they were also called kolobans or kolobans) for pagan rituals. The dough birds were supposed to bring spring, good weather and a bountiful harvest. A washed coin (for good luck) was put into one of the larks and it went to the luckiest eater.
Spring dough birds!
Koloboks - Kolobans helped the peasants to drive away cold and frost. Starting from the day of Sorokov-Zhavoronkov, every day one baked ball was thrown out of the window with the words: "Frost, red nose, here's bread and oats for you, and now get out, pick up, hello!" And so all forty days. It was believed that cookies-kolobans would appease Frost and convince him to leave, giving way to Spring.
More koloboks were placed in a nest made of twigs. Kolobans in the nest depicted bird eggs. Then the symbolic nest with dough eggs was taken to the chicken coop, and it was believed that this would help the chickens stay healthy and lay better.
Sweet larks made of dough were put on poles and the children ran with birds on sticks outside to greet spring! Children and unmarried girls called the spring with cheerful, perky calls (ritual songs), which were called Vesnyanka or Freckles. They formulated all the wishes of the peasants related to a bountiful harvest, good weather and everything that was important so that their life would be well-fed all year after the new harvest.
Larks bring spring on their wings
Larks were also hung on strings in the windows, and they, swaying, “flew” from the movement of the air, also luring spring and happiness into the house.
This holiday coincided with the day of remembrance of the Sebastian Christian soldiers who died for the faith of Christ, there were exactly 40 people, forty Sebastian martyrs. The holiday of the meeting of spring and the commemoration of Christian martyrs was celebrated together, and therefore it was 40 larks that began to bake, in memory of each passion bearer. And gradually another name stuck to the holiday of the Lark - Magpies (from the numeral “forty” - 40).
There are proverbs associated with Larks (Forty), for example:
Holy magpies, golden kolobans.
A sandpiper flew over the magpies from overseas, brought spring (water) from captivity.
Biscuits in the form of birds and koloboks were made from different doughs: rye, oat and wheat. The dough was prepared with yeast, shortbread or gingerbread. Since the celebration of the Forties (Larks) fell on Great Lent, the dough was made lean. That is, baked goods were prepared without eggs and without butter.
You can bake larks or other birds from any dough: lean or regular, with butter and eggs, even from ready-made yeast bought in cooking. I'll show you how to make skylarks out of a lean yeast dough that tastes a bit like gingerbread or homemade shortbread.
What you need for Larks:
for 40 pieces
- Flour - 6-7 glasses (watch the consistency of the dough, first 6, add the rest of the flour as needed);
- Sugar - 2/3 cup;
- Salt - a pinch;
- Spices at will: vanilla sugar, allspice or chili, cinnamon - pinch at a time;
- French yeast (instant or active) 2 teaspoons or ordinary - a piece of stick (30 g);
- Water - 2 glasses;
- Vegetable oil - 1/2 cup;
Raisins for the eyes of larks - just a little + vegetable oil or very sweet tea for greasing baked goods on top.
How to bake Zhavoronkov
1. Make a lean yeast dough
- If you have Active yeast (dry French) or traditional yeast stick - dilute in warm water (temperature 35-37 degrees C) with sugar. Allow the yeast mixture to bubble up so that the yeast revives and the reaction begins. Mix all dry dough ingredients and combine with yeast mixture and butter.
- If you have Fast acting yeast (dry French) - they must be mixed immediately with the rest of the dry components, then - filled with the same warm water and oil.
- Knead the dough so that it stops sticking to your hands. The consistency of the dough will not be very steep. Sprinkle flour on top of the dough or brush with oil to keep it warm.
- Cover the dough with a lid or cellophane, wrap it up and place in a warm place to grow. After 1-1.5 hours, knead the dough, wrap it up again and wait until it rises again. The whole process can take 3-3.5 hours.
3. Make larks
- When the dough has risen, divide it into 2 pieces. Set aside one part of the lean dough and cover so that it does not get windy (this part will go to the second baking sheet) and then do the same as with the second.
- Roll the second part into a sausage, which is divided into 20 parts.
3.1. How to portion dough evenly
I first divided this flagellum of dough (there are 20 future larks in it) in half (now there are already 10 birds in each piece), then again in half (5 birds) and then I divided it by eye, so it can be divided into five more or less equal portions.
Roll the dough pieces into balls. 5 larks will come out of this sausage
Roll each into a ball and put on the table, sprinkled with flour. As soon as the whole portion of the dough (20 balls) is formed, we make larks.
20 future larks
3.2. How to make a lark
It is very simple to prepare a lark from yeast dough, you need to: roll the ball into a string (length 16-18 cm).
Roll the ball into a long strip (so it is more convenient to tie it in a knot)
And tie this string in a knot.
We make a wide loop and stretch the tip of the dough flagellum into it. A large loop is needed so that the dough does not stick together while tying a knot
The tip of the string that looks up is the head of the lark, and the tip that looks down is the tail.
The head should look up, otherwise the bird will turn out to be sad
For the tail Slightly flatten the tip of the dough and cut with a knife, depicting tail feathers.
We cut the tail for beauty
For the head - pull out the tip of the dough in the form of a beak and attach eyes (cut the zest into several parts, the whole will be great).
Pull out the beak and glue the eyes
Put the blinded larks on a baking sheet, oiled (or sprinkled with flour) at a distance of 3-4 cm from each other (so as not to stick together, they will grow up).
Larks are waiting for baking!
4 baking larks
- When the whole baking sheet is full of birds, cover them with a towel and let them rest (distance). In the meantime, heat the oven to ~ 230-240 degrees. Before baking, grease each lark with butter or sweet tea (if you are not fasting, you can also use yolk).
- Bake the larks quickly, until browned.
The larks are baked!
- Remove the finished larks from the baking sheet, transfer to a cutting board or tray, sprinkle a little with water and let stand, rest for 15-20 minutes. By the way, a little stale larks (after 2 days) seem even tastier to some.
Larks are resting after a hot stove!
Hello! We are larks!
Give something to the beak!
In addition to larks from this lean dough, you can bake just koloboks and pies (as in the recipe for pies with jam or jam), or you can also bake a whole pie, for example, cabbage.
If you store the birds - stack them carefully, the eyes may crumble
How to make larks out of a different dough
If you decide to bake larks from shortbread (you can also from frozen puff) or gingerbread dough - a recipe, then they do not need to be tied in a knot. Birds from such a plastic dough are made not volumetric, but in profile. Option, just make birds out of it (in profile, with a wrapped wing), not hearts.
This is how larks come out of yeast-free plastic dough.
Roll out the dough into a circle and cut into 8 pieces like a cake. From the sharp side, mold a head with a beak (in profile, you can stick an additional piece of dough).
If you are uncomfortable with rolling out a large circle of dough, you can pinch off a piece of dough for each bird, knead it in your hands into a cake of a similar shape, and then sculpt the bird.
The lower part of the dough, fanning out from the head (or a cloak), mentally divide in half (both in length and in width). Then cut vertically, starting just above half, into 2 pieces. The left is the upper part, make it a little wider, it will be the body of the bird, and its tip will be the tail. And the lower, narrower one, must be bent, thrown upward, overlapping the upper one - you get a wing.
And then decorate the bird, add eyes, draw patterns with a knife or fork, make the edge of the tail and the wing wavy.
And if you have bird-shaped molds, then you can simply roll out the gingerbread or shortbread dough and cut out the larks with them.
The tail is much thinner than the bird's body, therefore, it is baked crispy
If you have your own way of making larks, your own unique technology and photos, we will be glad to see your birds and learn the recipe. We will publish it and show it to everyone who wants to bake larks.
Delicious cookies for the holiday Larks (Magpies)
Bon appetit, fruitful year, happiness and an imminent warm spring!
Delicious birds on the holiday of the spring equinox.
Who tried to cook - photo of larks according to this recipe
These delicious larks were baked by Tatiana Samokhvalova. What a clever girl!)))
Beautiful bird larks. Tatiana Samokhvalova cooked.
There is such a custom in early spring, on the vernal equinox, to bake buns in the form larks or other birds. Dough larks symbolize the arrival of spring, according to popular beliefs, they carry spring and warmth on their wings. Usually larks baked from unleavened dough, they can be of different shapes and sizes. I baked my larks with yeast dough. They turned out to be lush, ruddy and very tasty. This recipe has nothing to do with religious practices. If you are fasting, bake lean buns.
Ingredients
To make dough larks you will need:
1 glass of milk;
2 tbsp. l. Sahara;
a pinch of salt;
1 tsp dry yeast;
50 g butter;
3 cups flour;
a few raisins.
For syrup:
2 tbsp. l. Sahara;
2 tbsp. l. water.
Cooking steps
Grease a baking tray with vegetable oil, put the dough larks on it. Use scissors to make small cuts along the edges to make the wings. Brush each bird with sweet water. To prepare sweet water, dissolve sugar in hot water and cool.
Place the baking sheet in the oven at 190 degrees for 20-25 minutes. Grease hot buns again with sweet water. Transfer to a wire rack and cool.
Bon appetit, please your loved ones!
The Suffering of the Saints 40 Martyrs of Sebastia
In reverence for the memory of the holy 40 martyrs, which is always celebrated on the Forty Day, the Orthodox Church decided to celebrate the Liturgy on the day of their repose, to facilitate fasting and thus make this day more solemn. According to custom, larks are baked on this day.
Many very ancient pagan customs entered the life of Orthodox Christians. One of them is the "Larks" oven - delicious bird-shaped buns to celebrate the beginning of spring and the return of birds from warm countries.
In the view of our ancestors, the Slavs, feathered guests brought spring from there on their wings. The real spring usually began with the arrival of larks - these good messengers of the sun.
In the old days, such buns were baked to commemorate the "forty martyrs" (40 Roman Christian warriors tortured in the 4th century for refusing to worship pagan gods) - March 9 according to the church calendar (March 22 in a new style).
What an affectionate and life-affirming holiday it is when all nature is revived and joyful and kind spring troubles come.
The holiday of meeting spring falls on the time of Great Lent, therefore, for believers, larks are baked only from lean dough. And the rest can indulge in rich spring buns.
"Larks" at proofing.
These larks are made in Method 1 (see "Larks - Method 1" below).
The "wings" are molded separately.
NOTE:
* - according to recipes marked with an asterisk, you can cook on fast days.
* Lean larks
Dissolve the yeast in warm water, add flour, sugar, vegetable oil, vanillin, a little carrot juice for color and knead the dough (it should have a thicker consistency than regular lean dough).
Let it rise, then roll it out on a floured surface and cut into strips 15 cm long and 2 cm wide.
Tie each strip with a knot so that a "bird's head" is formed on top.
Stick 2 raisins on it - "eyes", at the end of the strip - "tail" - draw several shallow lines with a knife.
Sprinkle the skylarks with sugar and bake in the oven.
You can also shape the symbolizing warmth - "the sun": roll the dough pieces in the form of a circle, stick the "rays", and make "eyes" and "mouth" from the raisins.
Butter larks
Ingredients:
3 cups flour, 125 g milk, 10 g yeast, 15 g butter, 1 egg, 2 tbsp. tablespoons of sugar, salt, 1 tbsp. a spoonful of vegetable oil.
Preparation
Prepare a yeast dough with the indicated ingredients and mold it into larks like a lean dough.
Grease them with an egg on top and bake in the oven.
Holiday larks
Ingredients:
3-3.5 cups flour, 1-2 eggs, 1 cup sugar, 1 cup kefir or yogurt, 1/2 pack of butter, 1 teaspoon of soda, vinegar.
Preparation
Grind eggs white with sugar, pour in kefir or yogurt, put soda quenched with vinegar, melted butter, flour and knead the dough.
Let it stand for 10-15 minutes, then shape the skylarks like a lean dough, grease with an egg and bake in the oven.
The design of the larks can be different.
Moscow Larks (see below "Larks - 2nd Method").
Arkhangelsk Larks.
Larks Nekrasov.
Ural larks.
Ryazan larks.
Ryazan larks.
Tula larks.
Easter Larks (see "Larks - Method 1" below).
Larks on an Easter wreath.
Cookies "Skylarks" made from gingerbread or flavored shortbread dough, made using a mold.
Tula gift lark (rather, it's a whole firebird).
Larks - 1st method
So the first way. We make a long sausage from the dough and fold it into a knot.
Flatten one end and cut. We stretch the other end a little, form the head and beak.
now we make eyes. To do this, cut the zest into pieces. It is more convenient to attach the eyes with a toothpick. We put a zest on a toothpick and press it into the dough.
Transfer the finished birds to a greased baking sheet.
Before putting them in the oven, the larks need to be allowed a little distance.
We place the birds in a preheated oven.
Ready Larks:
Larks - 2nd way
We make a short thick sausage. On the one hand, we form the head and beak. We squeeze the other side. This will be the tail and the wing
Cut the flattened side in half. We make "feathers" with a knife.
Bend the wing up. We make an eye.
You can brush your skylark with a loose egg or yolk before baking. Or sometimes smeared with sour cream.
Ready-made lark, oiled for shine after baking with vegetable oil
Larks - 3rd way
We make a medium-length sausage. We bend it into a loop.
Flatten the ends of the sausage and cut them - these are the wings.
On the other hand, we form the head and beak.
Making eyes.
Larks - 4th method
We make two sausages and lay them crosswise.
Flatten both ends of the upper sausage and one end of the lower sausage.
Raise the other end of the lower sausage and form the head and beak.
We cut the tail and wings, make eyes.
Ready-made larks can be greased with vegetable oil:
According to a long tradition, children take part in the home cooking of larks.
Method for children's creativity:
Simple traditional skylark design
tying dough flagella in a knot
Previously, in peasant families, children and always livestock were treated to larks.
Larks can be decorated with candied fruits.
Smaller children can be given already fashioned larks, so that they "straighten" them a little to their liking.
Small children will cope with making koloboks.
Koloboks are made quite simply:
Cut the dough roller into pieces, roll them into balls, put on a greased metal sheet (baking sheet), allow time for proofing, and then brush with strong sweet tea with a brush, then after baking the balls will have a smooth, shiny, golden surface (kolobans gold).
The results of children's creativity:
Hear how a real lark sings:
This wonderful melody by Ariel Ramirez (Argentina) performed by Paul Mauriat's orchestra is probably known to everyone.
But did you know that this beautiful music is called "Lark" ("Alouette")!
Information for the home cook
"Yeast" from beer. Mix 1 glass of flour with 1 glass of warm water and leave for 5-6 hours. Then add 1 glass of beer, 1 tbsp. spoon of sugar, stir well and put in a warm place.
The resulting mass is put into the dough like ordinary yeast.
This "yeast" keeps well in a cold place.
Holiday of the Lark
March 22
Holiday of the arrival of spring
After the introduction of Christianity in Russia, the holiday of the Lark was "shifted" by the churchmen 1 day later than the day of the vernal equinox (to coincide with the Christian holiday of the forty martyrs, which is celebrated on March 22).
The vernal equinox is the beginning of an astronomical spring on the planet. According to the modern calendar, the day of the vernal equinox in different years falls on March 20 or 21 - see table
According to the ancient solar calendar of our ancestors, which also had 12 months, the days of the spring and autumn equinoxes, the days of the summer and winter solstices were the first days of the months. These days, our ancestors celebrated 4 great solar holidays - 3 two-week and 1 (summer solstice) one-day, because the difficult summer time did not allow to celebrate for a long time.
The solar calendar has always been accurate because its linking to four annual astronomical events excluded the appearance and accumulation of errors.
The number of days in this calendar, as in the modern Gregorian, could be different in different years.
In ancient times, the Vernal Equinox Day was the Slavic New Year, the middle, the most important holiday of Komoeditsa, a 2-week spring great solar holiday of our ancient Slavic ancestors and most other ancient peoples of Eurasia and North Africa.
Slavic pagan temple. The eve of the holiday of Komoeditsa.
The weak baby sun Kolyada, which is reborn annually renewed in the morning after the mysterious and magical Night of the Winter Solstice (the longest night of the year), after passing through Winter and gaining strength to rise higher in the sky, on the festive Spring Equinox Day becomes a strong youth Yarila sun, melts the snow , drives away the annoying Winter, and the long-awaited Spring comes for all nature.
On this day, an astronomical spring begins on the planet.
The ancient Slavic holiday Larks is celebrated on March 22 - the day of the spring equinox, which was celebrated by the celebration of the pagan Komoeditsa. It was believed that on this day larks return to their homeland, and other migratory birds fly after them.
Upon arrival of the larks, they determined when to plow and start other spring work. Once the lark has arrived, then spring has come.
The lark's song is soft and pleasant. The flight of the lark is peculiar: the bird first rises up and then falls down, and the song changes accordingly. "The lark plows the sky" - they say among the people.
On Zhavoronkov in villages, and sometimes in cities, rituals with obvious pagan roots were performed: early in the morning, the hostesses baked birds from dough, round gingerbread and koloboks. Then they made small nests of straw, folded balls in them and put them in the poultry house - it was believed that this would help the chickens to carry better and not get sick.
It was customary to treat everyone with round gingerbread, including livestock. The first larks were always taken to the barn and chicken coop, where they were treated to their animals and birds so that they would gain strength after a long winter.
In some localities, an additional 40 larks were baked, which had to be distributed to passers-by.
On Soroki, "larks" are baked from sour dough (in some places "waders", "sparrows" or "nuts") from different flours, in most cases with outstretched wings, as if flying, and with tufts, as well as birds on their nests. Nests with testicles are also made of dough.
In addition to larks, large pancakes are baked from unleavened dough and dry well; they are called "sweet food".
In the Kashirsky district of the Voronezh region, pancakes, pancakes and crumpets from butter dough were baked. The donuts were made like magpies, tail up or like a cross, and put money inside for luck.
Drinks for larks and other pastries: bread kvass, compotes, jelly, berry fruit drinks and sbitni.
Children are willingly allowed to make "larks". When the larks are ready, several birds are placed on the windowsill and the window is opened.
The birds were handed out to children, and those with shouts and ringing laughter ran to call out to the larks, and with them spring. To do this, the baked larks were attached to long sticks and ran out with them on the hills or put the birds on fences and, huddled together, shouted as much as they could:
Larks, come fly!
Drive the cold winter away!
Bring warm spring!
We are tired of winter
I ate all our bread!
They said: “Spring is red, where did it come? - On a plow, on a harrow, on an oat sheaf, on a rye stack. With "sandpipers" they tumbled on the straw and said: "Sandpipers-larks, fly at odonushki, peck a plow, choose a cockle."
Climbing onto a barn, a fence, or throwing up cookies, the children would beckoning for spring: “Little sunshine, little bucket, look out the window. Sunny, dress up, Red, show yourself! Send us, Lord, a warm summer, a fruitful year and more light! "
The rite of spring clicking was accompanied by special ritual songs - vesnianki:
You are a binge, a binge, a lark
Sing your song, ringing song!
Sing, sing, little bird,
Small bird, vociferous,
Whether about the warm side,
What about those about the land about the overseas,
Foreign lands overseas,
Where the dawn converges with the dawn,
Where the red sun does not set
Where the heat will never stop!
You binge - binge, lark,
Lark you are a spring guest
About life, about other things!
In round gingerbread, and somewhere in larks with folded wings, they hid various little things in order to guess by them. Whoever gets the ring will get married or get married, whoever gets a penny will earn good money this year, whoever has a small rag tied in a knot - will have a child.
However, in addition to good omens, it was necessary to blind larks with sad predictions and empty larks - otherwise the good ones would not come true. The first eaten lark was considered significant, important. Of course, the hostesses were cunning in their own way and gave the "unlucky" birds to the kids with a strict order - not to eat, but to leave them on a pole in the field, or push them deeper under the "safe" birds.
Ethnographer Z. Radchenko, an eyewitness to this holiday in the Gomel district in the 1880s, recalled:
“Girls gather in the evening at the end of their work and become groups on the banks of the river, and if there is no river or lake, then outside the village, on the site, sometimes on the hill. These groups are established at a distant distance from one another; when one group finishes its verse and its last note just fades away, then in the distance another group continues its verse. "
The ethnographer further notes:
“Vesnyanki differ from all other songs in their chorus, like a sound (in the middle of the song), which sounds very beautiful when the song is heard in the forest, sweeps over the spring flood and echoes in a distant echo. Does this not indicate a very ancient origin of the stoneflies? "
The Christian tradition brought to Russia did not completely replace the pagan larks, but in a bizarre way intertwined with them.
The holiday of the Lark began to be called also "Magpies". Not in honor of the white-sided corvids, but in honor of the forty martyrs of Sebaste. These were Christian warriors who were martyred for their faith, their memory is celebrated on March 22.
Larks had nothing to do with warriors, but the number forty firmly rooted in the holiday:
"The lark brought forty birds with him."
Other names of the holiday
Magpies, Forty forties, Saints Magpies, "Sorochini" (Ukrainian), Equinox, Larks, Name day of the lark, Kuliki, Black day (Kargopol.), Calls of Spring, "Gukanne Viasny" (Belarusian), "Babies" (Serb. ) - Young or newlyweds, "Zmijin Dan" (Serb.) - Serpentine Day, Forty Martyrs.
Komoeditsa - Russian New Year
Day of spring equinox
The beginning of an astronomical spring on the planet
Today is Russian New Year!
Today - the Sun comes to us!
Winter creeps helplessly away
Spring now reigns supreme!
Today - New Life Feast!
Today is the Feast of Awakening!
From holes, crevices, den and holes
Everything climbs to the Light of Rebirth!
Today it is bubbling and seething,
All Living sings and dances!
Today - our God ROD commands
Wear at least something Rdyanoe.
The Color of Life is a RELATED Color!
He is alien to the poor and humble!
Who is in black today - oppression of the ridge
Under the yoke of "good" and "sacred" ...
May "New Year" be with us in winter,
Let a stranger god to us become a jail -
We are not crushed by darkness
All the same Komoedice to be Russian !!!
Notes.
Rod - leading its history since the Paleolithic era, a very ancient supreme pagan God of the peoples of Eurasia (including the Slavs), the all-embracing and all-uniting Holy Spirit, having no visible appearance (something like a physical gravitational or electromagnetic field); much later, on the basis of this very ancient pagan God, the concept of the hypostasis of the Christian God - the Holy Spirit, as well as the Muslim Allah arose (see Dictionary of Russian pagan gods).
New Year - Slavic New Year began on the day of the vernal equinox.
According to a fairy tale, on this day of the arrival on the planet of Spring, the Snow Maiden, a magical product of winter cold and snow, melted (see The Snow Maiden's Story and the Story of Santa Claus, as well as about the great solar holiday Yule-Solstice).
Sayings and signs on Larks
* How many thawed patches, so many larks.
* If snow falls on this day, then Holy Easter week will be cold, if it is dry, then do not expect rain on Easter either.
* On Magpies, day and night are measured. Winter ends, spring begins.
* Come, sandpiper, from across the sea, bring Spring out of captivity!
* A sandpiper flew in from overseas, brought the spring out of the gate.
* A sandpiper flew in from overseas, brought water from captivity.
* It is far from the sandpiper to Petrov's day.
* Arrival of mallards (mallard ducks) and sandpipers - for an early warmth.
* Forty martyrs, forty birds arrive.
* Forty birdies make their way to Russia.
* Holy magpies - golden kolobans (buns).
* A crane on its tail brought an icebreaker wagtail.
* I saw a starling - know: spring is at the porch.
* Crane brings the sun.
* If a titmouse sang on a Magpie, it spells warmth.
* The lark comes to the warmth (to the grass), the finch - to the cold, to the frost.
* Early arrival of cranes - by early spring.
* The crane will fly to the crust - to crop failure.
* The crane flew in - and brought warmth, it will melt in the swamp.
* The cranes fly low, quickly, silently - wait for a quick storm.
* Early swallows - for a happy, productive year.
* Sinka (wagtail) will arrive, so in 12 days the river will come up.
* If the birds began to build nests on the sunny side, then wait for a cold summer.
Northern goats for invoking spring
on the holiday of the Lark
Kargopol Kozuli (Kargopol is a city in the Arkhangelsk region)
This is a special twisted ritual cookie made from rye dough (you can also make it from wheat). They lay it out in the form of waves or loops, spirals, lattices, eights, plants, bird figurines.
Earlier, in the northern Kargopol land, spring was called with the help of such cookies. This ritual was also aimed at ensuring fertility in the new year.
Over time, the magical meaning of the ceremony associated with the meeting of spring was lost, but the custom took on new forms - twisted cookies turned into just a treat, game or fun for children.
Mezen roe.
In the Russian North, in settlements on the Mezen River, special twisted goats were baked for the holidays.
Dough was kneaded from rye flour, rolled out into thin ropes, and then laid out on a baking sheet in the form of animal figures - horses, elks, cows, birds.
As a gift, the rogue wished good, wealth and prosperity.
In modern conditions, roe deer is also made from wheat dough.
For the preparation of figured and painted gingerbread, see page Russian gingerbread and the section Painted gingerbread and gingerbread houses.
In the Russian North, in order to invoke spring on the holiday of the Lark, in addition to buns-larks, northern curly goat cookies are baked.
Kozuli are ceremonial cookies, a type of gingerbread made from wheat or rye flour, often in the form of sheep, cows, horses, or in the form of intricate patterns.
Roe deer were gifted to carols, relatives, to increase their fertility they were fed to livestock, used as a talisman for barns and stables. In addition, the goats were used for fortune telling. One of the carols sounds like this: "We don't care about green wine, And we don't care about a drunken brother, And we don't care about a festive little goat".
Roesuli are prepared either from rye or wheat dough, which should be steep enough to keep the shape of the curly products well.
Northern roe gingerbread first appeared in the Arkhangelsk Solombala - the area of \u200b\u200bartisans.
In those distant times, goats were baked only for the largest holidays.
For a long time, it was believed that the roe deer brings good luck. For example, people believed that if a girl herself bakes a goat and then gives it to a young man, then next year she will definitely marry.
A large goat was given immediately for the whole family. It was believed that she would bring good luck to the house, would become his amulet.
On holidays, "goats" were put on the windows of huts, they were presented to relatives and carols, especially children, in order to ensure well-being in the house, they were attached to the gates of the barnyard so that the cattle would reproduce and not get lost in the forest in summer.
Kozuli were most often baked in an oven, but back in the 1930s, there was a more archaic method: a figurine sculpted from dough was dipped in boiling water for several minutes to brew to maintain its shape, and only then was placed in the oven.
Ingredients for roe gingerbread dough:
- 1 cup of sugar
- 1/2 glass of water
- 1 egg and 2 yolks
- 100 g butter
1/2 teaspoon salt
- 1 tablespoon of finely ground spices (cinnamon, cloves, cardamom, ginger, nutmeg)
- 0.4-0.5 kg of flour until a thick plastic consistency is obtained
Roe dough preparation:
1. Pour half of the sugar into a deep saucepan or frying pan and, stirring constantly, burn it until dark brown. A kind of "chocolate foam" should form.
2. Very carefully add boiling water to our burnt sugar.
Potholders should be worn during this procedure. A lot of hot steam will be emitted!
Attention! Don't bend over the pan, keep your face away!
The boiling water should be just steep, and not just hot. And it should be poured in very small portions, otherwise you will get caramel.
4. Remove the pan from the heat. Add butter to the mixture, stir and leave to cool to room temperature.
5. Shake the egg and yolks well until smooth and add them to the cooled mixture.
6.Pour salt and spices into the mixture.
7. Sift the flour and gradually add it to the mixture, while stirring the dough well so that there are no lumps. Stir the dough with a fork or whisk as long as possible. When the thickened dough can no longer be stirred with a fork, put it on a board and stir with your hands.
8. The kneading of the roe dough is finished.
It is better to close it tightly and put it in the refrigerator to ripen until tomorrow.
But if there is no time, you can leave the dough at room temperature for a while, and then put it in the freezer for 20-30 minutes.
9. The gingerbread dough is ripe.
We roll it out with a thickness of 5-7 mm and cut out the figures we like. We use various cookie cutters. If there is no suitable mold, then you can make a cardboard stencil and cut out figures from the dough with a knife on it.
For the roes shown in the photo above, roll out the dough into a layer, cut into strips, roll them into thin long flagella and lay out the patterns on a greased baking sheet.
10. Place the cut out figures on a lightly oiled baking sheet.
We bake at 210-220 gr. From 5-10 minutes depending on the size of the gingerbread.
It is very convenient to use silicone baking mats. The dough can be rolled out directly on the rug and baked on it.
Happy holiday to you!
Section:
RUSSIAN KITCHEN
Traditional Russian dishes
Section 66 page
Traditional ritual and ceremonial dishes
LARK
Lark recipes
Many entered the life of Orthodox Christians. One of them is the "Larks" oven - delicious bird-shaped buns to celebrate the beginning of spring and the return of birds from warm countries.
In the imagination of our ancestors, the Slavs, feathered guests brought spring from there on their wings. The real spring usually began with the arrival of larks - these good messengers of the sun.
In Russia there was no single day or week for the holiday of the meeting of spring. In each locality, this date was determined by folk signs.
In the old days, such buns were baked to commemorate the "forty martyrs" (40 Roman Christian soldiers tortured in the 4th century for refusing to worship pagan gods) - March 9 according to the church calendar (March 22 new style).
What an affectionate and life-affirming holiday it is when all nature is revived and joyful and kind spring troubles come.
The holiday of the meeting of spring falls on the time of Great Lent, therefore, for believers, larks are baked only from lean dough. And the rest can indulge in rich spring buns.
About making butter dough, see the section on the page:
"Larks" at proofing.
These larks are made in Method 1 (see "Larks - Method 1" below).
The "wings" are molded separately.
NOTE:
*
- according to recipes marked with an asterisk, you can cook on fast days.
Dissolve the yeast in warm water, add flour, sugar, vegetable oil, vanillin, a little carrot juice for color and knead the dough (it should be denser than regular lean dough).
Let it rise, then roll it out on a floured surface and cut into strips 15 cm long and 2 cm wide.
Tie each strip with a knot so that a "bird's head" is formed on top.
Stick 2 raisins on it - "eyes", at the end of the strip - "tail" - draw several shallow lines with a knife.
Sprinkle the skylarks with sugar and bake in the oven.
You can also shape the symbolizing warmth - "the sun": roll the pieces of dough in the form of a circle, stick the "rays", and make "eyes" and "mouth" from the raisins.
Ingredients:
3 cups flour, 125 g milk, 10 g yeast, 15 g butter, 1 egg, 2 tbsp. tablespoons of sugar, salt, 1 tbsp. spoon of vegetable oil.
Prepare a yeast dough with the indicated ingredients and mold it into larks like a lean dough.
Grease them with an egg on top and bake in the oven.
Ingredients:
3-3.5 cups of flour, 1-2 eggs, 1 cup of sugar, 1 cup of kefir or yogurt, 1/2 pack of butter, 1 teaspoon of soda, vinegar.
Grind eggs white with sugar, pour in kefir or yogurt, put soda quenched with vinegar, melted butter, flour and knead the dough.
Let it stand for 10-15 minutes, then shape the skylarks like lean dough, brush with an egg and bake in the oven.
NOTE.
For many different types of pastry, see section and.
How to sculpt and decorate holiday curly baked goods, see the page and the links on this page.
The decoration of the larks can be different.
Moscow Larks (see below "Larks - 2nd Method").
Arkhangelsk Larks.
Larks Nekrasov.
Ural larks.
Ryazan larks.
Ryazan larks.
Tula larks.
Easter Larks (see "Larks - Method 1" below).
Tula gift lark (rather, it's a whole firebird).
There are many ways to sculpt larks. We will show a few.
So the first way. We make a long sausage out of the dough and fold it into a knot.
Flatten one end and cut. We stretch the other end a little, form the head and beak.
Now we make eyes. To do this, cut the zest into pieces. It is more convenient to attach the eyes with a toothpick. We put a zest on a toothpick and press it into the dough.
Transfer the finished birds to a greased baking sheet.
Before putting them in the oven, the larks should be allowed a little distance.
We place the birds in a preheated oven.
Ready Larks:
We make a short thick sausage. On the one hand, we form the head and beak. We squeeze the other side. This will be the tail and wing.
Cut the flattened side in half. We make "feathers" with a knife.
Bend the wing up. We make an eye.
You can brush your skylark with a loose egg or yolk before baking. Or sometimes smeared with sour cream.
Ready-made lark, oiled for shine after baking with vegetable oil:
We make a medium-length sausage. We bend it into a loop.
Flatten the ends of the sausage and cut them - these are the wings.
On the other hand, we form the head and beak.
Making eyes.
We make two sausages and lay them crosswise.
Flatten both ends of the upper sausage and one end of the lower sausage.
Raise the other end of the lower sausage and form the head and beak.
We cut the tail and wings, make eyes.
Ready-made larks can be greased with vegetable oil:
According to a long tradition, children take part in the home cooking of larks.
Previously, in peasant families, children and always livestock were treated to larks.
Larks can be decorated with candied fruits.
Smaller children can be given already fashioned larks, so that they "straighten" them a little to their liking.
Small children can handle making koloboks.
Koloboks are made quite simply:
Cut the dough roller into pieces, roll them into balls, put on a greased metal sheet (baking sheet), allow time for proofing, and then brush with strong sweet tea with a brush, then after baking the balls will have a smooth, shiny, golden surface (kolobans gold).
The results of children's creativity:
Hear how a real lark sings:
This wonderful melody by Ariel Ramirez (Argentina) performed by Paul Mauriat's orchestra is probably known to everyone.
But did you know that this beautiful music is called "Lark" ("Alouette")!
The resulting mass is put into the dough like ordinary yeast.
This "yeast" keeps well in a cold place.
Holiday of the Lark
22 march
Holiday of the arrival of spring
According to the ancient solar calendar of our ancestors, which also had 12 months, the days of the spring and autumn equinoxes, the days of the summer and winter solstices were the first days of the months. These days, our ancestors celebrated - 3 two-week and 1 (summer solstice) one-day, because the miserable summer time did not allow to celebrate for a long time.
The solar calendar has always been accurate because its linking to four annual astronomical events excluded the appearance and accumulation of errors.
The number of days in this calendar, as in the modern Gregorian, could be different in different years.
Slavic pagan temple. The eve of the holiday.
The weak, annually reborn in a renewed morning after a mysterious and magical (the longest night of the year), having passed through Winter and gaining strength to rise higher in the sky, becomes strong in the festive season, melts the snow, chases away the annoying Winter, and the long-awaited Spring comes for all nature.
This day on the planet begins.
Children are willingly allowed to make "larks". When the larks are ready, several birds are planted on the windowsill and the window is opened.
The birds were handed out to children, and those with shouts and ringing laughter ran to call out to the larks, and with them spring. To do this, the baked larks were attached to long sticks and ran out with them on the hills or put the birds on fences and, huddled together, shouted as much as they could:
Larks, come fly!
Drive the cold winter away!
Bring warmth in the spring!
We are tired of winter
I ate all our bread!
They said: “Spring is red, where did it come? - On a plow, on a harrow, on an oat sheaf, on a rye stack. With "sandpipers" they tumbled on the straw and said: "Sandpipers-larks, fly at odonushki, peck a plow, choose a cockle."
Climbing onto a barn, a fence, or throwing up cookies, the children would beckoning for spring: “Little sunshine, little bucket, look out the window. Sunny, dress up, Red, show yourself! Send us, Lord, a warm summer, a fruitful year and more light! "
The rite of spring clicking was accompanied by special ritual songs - vesnianki:
You are a binge, a binge, a lark
Sing your song, ringing song!
Sing, sing, little bird,
Little bird, vociferous,
Whether about the warm side,
What about those about the land about the overseas,
Foreign lands overseas,
Where the dawn converges with the dawn,
Where the red sun does not set
Where the heat will never stop!
You binge - binge, lark,
Lark you are a spring guest
About life, about other things!
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Today is Russian New Year! Today - the Sun comes to us! Winter creeps helplessly away Spring now reigns supreme! Today - New Life Feast! Today it is bubbling and seething, The Color of Life is a RELATED Color! May the "New Year" be with us in winter, |
Sayings and signs on Larks
Northern goats for invoking spring
on the holiday of the Lark
In the Russian North, in order to invoke spring on the holiday of the Lark, in addition to buns-larks, northern curly goat cookies are baked.
Kozuli - ritual biscuits, a type of gingerbread made from wheat or rye flour, often in the form of sheep, cows, horses, or intricate patterns.
Roe deer were gifted to carols and relatives, to increase their fertility they were fed to livestock, used as a talisman for barns and stables. In addition, the goats were used for fortune telling. One of the carols sounds like this: "We don't care about green wine, And we don't care about a drunken brother, And we don't care about a festive little goat".
Roesuli are prepared either from rye or wheat dough, which should be steep enough to keep the shape of the curly products well.
The northern gingerbread of the goat first appeared in the Arkhangelsk Solombala - the area of \u200b\u200bartisans.
In those distant times, goats were baked only for the largest holidays.
For a long time it was believed that the goat brings good luck. For example, people believed that if a girl herself bakes a goat and then gives it to a young man, then next year she will definitely marry.
A large goat was given immediately for the whole family. It was believed that she would bring good luck to the house, would become his amulet.
On holidays, "goats" were put on the windows of huts, they were presented to relatives and carols, especially children, in order to ensure well-being in the house, they were attached to the gates of the barnyard so that the cattle would breed and not get lost in the forest in summer.
Kozuli were most often baked in an oven, but back in the 1930s, there was a more archaic method: a figurine sculpted from dough was dipped in boiling water for several minutes to brew to maintain its shape, and only then was placed in the oven.
Roe gingerbread dough ingredients:
- 1 cup of sugar
- 1/2 glass of water
- 1 egg and 2 yolks
- 100 g butter
- 1/2 teaspoon salt
- 1 tablespoon finely ground spices (cinnamon, cloves, cardamom, ginger, nutmeg)
- 0.4-0.5 kg of flour until a thick plastic consistency is obtained
Roe dough preparation:
1. Pour half of the sugar into a deep saucepan or frying pan and, stirring constantly, burn it until dark brown. A kind of "chocolate foam" should form.
2. Very carefully add boiling water to our burnt sugar.
Potholders should be worn during this procedure. A lot of hot steam will be emitted!
Attention! Don't bend over the pan, keep your face away!
The boiling water should be just steep, and not just hot. And it should be poured in very small portions, otherwise caramel will turn out.
4. Remove the pan from the heat. Add butter to the mixture, stir and leave to cool to room temperature.
5. Shake the egg and yolks well until smooth and add them to the cooled mixture.
6.Pour salt and spices into the mixture.
7. Sift the flour and gradually add it to the mixture, while stirring the dough well so that there are no lumps. Stir the dough with a fork or whisk as long as possible. When the thickened dough can no longer be stirred with a fork, put it on a board and stir with your hands.
8. The kneading of the roe dough is finished.
Better to close it tightly and leave to ripen in the refrigerator until tomorrow.
But if there is no time, you can leave the dough at room temperature for a while, and then put it in the freezer for 20-30 minutes.
9. The gingerbread dough is ripe.
We roll it out with a thickness of 5-7 mm and cut out the figures we like. We use various cookie cutters. If there is no suitable mold, then you can make a cardboard stencil and cut out figures from the dough with a knife on it.
For the roes shown in the photo above, roll out the dough into a layer, cut into strips, roll them into thin long flagella and lay out the patterns on a greased baking sheet.
10. Place the cut out figures on a lightly oiled baking sheet.
We bake at 210-220 gr. From 5-10 minutes depending on the size of the gingerbread.
It is very convenient to use silicone baking mats. The dough can be rolled out directly on the rug and baked on it.
If there is absolutely no way to cook pastries for the holiday, we will prepare a delicious cake without baking:
:
- biscuits - 750 g
- sour cream (30% fat) - 500 g
- canned pineapples-1 can
- milk-0.5 cups
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- you can add fresh or canned fruits or berries (bananas, kiwi, peaches, cherries) to the filling
You can take any cookies, both sweet and not.
In the first case, you just need to beat the sour cream with a mixer until thick, in the second, prepare a sweet sour cream: mix 500 g of sour cream, 1 glass of sugar, 10 g of vanilla sugar and beat until thick.
It is useful to add 1-2 tbsp to sour cream. spoons of good cognac or rum.
It is important to ensure that there are no empty spaces when assembling the cake.
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From canned pineapple slices, pour the syrup into a plate - we will dip the cookies in it. |
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Pour milk into one deep plate, pineapple juice into the other. In them, we will successively dip cookies - first in milk, then in juice. |
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Briefly dip each cookie in milk, then in juice and lay out in a layer in a mold. |
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Place the sliced \u200b\u200bfruit on top of the cookie layer and press lightly. |
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The last layer is made from dry biscuits - it does not need to be moistened in milk. Novruz (or Navruz) Novr ath (Pers. - "new day"), as well as the International Day of Novruz (March 21) - a holiday of the new year according to the astronomical solar calendar among the Iranian and Turkic peoples. Novruz has the most ancient, pre-Christian and pre-Islamic origins, and its philosophy and rituals have nothing to do with the Islamic religion. Moreover, the historical roots (pagan and Zoroastrian past) and the natural-philosophical essence of this holiday are in contradiction with Islam, the essence of which lies in strict monotheism and denial of admiration for natural forces. The origin of this holiday is rooted in the pre-literary era of human history. It acquired official status in the Achaemenid Empire as a religious holiday of Zoroastrianism. It continues to be widely celebrated after the Islamic conquests, up to the present time. In modern times, it is celebrated on the days of the vernal equinox. On the day of Novruz, the ancient Indo-Aryans worshiped the so-called. "Fravashi" - to the spirits of deceased ancestors. This custom was later adopted by Zoroastrianism, which became the official religion of Iran. One of the seven main holidays of the Zoroastrians “coincided with the end of winter and the eve of spring and passed into the holiday of remembrance of the souls of the ancestors (Novruz). It fell on the night before the vernal equinox. " The British scientist M. Boyes notes that in addition to all this, in Zoroastrianism this holiday was directly dedicated to fire, which the ancient Zoroastrianists considered life force and worshiped it: In the later Zoroastrian tradition, there is no doubt the dedication of this holiday to fire. On the day of Novruz, even from the Achaemenid and Sassanid periods, fire worship was performed in temples. Iranian rulers of that period accepted gifts from the conquered peoples on this day. Fires were kindled everywhere, from the highest place on the rooftops to candles on the festive tables. Currently, these customs have been partially preserved. Thus, in some regions of Azerbaijan "fires are kindled on all the hills." People stand in a circle around the fire and sing folk songs. Candles are also attributes of festive tables on the day of Novruz and the days preceding it (preparations for it begin several weeks before the holiday). Similar traditions have survived in Iran and Central Asia. For example, A. N. Negmati writes that the inhabitants of Samarkand and surrounding villages celebrate the last Tuesday on the eve of the Persian New Year (Novruz) with the utmost solemnity. After sunset, people kindle fires, sing songs, play national instruments. To the sound of a tambourine, they organize a torchlight procession to the edge of the river and arrange festivities there. They jump over the fires they make and swim in the river. More prosperous Tajiks on this day organize joint meals for their poor fellow citizens. Jumping over fires, they want a bountiful harvest by nature, and seek protection from evil spirits and genies. Even women with babies jump over the fire, hoping that in this way they will be relieved of misfortunes and misfortunes within a year. Other attributes of this Zoroastrian holiday have been preserved at the present time. For example, the Zoroastrians filled vessels with seeds of wheat or barley, filled them with water, and then, when they germinated, took them home and placed them in a special place. Similarly, at present, cereal seeds are left for germination for the holiday in Azerbaijan, Iran and Central Asia. The Zoroastrians put eggs on the festive table - a symbol of the birth of life and specific sweets. They are present at festive tables to this day. In the Middle East, Novruz is celebrated only by those peoples who lived there before the arrival of the Arabs, the spread of Islam and the emergence of the Arab Caliphate. On September 30, 2009, the Novruz holiday was included by UNESCO in the Representative List of the Intangible Cultural Heritage of Humanity, from that time on March 21 it was announced as International Novruz Day. Server rental. Website hosting. Domain names: New posts from C --- redtram: New posts from C --- thor: |
How to bake a lark for Easter? This question is asked by many housewives who have never tried to prepare the mentioned dessert on their own. It should be noted that such a beautiful and festive pastry can be made according to different recipes. We will look at the most popular and affordable ones.
How to bake larks from making a delicious dessert
Before you start making homemade cakes in the form of larks, you should decide on the choice of dough. Most housewives prepare it using a yeast base. Such a dough rises well during heat treatment, and the larks are very fluffy, soft and ruddy.
So what foods are needed to bake a lark? The recipe for this dessert provides for the use of such components:
- village fat milk - 1 glass;
- fine granulated sugar - 2 large spoons;
- table salt - medium pinch;
- fast-acting - incomplete;
- good quality butter - about 50 g;
- flour, sifted several times - 3 glasses (you may need a little more);
- dark medium-sized raisins - a few highlights;
- small chicken egg - for greasing semi-finished products before baking them.
Dough preparation
Before baking a lark at home, you should prepare a dough. To do this, fatty village milk is slightly warmed up over low heat, after adding granulated sugar to it. Then a full glass of sifted flour mixed with instant yeast is spread to the resulting mass.
After slightly stirring the ingredients, the resulting viscous gruel is covered with a towel and left in a warm place for twenty minutes. During this time, the dough should fit well.
Knead the dough
Baking a lark for Easter is not as difficult as it seems at first glance. After the dough comes up, ghee, table salt and the remains of sifted flour are spread to it. Thoroughly mixing the products with your hands, you get a soft and homogeneous dough that does not stick to your fingers. They again cover it with a towel and also leave it warm, but already for thirty minutes. This time is enough for the base to rise, become porous and rather voluminous.
Shaping the larks
Before baking Easter larks, you need to shape them properly. To do this, grease your hands with sunflower oil, and then tear off a small piece of dough. A sausage with a thickness of 2 and a length of 9 centimeters is rolled from it. After that, it is tied with a knot. From one end of the semi-finished product, they form the head of a lark (beak and eyes made of raisins), and from the other, a tail. For beauty, you can cut it with culinary scissors, getting a kind of plumage.
After all the semi-finished products in the form of small birds are ready, they are carefully laid out on a baking sheet, which is greased with sunflower oil in advance. To make the larks become ruddy and acquire an appetizing gloss, a beaten chicken egg is applied to them with a culinary brush.
Oven baking process
How to bake larks for the Meeting? To do this, the filled oven leaf is placed in a preheated cabinet and the products are baked for a whole hour. In this case, the temperature should be about 200 degrees.
After heat treatment, the larks will brown well, take on a rounded shape and become very lush.
How should homemade cakes be presented to the festive table?
Now you know how to bake a lark from butter yeast dough. After the dessert is ready, it is carefully removed from the baking sheet and placed on a common plate. To get more beautiful and appetizing baked goods, grease it hot with butter and immediately serve it to the table. These are consumed together with a cup of hot and strong tea.
How are dough larks (cookies) made?
In the previous recipe, we told you how to easily and quickly prepare larks from butter yeast dough. Observing all the described requirements, you should get very tasty and high-calorie buns that can be served both for a family dinner and for a festive table.
If you decide to bake a lark not from butter yeast dough, then we suggest using this recipe. For him we need:
- store kefir medium fat content - 1 full glass;
- high-quality butter - 140 g;
- granulated sugar white - 150 g;
- sifted wheat flour - from 2 glasses (add to the thickness of the base);
- fresh chicken egg - 2 pcs.;
- table soda - ½ spoon;
- medium-sized dark raisins - a handful;
- chopped - a handful.
Making dough for baking
Before you bake the lark in the oven, prepare a sand base. To do this, not very fatty kefir is slightly heated over low heat, and then baking soda is quenched in it. After that, beaten chicken eggs and granulated sugar are spread to it. After thoroughly mixing the products, they are left aside until the free-flowing ingredient is completely dissolved. In the meantime, they begin to prepare another part of the base. For this, very soft cooking fat is ground together with sifted flour and a homogeneous fine crumb is obtained.
At the end, combine both parts of the dough and mix well. At the exit, an elastic and soft mass is obtained that does not stick to the palms. It is not required to pre-maintain such a base in the refrigerator. It can be used for its intended purpose immediately after mixing.
Product formation process
There are many ways to shape larks from shortcrust pastry. We decided to use the simplest option. To do this, take a piece of the base and make a 7 cm long sausage from it. It is well flattened, and then cut on one side by 3 centimeters. The resulting ends are made in the form of feathers and beautifully laid on top of each other. Then the head of a bird with a beak and an eye is formed from raisins. After that, it is attached to the body.
The finished semi-finished product in the form of a lark is placed on a greased sheet and sprinkled with chopped peanuts. If you don't like nuts, you can use regular coarse brown sugar or ground cinnamon instead.
We bake delicious products in the oven
How to bake larks correctly? The recipe for this dessert involves the use of an oven. It is heated to 200 degrees, and then a filled sheet is placed in it. Sand products are cooked for forty minutes. During this time, they will round a little, become ruddy and crispy.
Serving delicious Easter larks
After the sand larks are baked in the oven, carefully remove them and put them on a plate. It is advisable to use such baked goods warm. Although in a cooled state, they remain the same tasty and tender.
It is desirable to serve Easter larks to the festive table with sweet or coffee.
Let's sum up
Now you know how you can quickly and easily bake butter and sand larks in the oven. However, I would like to say that there are other ways to prepare such a dessert. For example, some housewives prepare such baked goods from a curd base or with the addition of sour cream, mayonnaise and other ingredients to the dough. Also, festive larks are often made using candied fruits, chopped nuts, dried fruits, and so on. Typically, these ingredients are added to the dough during kneading. Although some cooks simply decorate the baking surface with them.
If you do not want to mold larks from the base for a long time, we recommend using special molding knives in the form of birds. They carefully cut the rolled out layer of dough, and only then add such elements as eyes, beak, plumage.
After baking, it is good to cover such flat products with clear sugar syrup or some kind of cream.
